Relationships of slice shear force and Warner-Bratzler shear force of beef strip loin steaks as related to the tenderness gradient of the strip loin.

Autor: Derington AJ; Texas Tech University, Department of Animal and Food Sciences, Lubbock, TX 79409, United States., Brooks JC, Garmyn AJ, Thompson LD, Wester DB, Miller MF
Jazyk: angličtina
Zdroj: Meat science [Meat Sci] 2011 May; Vol. 88 (1), pp. 203-8. Date of Electronic Publication: 2010 Dec 23.
DOI: 10.1016/j.meatsci.2010.12.030
Abstrakt: This study was conducted to investigate the effects of steak location within a strip loin and USDA quality grade on muscle fiber angle, slice shear force (SSF), and Warner-Bratzler shear force (WBSF) and to determine the relationship between SSF and WBSF. Steak location influenced both SSF and WBSF values, as steaks from the anterior portion were typically tenderer than steaks from the posterior end. Although there is some discrepancy between the two shear force methods, both agree that at least the first 5 anterior-most steaks are comparable. Muscle fiber angle was affected by steak position within the strip loin, as the fiber angle shifted between steaks 7 and 8. Quality grade had a significant effect on beef tenderness for both SSF and WBSF. Finally, there was a strong relationship between lateral SSF and average WBSF (r = 0.64), which are currently the most commonly used measurements for instrumental tenderness.
(Copyright © 2010. Published by Elsevier Ltd.)
Databáze: MEDLINE
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