Estimation of Sensory Pork Loin Tenderness Using Warner-Bratzler Shear Force and Texture Profile Analysis Measurements
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چکیده
منابع مشابه
Estimation of Sensory Pork Loin Tenderness Using Warner-Bratzler Shear Force and Texture Profile Analysis Measurements
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...
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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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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...
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Significant SNPs associated with Warner-Bratzler (WB) shear force and sensory traits were confirmed for Hanwoo beef (Korean cattle). A Bonferroni-corrected genome-wide significant association (p<1.3×10(-6)) was detected with only one single nucleotide polymorphism (SNP) on chromosome 5 for WB shear force. A slightly higher number of SNPs was significantly (p<0.001) associated with WB shear forc...
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Trained sensory panel ratings and Warner-Bratzler shear force (WBS) values from the Beef Customer Satisfaction study are reported. Carcasses were chosen to fit into USDA quality grades of Top Choice (upper two-thirds of USDA Choice), Low Choice, High Select, and Low Select. A trained, descriptive attribute panel evaluated top loin, top sirloin, and top round steaks for muscle fiber tenderness, ...
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ژورنال
عنوان ژورنال: Asian-Australasian Journal of Animal Sciences
سال: 2015
ISSN: 1011-2367,1976-5517
DOI: 10.5713/ajas.15.0482