Comparison between Allo-Kramer and Warner-Bratzler devices to assess rabbit meat tenderness
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چکیده
منابع مشابه
Effect of cooking temperature and cooking time on Warner-Bratzler tenderness measurement and collagen content in rabbit meat.
The effects of cooking temperature (50-90 °C) and time (10-120 min) on Warner-Bratzler (WB) tenderness measurement of longissimus lumborum (LL) muscle in 70-day-old rabbits were investigated. Cooking losses, total collagen content and collagen solubility of LL muscle were measured in parallel. Increasing cooking temperature caused a four-phase effect on WB measurement. Stress and total energy w...
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The aim of this study was to determine consumer ability to discern different levels of beef tenderness established by Warner-Bratzler shear (WBs). A panel of 220 people evaluated 60 samples of longissimus thoracis using a 5-point intensity scale (1: very tough; 5: very tender). Samples differed for commercial category, breed of animals and ageing length of meat. Shear force was measured by Inst...
متن کاملStandardizing Collection and Interpretation of Warner-Bratzler Shear Force and Sensory Tenderness Data
One of the 11 recommendations from the National Beef Tenderness Conference was to standardize Warner-Bratzler shear force measurement protocol (NCA, 1994). The newly revised set of guidelines (AMSA, 1995) for these measurements is very good, but it is not a set of standards. The meat scientists in attendance at that conference promised the beef producers that Warner-Bratzler shear force measure...
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This study investigated the degree to which instrumental measurements explain the variation in pork loin tenderness as assessed by the sensory evaluation of trained panelists. Warner-Bratzler shear force (WBS) had a significant relationship with the sensory tenderness variables, such as softness, initial tenderness, chewiness, and rate of breakdown. In a regression analysis, WBS could account v...
متن کاملTenderness classification of beef: III. Effect of the interaction between end point temperature and tenderness on Warner-Bratzler shear force of beef longissimus.
The objectives of this experiment were to determine 1) whether end point temperature interacts with tenderness to affect Warner-Bratzler shear force of beef longissimus and 2) if so, what impact that interaction would have on tenderness classification. Warner-Bratzler shear force was determined on longissimus thoracis cooked to either 60, 70, or 80 degrees C after 3 and 14 d of aging from carca...
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ژورنال
عنوان ژورنال: Italian Journal of Animal Science
سال: 2007
ISSN: 1828-051X
DOI: 10.4081/ijas.2007.1s.749