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Showing 1 to 20 of 26 for “"Warner-Bratzler Shear"”.
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Relationship between cooking rate and Warner-Bratzler shear force from pork chops cooked to two degrees of doneness
… determine the relationship between cook rate and Warner-Bratzler shear force (WBSF) values of pork chops cooked to two degrees of doneness (DoD) (N=503 for 63⁰C and N=357 for 71⁰C). Ventral loin and chop quality traits were measured on loins after aging 14 d. Chops were cooked on Farberware …
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Tenderness Assessment of Beef Steaks from US Foodservice and Retail Establishments Using Warner-Bratzler Shear and Consumer Sensory Panel Ratings
… in five US cities were evaluated using Warner-Bratzler shear and consumer sensory panels. Postmortem aging times for retail establishments ranged from 1 to 358 d with a mean of 20.5 d, and those from foodservice establishments aging times ranged from 9 to 67 d with an average of 15.9 d. …
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Predicting Beef Tenderness Using Ultrasound Technology
… to actual tenderness of a carcass determined by Warner-Bratzler shear force. The study utilized 51 head of crossbred commercial feedlot steers. The cattle were selected on a criteria consisting of: Not more that 37.50% Bos Indicus influence, and not more than 18 months in age, with visual …
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The effect of high pressure processing on pork quality, shelf life, palatability, and further processed products
… color and firmness; drip loss; cook loss and Warner-Bratzler shear force analysis. Ultimate pH (48 h) was higher (P < 0.05) for all treated muscles except the Psoas mjor. In general, treatment effect was not consistent across muscles. Minolta L*, a*, and b* values were different for treated …
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The effects of ultimate pH and color on sensory traits of pork loin chops cooked to a medium-rare degree of doneness
… to determine cook loss, and then evaluated for Warner-Bratzler shear force. Another chop was cooked to 63°C internal temperature and served warm to trained panelists to determine sensory traits. Trained sensory panels consisted of six individuals that evaluated pork chop tenderness, juiciness, …
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Hydrodynamic Shock Wave: Decreasing Broiler Breast Aging Time
… 350 g at 20 cm produced the greatest increase in Warner-Bratzler shear (1.9-cm wide strips) tenderness (28.3%), and was the only treatment to increase tenderness (peak force 4.3 kg) to a level equivalent (P>0.05) to aged controls (CA; peak force 3.1 kg). The second objective was to determine …
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Hydrodynamic Shock Wave Effects on Protein Functionality
… of the meat. H1 and H3 decreased (P<0.05) Warner-Bratzler shear values of the IRS from 3.86 and 3.99 kg (controls) to 3.01 and 3.02 kg (HSW), respectively. H2 shear values, 3.86 (control) to 3.46 kg (HSW) were not different (P> 0.05). HSW and control BF sections were analyzed for protein …
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An investigation into temperament, production, and their physical indicators in Bos taurus beef and Holstein dairy cattle
… were I) heifer carcass characteristics, and Warner-Bratzler shear force values of steaks, and 2) dairy cow milk production. Physical attributes investigated for all three groups of cattle were location and morphology of facial hair whorls. Heifer cannon bone measurements were also recorded. …
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The Influence of Zeranol Implants in Bulls, Late Castrates and Steers Fed for Slaughter
… Limousins mounted more frequently than Angus. Warner-Bratzler shear (WBS) determinations and taste panel evaluations were performed on five major muscles. Angus cattle had lower WBS values than Limousin for three of the muscles studied. Steers had numerical advantages over bulls in many taste …
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Effects of early weaning on finishing feed efficiency, marbling development and retail product quality of beef steers
… % (P < 0.001) and tended to increase (P = 0.08) Warner-Bratzler shear force by 36 %. Nonetheless, these effects were not great enough to alter un-trained consumer perception of texture (P ≥ 0.65), juiciness (P ≥ 0.55), flavor (P ≥ 0.25) or overall acceptability (P ≥ 0.34). Collectively, these …
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The Influence of Growth Stage on Carcass Composition and Factors Associated with Marbling Development in Beef Cattle
… and aged 2, 7, 14, and 21 d postmortem for Warner-Bratzler shear force (WBSF) determination. Carcass composition was estimated by dissection of the 9- 10-11 rib section and subsequent proximate analysis of the soft tissue. Intramuscular fat content of the LM increased linearly throughout the …
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The effect of blast chilling on fresh pork quality in cuts from the Longissimus dorsi, Psoas major, Semimembranosus, and Triceps brachii
… 8.60). Chops from the LM of BC sides had greater Warner-Bratzler shear force (CC 2.00, BC 2.30). Color was affected in the SM with BC sides showing darker color score (CC 3.00, BC 3.20) and reduced Hunter a value (CC 16.35, BC 16.02). Chilling treatment did not have an effect on postmortem …
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Age End-Point Effects on Performance, Carcass Measurements, and Tenderness in Goats
… (P ≤ 0.004) with increasing age at slaughter. Warner-Bratzler shear force values increased (P ≤ 0.001) in the SM and BF as d of age increased. Longissimus muscle sarcomere lengths were longer (P ≤ 0.05) at 270 d of age, whereas BF sarcomere length increased (P ≤ 0.05) as d of age advanced; SM …
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The Impacts of Intramuscular Fat Content and Other Biochemical Attributes of Fresh Pork Loins on Sensory Characteristics
… panel tenderness, juiciness, pork flavor, Warner-Bratzler shear force) at any degree of doneness (60°C, 70°C, and 80°C). Because marbling did not appear to improve palatability of fresh pork loins, further research was conducted to determine what does contribute to sensory …
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Investigation of the effects of emerging technologies on the kinetics of glycolytic and proteolytic enzymes relevant for meat quality
… pre-treatment on weight loss, eating quality (Warner-Bratzler shear force values, colour, lipid oxidation), proteolysis (MFI, SDS-PAGE, calpain activity), and metabolite profiles during dry aging. Ultrasound was applied to pre-rigor (2 to 4 h post-mortem) bovine Longissimus thoracis et …
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Characterizing meat tenderness of finishing steers fed for different rates of gain
… effects of average daily gain (ADG) on Warner-Bratzler shear force (WBSF) and characterize effects of ADG on postmortem proteolysis in steers. Thirty-six steers (initial body weight 271 ± 24 kg) were stratified by weight into 6 pens of 6 steers each. Steers were limit fed the same diet …
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Effects of birth weight and paylean inclusion level on the growth performance, carcass characteristics, and fresh pork quality parameters of pigs
… drip loss) were taken ~24 hr post-mortem, and Warner-Bratzler shear force was measured on cooked Longissimus muscle chops. The right side of each carcass was separated into skin, bone, and soft tissue, each tissue was weighed, and the soft tissue was ground. In Part I, light birth weight pigs …
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The influence of catecholamines on energy metabolism beef colour and tenderness in three commercial beef breeds
… a consequent negative effect on meat quality. Warner-Bratzler shear force results were the same among breed types when feed withdrawal was not longer than 3 hours and the values emphasise the importance of providing feed to animals kept in lairages or transported over long distances. When feed …
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High Pressure Hydrodynamic Shock Wave Effects on Tenderness of Early Deboned Broiler Breasts
… study was to determine a relationship between Warner-Bratzler shear values (WBS) (1 cm by 1cm, variable length strips) and consumer tenderness acceptability of broiler breasts. The breasts were divided into five groups based on their WBS values. Consumers were presented with one sample (1 cm by …
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Effect of immunological castration on color stability, shelf life, and sensory characteristics of fresh and further processed pork
… characteristics and instrumental tenderness (Warner-Bratzler Shear and star probe). In study 2, chops from IC pigs fed 0.55% and 0.65% SID lysine and PC pigs fed 0.55% SID lysine were displayed over 7 days and color changes were evaluated. After chops for color stability were removed, …
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