USDA Agricultural Research Service, Food Quality Lab., Beltsville Agricultural Research Center, Beltsville, MD 20705, USA.
J Food Sci. 2011 Apr;76(3):S210-6. doi: 10.1111/j.1750-3841.2011.02100.x.
Establishing standards for meat tenderness based on Warner-Bratzler shear force (WBSF) is complicated by the lack of methods for certifying WBSF testing among texture systems or laboratories. The objective of this study was to determine the suitability of using gelatin gels as reference materials for performance testing of texture measurement systems. Three replications of 5 gels (15%, 20%, 25%, 30%, and 35% gelatin) were prepared, vacuum packaged, and stored at 4 °C until use. Three randomly selected strips from each gel were subjected to WBSF testing on 4 instruments (A, B, C, or D) on days 1 and 8. Additional strips from each gel were subjected to WBSF testing on instruments A and C on day 29. Regression line estimates for each set of gels were analyzed. Gel WBSF values ranged from 10 to 177 N. The WBSF by gel concentration response was highly linear (P<0.0001) for all replications, instruments, and days of analysis. R2-values across all sets of gels ranged from 0.9562 to 0.9998. On days 1 and 8, instruments A and D exhibited higher slope (P<0.0001) and lower intercept (P<0.0001) estimates than instruments B and C. Regression line parameters (slope, intercept, and R2-values) were not influenced (P>0.05) by length of gel storage (1, 8, and 29 d). Data from this study suggest that gelatin gels can be used for evaluating WBSF values from various instruments and for validating the performance of meat shear force testing.
Validating the performance of meat shear force testing is vital to establishing meat tenderness standards. The gelatin gel standards developed in this study exhibited a highly linear, repeatable relationship with shear force and were found to be stable for at least a month. These gel standards would provide a tool for the meat industry to harmonize shear force measurements across laboratories and various texture measuring instruments.
基于 Warner-Bratzler 剪切力 (WBSF) 来确定肉嫩度标准比较复杂，因为缺乏在质地系统或实验室中对 WBSF 测试进行认证的方法。本研究的目的是确定使用明胶凝胶作为质地测量系统性能测试参考材料的适用性。制备了 3 个重复的 5 个凝胶（15%、20%、25%、30%和 35%明胶），真空包装，并在 4°C 下储存直至使用。将每个凝胶的 3 个随机条带在第 1 天和第 8 天在 4 台仪器（A、B、C 或 D）上进行 WBSF 测试。每个凝胶的额外条带在第 29 天在仪器 A 和 C 上进行 WBSF 测试。分析了每组凝胶的回归线估计值。凝胶 WBSF 值范围为 10 至 177 N。所有重复、仪器和分析日的凝胶浓度与 WBSF 的响应高度线性（P<0.0001）。所有凝胶组的 R2 值范围为 0.9562 至 0.9998。在第 1 天和第 8 天，仪器 A 和 D 的斜率（P<0.0001）和截距（P<0.0001）估计值高于仪器 B 和 C。回归线参数（斜率、截距和 R2 值）不受凝胶储存时间（1、8 和 29 天）的影响（P>0.05）。本研究的数据表明，明胶凝胶可用于评估来自各种仪器的 WBSF 值，并验证肉剪切力测试的性能。
验证肉剪切力测试的性能对于建立肉嫩度标准至关重要。本研究开发的明胶凝胶标准表现出高度线性、可重复的关系与剪切力，并发现至少一个月稳定。这些凝胶标准将为肉类行业提供一种工具，以协调实验室和各种质地测量仪器之间的剪切力测量。
