Measuring the shear force of lamb meat cooked from frozen samples: comparison of two laboratories

2010 ◽  
Vol 50 (6) ◽  
pp. 382 ◽  
Author(s):  
D. L. Hopkins ◽  
E. S. Toohey ◽  
R. D. Warner ◽  
M. J. Kerr ◽  
R. van de Ven
Keyword(s):  
Shear Force ◽  
Cooking Loss ◽  
Lamb Meat ◽  
The Difference

The tenderness of 160 samples of m. longissimus thoracis et lumborum (LL) from 40 sheep carcasses was measured at two laboratories, 80 samples per laboratory, with two ageing times (0 and 5 days). The samples were all cooked from frozen and then measured on the same type of machine, a Lloyd Texture analyser with a Warner–Bratzler-type shearing blade attached to give a shear force value for each sample. Shear force results were natural log-transformed and the analysis showed that there was a significant (P < 0.001) effect of ageing on shear force and a significant (P = 0.01) difference between the laboratories. Thus, on equivalent samples, Laboratory B produced shear force results 0.78 times those for Laboratory A. There was no significant (P > 0.05) effect of ageing on cooking loss, but there was a significant (P < 0.05) difference between the laboratories. On equivalent samples, Laboratory B produced lower cooking loss results (expressed as a percentage), on average by 3.1%, than did Laboratory A. When cooking loss was included in the model for shear force, it was significant (P < 0.001), and its inclusion reduced the significance (P = 0.04) of the difference between laboratories. Thus, part of the differences between the two laboratories for shear force could be explained by the difference in the cooking loss at the two laboratories. As cooking loss increased, shear force increased.

Effects of crossbred ewe genotype and ram genotype on lamb meat quality from the lowland sheep flock

2002 ◽  
Vol 139 (2) ◽  
pp. 195-204 ◽  
Author(s):  
L. E. R. DAWSON ◽  
A. F. CARSON ◽  
B. W. MOSS
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Live Weight ◽  
Growth Index ◽  
Gluteus Medius ◽  
Quality Parameters ◽  
Cooking Loss ◽  
Lamb Meat ◽  
Hue Angle ◽  
The Relationship

A study was carried out on five lowland farms in Northern Ireland over 2 years to investigate the effects of crossbred ewe and ram genotype on lamb meat quality. Four ewe genotypes were sourced from six hill farms – Bluefaced Leicester×Blackface (BLXB), Texel×Blackface (TXB), Suffolk×Cheviot (SXCH) and Texel×Cheviot (TXCH). On each farm groups of 20–30 of each crossbred ewe genotype were crossed with Suffolk or Texel sires. Within each of the ram breeds, high lean growth index rams sourced from UK sire reference schemes (SRS) were compared with rams sourced from flocks not involved in objective genetic improvement programmes (control). Throughout the 2 years of the study the ewes lambed at 1 and 2 years of age. Lambs from each of the crosses were slaughtered at 36, 44 and 52 kg live weight. Meat from lambs slaughtered at 36 kg had lower a* values (15.1) than meat from lambs slaughtered at 52 kg (17.0 S.E. 0.47) (P<0.05). Ewe genotype had no effect on any parameter of meat quality measured. The carcasses of lambs sired by Suffolk rams had a higher pHU than lambs sired by Texel rams (5.70 v. 5.65; S.E. 0.014; P<0.05) and hue angle was lower (P<0.05) in Suffolk-sired lambs (32.9°) compared with Texel-sired lambs (35.1°) (S.E. 0.62°). Warner–Bratzler shear force was lower in SRS-sired lambs (2.05 kg/cm2) compared with control-sired lambs (2.36 (S.E. 0.096) kg/cm2; P<0.05). Carcasses from male lambs had a greater cooking loss (217 g/kg) than from female lambs (196 S.E. 5.7 g/kg) (P<0.01) and meat from male lambs had greater values for Warner–Bratzler shear force (2.44 kg/cm2) than from female lambs (1.97 S.E. 0.098 kg/cm2) (P<0.001). Low, but statistically significant (P<0.05) correlations were obtained between carcass fat measurements and meat quality parameters (r = −0.29 for the relationship between cooking loss and fat depth over the gluteus mediusP<0.001); r = 0.21 for the relationship between fat classification and C* values P<0.01). When meat quality parameters for each of the fat classes were averaged, significant linear regressions (P<0.05) were obtained between fat classification and pHU, a* and C* values.

scholarly journals Quality of aged shoulder from lambs fed with different oldman saltbush hay levels (Atriplex nummularia)

2014 ◽  
Vol 44 (12) ◽  
pp. 2252-2257
Author(s):  
Tharcilla Isabella Rodrigues Costa Alvarenga ◽  
Hirasilva Borba ◽  
Greicy Mitzi Bezerra Moreno ◽  
Gherman Garcia Leal de Araújo ◽  
Juliana Lolli Malagoli de Mello ◽  
...  
Keyword(s):  
Shear Force ◽  
Ageing Time ◽  
Physical Characteristics ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Lamb Meat ◽  
Atriplex Nummularia ◽  
Water Holding ◽  
Different Levels

This study assessed the effects of different levels of oldman saltbush hay and ageing time on the physical characteristics of Santa Inês lamb meat. Sixty shoulders from 32 male lambs fed with 30, 40, 50 or 60% oldman saltbush hay for 60 days were vacuum-packaged and stored in a refrigerator at 0 ± 1°C for 0, 7 or 14 days of ageing. The shear force, cooking loss and water holding capacity were 3.06kgf cm-2, 37.28% and 76.71%, respectively, and there were no significant changed by studied factors (P>0.05)

scholarly journals Fresh and matured lamb meat quality fed with sunflower seeds and vitamin E

2013 ◽  
Vol 43 (1) ◽  
pp. 151-157 ◽  
Author(s):  
Ronaldo Oliveira Sales ◽  
Américo Garcia da Silva Sobrinho ◽  
Nivea Maria Brancacci Lopes Zeola ◽  
Natália Ludmila Lins Lima ◽  
Gabriela Milani Manzi ◽  
...  
Keyword(s):  
Vitamin E ◽  
Meat Quality ◽  
Sunflower Seed ◽  
Shear Force ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Sunflower Seeds ◽  
Longissimus Dorsi Muscle ◽  
Lamb Meat ◽  
Water Holding

The objective of the study is to evaluate meat quality from Ile de France lamb fed diets supplemented with sunflower seeds and vitamin E. Thirty-two lamb weighing initially 15kg were housed in individual stalls and slaughtered when body weight reached 32kg. The treatments consisted of four experimental diets: D1) sugarcane + concentrate without sunflower seeds; D2) sugarcane + concentrate with sunflower seeds; D3) sugarcane + concentrate without sunflower seeds plus 1000mg vitamin E kg-1 diet dry matter (DM); and D4) sugarcane + concentrate with sunflower seeds and 1000mg vitamin E kg-1 diet DM. The parameters temperature, pH, color, cooking loss, shear force and water holding capacity were determined at maturation times of 0, 7 and 14 days on the Longissimus dorsi muscle. Qualitative characteristics of the meat were not affected by the sunflower seed combined with vitamin E diet; however, pH 24 hours was affected (P<0.05) by the sunflower seed combined with vitamin E diet. Cooking loss was not significantly influenced (P>0.05) by diet or maturation times. On the other hand, shear force and water holding capacity were significantly affected (P<0.05) by the treatments. The use of vitamin E resulted in lamb meat with higher water holding capacity. Maturation time influenced the parameters pH, color and shear force. Lamb meat that matured for 7 days displayed the lowest shear force.

scholarly journals Influence of ageing time on yield and texture of marinated chicken breast cooked using a continuous process

2014 ◽  
Vol 17 (1) ◽  
pp. 2-7
Author(s):  
Tais Colpo Sartori ◽  
Nelcindo Nascimento Terra
Keyword(s):  
Experimental Design ◽  
Sensory Analysis ◽  
Shear Force ◽  
Ageing Time ◽  
Continuous Process ◽  
Sensory Attributes ◽  
Cooking Loss ◽  
Holding Time ◽  
Chicken Breast

The objective of this study was to evaluate the influence of different ageing times before deboning (deboning time) and ageing times after deboning (holding time) on the quality (sensory attributes and texture) and cooking loss of chicken breast marinated, cooked and frozen using a continuous process.The following3² experimental design was used (3 deboning times: zero, 6 and 12 hours; and 3 holding times: zero, 12 and 24 hours). Brine absorption, chicken breast pH and cooking loss were evaluated, a sensory analysis was carried out and the shear force was determined. The deboning and holding times did not significantly influence brine absorption and pH, but did significantly influence cooking loss, where the lowest value obtained was a mean of 19.72% for deboning times of 6 or 12 hours and a holding time of 24 hours. A deboning time of 6 hours was sufficient to improve tenderness as measured by a sensory analysis and shear force determination.

scholarly journals Pengaruh Dosis Injeksi Antemortem Papain Kasar terhadap Kualitas Fisik dan Organoleptik Daging Ayam Petelur Afkir pada Jenis Otot yang Berbeda

2017 ◽  
Vol 10 (2) ◽  
pp. 100 ◽  
Author(s):  
Agustin Widiastuti ◽  
Pudjomartatmo Pudjomartatmo ◽  
Adi Magna Patriadi Nuhriawangsa
Keyword(s):  
Tensile Strength ◽  
Shear Force ◽  
Laying Hen ◽  
Cooking Loss ◽  
Thigh Muscle ◽  
Body Parts ◽  
Breast Meat ◽  
Organoleptic Quality ◽  
Significant Difference ◽  
Post Production

<p>The research was aimed to observe the effect of antemortem injection dose of crude papain, muscle part and its interaction on physical and organoleptic qualities post production laying hen meat. The sample used were the breast and thighs from 20 hens on average age 82 weeks. Completely Randomized Design (CRD) used Factorial Pattern 4 x 2. Factor A consisted A1: without papain (control); A2: 1 mg papain/ kg BW; A3: 2 mg papain/ kg BW and A4: 3 mg papain/ kg BW, factor B consisted B1: breast muscle and B2: thigh muscle. The datas were analyzed by Analysis of Variance and continued by Duncan's Multiple Range Test. The results showed that injection of crude papain dose gave highly significant difference (P&lt;0.01) to all variables except tensile strength (P&lt;0.05). Body parts gave highly significant difference (P&lt;0.01) on shear force, tensile strength, WHC, cooking loss, organoleptic (shear force, texture and juice), and hedonic (P&lt;0.05). The interaction was found between injection of crude papain dose and body part on WHC, organoleptic and hedonic (P&lt;0.01), cooking loss (P&lt;0.05). Dose of 3 mg/kg WB in thigh and breast meat has the best quality and the organoleptic quality of the combination of papain injection of 3 mg/kg WB in breast meat and 2 mg/kg WB in thigh meat has the best quality.</p><p>Keywords: antemortem injection, crude papain, physical and organoleptic quality, post production<br />laying hen meat</p>

scholarly journals Effect of energy concentration in the diets on sensorial and chemical parameters of Morada Nova, Santa Inez and Santa Inez x Dorper lamb meat

2010 ◽  
Vol 39 (9) ◽  
pp. 2017-2023 ◽  
Author(s):  
Ana Sancha Malveira Batista ◽  
Roberto Germano Costa ◽  
Déborah dos Santos Garruti ◽  
Marta Suely Madruga ◽  
Rita de Cássia Ramos do Egypto Queiroga ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Shear Force ◽  
Energy Concentration ◽  
Average Weight ◽  
Chemical Quality ◽  
Chemical Parameters ◽  
Lamb Meat ◽  
Sensorial Attributes ◽  
Water Holding

The objective of this study was to investigate the influence of genotype and the energy concentration in the diet on the sensorial and chemical quality of lamb meat. It was evaluated samples from 18 Morada Nova animals, 18 Santa Inez animals, and 18 Santa Inez x Dorper crossbred animals, totalizing 54 animals. The animals were kept with two diets, with energy concentrations of 10.46 and 12.56 MJ ME/kg, respectively, and slaughtered at 30 kg average weight. It was determined contents of protein, moisture, fat and ash, as well as cooking loss, water-holding capacity, shear force, and sensorial attributes of flavour, firmness and juiciness of the meat. Genotype influenced the chemical composition of lamb meat because animals of Morada Nova breed presented the highest moisture content, and Santa Inez x Dorper crossbred showed the highest protein percentage; however, there was no variation in the sensorial attributes of lamb meat of these three genotypes. The diet with the highest energy concentration provides meat with higher juiciness.

scholarly journals Reproducibility and correlation between meat shear force measurements by Warner-Bratzler machine and a texturometer

2016 ◽  
Vol 5 (2) ◽  
Author(s):  
Lucas Arantes-Pereira ◽  
Flávia C. Vargas ◽  
Júlio C.C. Balieiro ◽  
Ana Monica Q.B. Bittante ◽  
Paulo J.A. Sobral
Keyword(s):  
Meat Quality ◽  
Proximate Composition ◽  
Shear Force ◽  
Biceps Femoris ◽  
Cooking Loss ◽  
Force Measurements ◽  
Regression Curves ◽  
Sensory Characteristic ◽  
Psoas Major ◽  
Tensor Fasciae Latae

Tenderness has a prominent position on meat quality and is considered to be the sensory characteristic that most influences meat acceptance. Therefore, the aim of this study was to evaluate the accuracy and determine correlations among three different meat shear force techniques. Commercial samples of bovine Longissimus thoracis et lumborum (BLTL), Tensor fasciae latae (BTFL), Semitendinosus (BST), Psoas major (BPM), Biceps femoris (BBF) and swine Longissimus thoracis et lumborum (PLTL) were analyzed for pH, proximate composition, cooking loss and shear force with a classical Warner-Bratzler device and a TA-XT2 Texturometer equipped with shear blades 1 and 3 mm thick. The effect of different techniques in each studied muscle was statistically analyzed and regression curves were built. Results from the 1 mm blade were quite similar to the ones obtained with the Warner-Bratzler, however the results from 3 mm blade were overestimated (p<0.05). Significant correlation (p<0.01) among shear force technique using Warner-Bratzler and the ones using the Texturometer was observed (0.47 for 1 mm blade and 0.57 for the 3 mm blade). In conclusion, we found that the 1 mm blade and the Warner-Bratzler machine are reproducible for all tested muscles, while the 3 mm blade is not reproducible for the BTFL, BST, BPM, BBF, PLTL. There is a significant correlation between the results obtained by the classical Warner-Bratzler and the TA-XT2 Texturometer equipped with both blades. Therefore, TA-XT2 Texturometer equipped with the 1mm blade can perfectly replace the traditional Warner-Bratzler device.

scholarly journals Pengaruh Dosis Injeksi Antemortem Papain Kasar terhadap Kualitas Fisik dan Organoleptik Daging Ayam Petelur Afkir pada Jenis Otot yang Berbeda

2017 ◽  
Vol 10 (2) ◽  
pp. 100
Author(s):  
Agustin Widiastuti ◽  
Pudjomartatmo Pudjomartatmo ◽  
Adi Magna Patriadi Nuhriawangsa
Keyword(s):  
Tensile Strength ◽  
Shear Force ◽  
Laying Hen ◽  
Cooking Loss ◽  
Thigh Muscle ◽  
Body Parts ◽  
Breast Meat ◽  
Organoleptic Quality ◽  
Significant Difference ◽  
Post Production

<p>The research was aimed to observe the effect of antemortem injection dose of crude papain, muscle part and its interaction on physical and organoleptic qualities post production laying hen meat. The sample used were the breast and thighs from 20 hens on average age 82 weeks. Completely Randomized Design (CRD) used Factorial Pattern 4 x 2. Factor A consisted A1: without papain (control); A2: 1 mg papain/ kg BW; A3: 2 mg papain/ kg BW and A4: 3 mg papain/ kg BW, factor B consisted B1: breast muscle and B2: thigh muscle. The datas were analyzed by Analysis of Variance and continued by Duncan's Multiple Range Test. The results showed that injection of crude papain dose gave highly significant difference (P&lt;0.01) to all variables except tensile strength (P&lt;0.05). Body parts gave highly significant difference (P&lt;0.01) on shear force, tensile strength, WHC, cooking loss, organoleptic (shear force, texture and juice), and hedonic (P&lt;0.05). The interaction was found between injection of crude papain dose and body part on WHC, organoleptic and hedonic (P&lt;0.01), cooking loss (P&lt;0.05). Dose of 3 mg/kg WB in thigh and breast meat has the best quality and the organoleptic quality of the combination of papain injection of 3 mg/kg WB in breast meat and 2 mg/kg WB in thigh meat has the best quality.</p><p>Keywords: antemortem injection, crude papain, physical and organoleptic quality, post production<br />laying hen meat</p>

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