scholarly journals Estimation of Sensory Pork Loin Tenderness Using Warner-Bratzler Shear Force and Texture Profile Analysis Measurements

2015 ◽  
Vol 29 (7) ◽  
pp. 1029-1036 ◽  
Author(s):  
Jee-Hwan Choe ◽  
Mi-Hee Choi ◽  
Min-Suk Rhee ◽  
Byoung-Chul Kim
Keyword(s):  
Shear Force ◽  
Profile Analysis ◽  
Texture Profile Analysis ◽  
Texture Profile ◽  
Pork Loin

Changes in tenderness and cathepsins activity during post mortem ageing of yak meat

2013 ◽  
Vol 93 (3) ◽  
pp. 321-328 ◽  
Author(s):  
Jia-Chun Tian ◽  
Ling Han ◽  
Qun-Li Yu ◽  
Xi-Xiong Shi ◽  
Wen-Ting Wang
Keyword(s):  
Shear Force ◽  
Profile Analysis ◽  
Texture Profile Analysis ◽  
Water Holding Capacity ◽  
Meat Tenderness ◽  
Post Mortem ◽  
Texture Profile ◽  
Longissimus Dorsi Muscle ◽  
Meat Tenderization ◽  
Water Holding

Tian, J.-C., Han, L., Yu, Q.-L., Shi, X.-X. and Wang, W.-T. 2013. Changes in tenderness and cathepsins activity during post mortem ageing of yak meat. Can. J. Anim. Sci. 93: 321–328. Very little research has been conducted on yak meat tenderization. In this study we investigated the changes in physical characteristics (e.g., pH, water-holding capacity, texture profile analysis, shear force) and cathepsins L, B and H activities in the tenderization process. These traits were quantified in longissimus dorsi muscle from 10 yaks during 192 h post mortem. Samples were aged at 4°C for 0, 12, 24, 36, 48, 72, 120, 168 and 192 h. pH decreased (P<0.05) from 6.84 to 5.54 in the first 72 h and did not change significantly during the next 120 h. Water-holding capacity showed an overall decreasing trend (P<0.05). Shear force decreased? (P<0.05) and myofibrillar fragmentation index increased? (P<0.05), and it was concluded that ageing can improve yak meat tenderness. Our results on texture profile analysis showed a decrease in hardness (P<0.05), springiness (P<0.05) and chewiness (P<0.05), reflected in a progressive softening during ageing (P<0.05). Cathepsins L, B and H activity showed an increased trend (P<0.05). In conclusion, our results show potential roles for cathepsins L, B and H in the tenderization process. This study provides further insights into the tenderization process of yak meat, which may ultimately be used for the advantageous manipulation of the process.

scholarly journals Influence of the Use of Milk Replacers and pH on the Texture Profiles of Raw and Cooked Meat of Suckling Kids

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 589 ◽  
Author(s):  
Guillermo Ripoll ◽  
María J. Alcalde ◽  
María G. Córdoba ◽  
Rocío Casquete ◽  
Anastasio Argüello ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Shear Force ◽  
Profile Analysis ◽  
Texture Profile Analysis ◽  
Texture Profile ◽  
Textural Parameters ◽  
Natural Milk ◽  
Cooked Meat ◽  
Milk Replacers ◽  
Determining Factor

The aim of this work was to study the texture profile of fresh and cooked longissimus thoracis et lumborum muscle from suckling kids raised with natural milk or milk replacers. Suckling male kids from eight goat breeds (Florida, FL; Cabra del Guadarrama, GU; Majorera, MA; Palmera, PL; Payoya, PY; Retinta, RE; Tinerfeña, TI; Verata, VE), all of single parturition, were raised with milk replacers (MR) or with natural milk from the dams (NM). The meat pH, Warner-Bratzler shear force, texture profile analysis and chemical composition were determined. Kids were clustered based on their pH by k-means clustering. The effect of the rearing system on the textural profile was strongly modulated by breed. The values of Warner-Bratzler shear force and hardness found in these breeds under both rearing systems were very low. Hence, the toughness of very light suckling kids should not be a determining factor in choosing a breed or rearing system. Nevertheless, the use of milk replacers increased the presence of meat with high pH, which modified the textural parameters, decreasing the shear force but increasing cohesiveness and adhesiveness. Consequently, depending on the commercial strategy of the farm, the election of the breed and rearing system must be considered together.

The effect of breed and sex on the texture of rabbit meat

2017 ◽  
Vol 13 (2) ◽  
pp. 55-60
Author(s):  
Konrad Kozioł ◽  
Zuzanna Siudak ◽  
Sylwia Pałka ◽  
Michał Kmiecik ◽  
Agnieszka Otwinowska-Mindur ◽  
...  
Keyword(s):  
New Zealand ◽  
Significant Influence ◽  
Shear Force ◽  
Profile Analysis ◽  
Texture Profile Analysis ◽  
Texture Profile ◽  
Texture Parameters ◽  
Longissimus Lumborum ◽  
Rabbit Meat ◽  
Micro Systems

The aim of this study was to determine the influence of breed and sex on texture parameters of rabbit meat. The study was conducted on rabbits of the breeds Belgian Giant Grey (n=30; 18♂, 12♀), Californian Black (n=26: 18♂, 8♀), New Zealand White (n= 19: 12♂, 7♀), Popielno White (n=64; 31♂, 33♀) and Blanc de Termonde (n= 39; 17♂, 22♀). The animals were slaughtered at 12 weeks of age. After 24-hour ageing under refrigeration, samples of the loin (m. longissimus lumborum) were collected for analysis. Texture Profile Analysis (TPA) was performed using a TA.XTplus texture analyser (Stable Micro Systems). Shear force (kg), hardness (kg), springiness, cohesiveness and chewiness (kg) were measured. All texture parameters were calculated automatically using Exponent for Windows ver. 6.1.10.0 (Stable Micro Systems). The analysis showed that the breed significantly influenced only the hardness of the rabbit meat, which was highest for Blanc de Termonde (12.06 kg) and lowest for Belgian Giant Grey (8.87 kg). Sex had no significant influence on texture parameters.

Measurement of Instrumental Texture Profile Analysis (TPA) of Foods

2021 ◽  
pp. 427-465
Author(s):  
Mohammad Shafiur Rahman ◽  
Zahir Humaid Al-Attabi ◽  
Nasser Al-Habsi ◽  
Mohammed Al-Khusaibi
Keyword(s):  
Profile Analysis ◽  
Texture Profile Analysis ◽  
Texture Profile ◽  
Instrumental Texture
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