比较煮熟的牛肉和猪肉腰大肌的圆形和方形横截面肉芯的 Warner-Bratzler 剪切力值。

Comparison of Warner-Bratzler shear force values between round and square cross-section cores from cooked beef and pork Longissimus muscle.

机构信息

Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), P.O. Box 3037, Lavras, Minas Gerais, 37200-000, Brazil.

Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), P.O. Box 3037, Lavras, Minas Gerais, 37200-000, Brazil; Instituto de Ciências Exatas e Tecnológicas, Universidade Federal de Viçosa (UFV), Campus UFV Florestal, Florestal, Minas Gerais, 35690-000, Brazil.

出版信息

Meat Sci. 2015 May;103:1-6. doi: 10.1016/j.meatsci.2014.12.009. Epub 2014 Dec 24.

DOI:10.1016/j.meatsci.2014.12.009

PMID:25569815

Abstract

This study was conducted to investigate the effect of core sampling on Warner-Bratzler shear force evaluations of beef and pork loins (Longissimus thoracis et lumborum muscles) and to determine the relationship between them. Steaks of 2.54 cm from beef and pork loins were cooked and five round cross-section cores and five square cross-section cores of each steak were taken for shear force evaluation. Core sampling influenced both beef and pork shear force values with higher (P<0.05) average values and standard deviations for square cross-section cores. There was a strong and linear relationship (P<0.01) between round and square cross-section cores for beef (R(2)=0.78), pork (R(2)=0.70) and for beef+pork (R(2)=0.82) samples. These results indicate that it is feasible to use square cross-section cores in Warner-Bratzler shear force protocol as an alternative and potential method to standardize sampling for shear force measurements.

摘要

本研究旨在探讨核心取样对牛里脊肉和猪里脊肉（胸腰椎肌肉）的 Warner-Bratzler 剪切力评估的影响，并确定它们之间的关系。从牛里脊肉和猪里脊肉中取 2.54 厘米厚的牛排，对每块牛排进行 5 个圆形横截面核心和 5 个方形横截面核心的剪切力评估。核心取样对牛肉和猪肉的剪切力值都有影响，方形横截面核心的平均值和标准差较高（P<0.05）。对于牛肉（R(2)=0.78）、猪肉（R(2)=0.70）和牛肉+猪肉（R(2)=0.82）样本，圆形和方形横截面核心之间存在很强的线性关系（P<0.01）。这些结果表明，在 Warner-Bratzler 剪切力方案中使用方形横截面核心作为剪切力测量标准化取样的替代方法是可行的。