Hostname: page-component-76fb5796d-vvkck Total loading time: 0 Render date: 2024-04-26T03:29:49.467Z Has data issue: false hasContentIssue false
  • English
  • Français

Influence of sex type on tenderness of beef as measured by slice shear force and Warner-Braztler shear force

Published online by Cambridge University Press:  22 November 2017

B W Moss ,
R I Richardson ,
A Gordon ,
K Matthews ,
P Hadley  and
D Homer
B W Moss*
Affiliation:
Agri-Food & Biosciences Institute, Northern Ireland, United Kingdom
R I Richardson
Affiliation:
University of Bristol, Langford, Bristol, United Kingdom
A Gordon
Affiliation:
Agri-Food & Biosciences Institute, Northern Ireland, United Kingdom
K Matthews
Affiliation:
Eblex, Milton Keynes, United Kingdom
P Hadley
Affiliation:
Eblex, Taunton, United Kingdom
D Homer
Affiliation:
Agri-Food & Biosciences Institute, Northern Ireland, United Kingdom
*
Email: bruce.moss@afbini.gov.uk
Get access

Extract

The standard instrumental method for measurement of texture, Warner Bratzler shear force (WBSF), involves shearing six ‘good’ cores taken from a cooked sample of meat, with coring parallel to the fibre direction (AMSA, 1995), which is a time consuming and destructive methodology. A new, more rapid method, the slice shear force (SSF) test was developed which involves measuring the shear force of a single slice per sample (Shackelford et al 1999a). Shackelford et al. (1999b) reported that SSF was strongly correlated with sensory scores for 14d aged meat. The aim of the current investigation was to study the effect of sex differences on instrumental meat quality and to identify the relationship between SSF measured at 2 days and WBSF values measured at 14 and 21 days post slaughter.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2009 , April 2009 , pp. 48
Copyright
Copyright © The British Society of Animal Science 2009

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

AMSA 1995 Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meatGoogle Scholar
Shackelford, SD, Wheeler, TL and Koohmaraie, M 1999a Journal of Animal Science, 77, 1471–1481 Google Scholar
Shackelford, SD., Wheeler, T L and Koohmaraie, M 1999b Journal of Animal Science, 77, 2693–2699 Google Scholar