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Showing 1 to 20 of 20 for “"Warner-Bratzler shear force"”.
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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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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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An investigation into temperament, production, and their physical indicators in Bos taurus beef and Holstein dairy cattle
… 1) dairy cattle reaction to a looming person, 2) force required to move the heifer into a squeeze chute, activity level during restraint, and exit speed from the squeeze chute, and 3) activity level and startle response to intermittent stimuli of auction cattle. Production measures were I) heifer …
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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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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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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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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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Characterizing the amount and variability of intramuscular fat deposition of pork loins using barrows and gilts from two sire lines
… lipid (IMF) and moisture content, and Warner-Bratzler shear force (WBSF). Determination of marbling from ultrasound images in this trial was not an accurate indicator of marbling deposition throughout the growing phase. Ultrasonic values overestimated marbling in young pigs and reported …
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The effects of dietary soy isoflavone supplementation on carcass cutability and meat quality of pigs infected with porcine reproductive and respiratory syndrome virus
… Loin chops were aged 14 d postmortem prior to Warner-Bratzler shear force (WBSF) determination. Belly width, length, thickness, and flop distance were determined. Data were analyzed as a one-way ANOVA in the MIXED procedure of SAS 9.4. Pig was the experimental unit. Least squared means were …
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Feeding high oleic soybean oil to growing-finishing pigs: effects on growth performance, carcass characteristics, loin quality, and bacon attributes
… into loin chops for further analysis including Warner-Bratzler shear force, proximate analysis, trained taste panels, simulated retail display, and thiobarbituric acid reactive substance (TBARS). Fabricated bellies were collected for evaluation of fresh belly characteristics including length, …
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Residual feed intake, breed of sire and dam, and individual sire affect performance and carcass characteristics and rates of back fat and intramuscular fat of feedlot steers
… among RFI groups for meat tenderness using the Warner Bratzler shear force method. Breed of dam exhibited some differences for initial (P < 0.0001), final weight (P = 0.01), and G:F (P = 0.02). The interaction between breed of sire and dam had no significant (P > 0.05) effect on any of the …
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Supplementation Strategies for Growing and Finishing Beef Cattle on Tall Fescue Pastures in the Southeast
… towards frame by supplement interactions for Warner-Bratzler shear force (P = 0.08) and total energy (P = 0.06) were also driven by increased values in SM-NON relative to other pasture treatments. Taken together, a lack fat deposition in SM-NON cattle appears to have a negative impact on beef …
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Feeding peroxidized soybean oil to finishing pigs: Effects on performance, nutrient digestibility, carcass characteristics, and the shelf-life of loin chops and commercially manufactured bacon
… were conducted, evaluation of cooking loss and Warner-Bratzler shear force were conducted on chops stored 0, 5, and 10 d, and thiobarbituric acid reactive substances (TBARS) were evaluated on chops stored 0 and 10 d. On d 83 carcasses were fabricated and bellies collected for recording of …