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Comparison of methods for measuring shear force and sarcomere length and their relationship with sensorial tenderness of longissimus muscle in beef.
Battaglia, Christian; Vilella, Gustavo F; Bernardo, Ana P S; Gomes, Carolina L; Biase, Adriele G; Albertini, Tiago Z; Pflanzer, Sergio B.
Afiliação
  • Battaglia C; Faculty of Food Engineering (FEA), Cidade Universitária ZeferinoVaz, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil.
  • Vilella GF; Faculty of Food Engineering (FEA), Cidade Universitária ZeferinoVaz, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil.
  • Bernardo APS; Faculty of Food Engineering (FEA), Cidade Universitária ZeferinoVaz, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil.
  • Gomes CL; Faculty of Food Engineering (FEA), Cidade Universitária ZeferinoVaz, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil.
  • Biase AG; @Tech-Innovation Technology for Agriculture, Piracicaba, São Paulo, Brazil.
  • Albertini TZ; @Tech-Innovation Technology for Agriculture, Piracicaba, São Paulo, Brazil.
  • Pflanzer SB; Faculty of Food Engineering (FEA), Cidade Universitária ZeferinoVaz, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil.
J Texture Stud ; 51(2): 252-262, 2020 04.
Article em En | MEDLINE | ID: mdl-31323124
Slice shear force (SSF) and laser diffraction, considered faster methodologies, for measuring beef instrumental tenderness and sarcomere length, were compared with reference methodologies Warner-Bratzler shear force (WBSF) and phase contrast microscopy. Striploin samples (n = 74) were analyzed for pH, sarcomere length, instrumental tenderness, myofibrillar fragmentation index, and sensorial tenderness. Pearson's correlation measured the association of meat evaluation methods with residual analysis of the multivariate analysis of variance model. The n-dimensional profile to evaluated methods was presented by biplot to identify the behavior of the correlation between the methods (variables). There was moderate correlation between SSF and WBSF (r = .63; p < .01) and both presented moderate correlation with sensorial tenderness (r = - .62 and -.55, to SSF and WBSF, respectively; p < .01). However, WBSF was more efficient to classify samples as tender (68%) than SSF (47%), comparing with sensorial tenderness (80%). There was a moderate correlation for laser and microscopy for sarcomere length (r = .57; p < .01). Sarcomeres were shorter when measured by laser than microscopy. Either with low correlation coefficients, sarcomere measured by laser (r = .29; p < .05) presented higher correlation with sensorial tenderness than with microscopy (r = .22; p < .10). Results highlighted that SSF was faster and easier to run, while WBSF was more appropriate to classify samples by sensorial tenderness grades. Laser diffraction is more suitable to explain effects on tenderness; however, microscopy revealed results of sarcomere length that were more realistic, once laser can underestimate sarcomeres.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Sarcômeros / Sensação / Músculos Paraespinais / Carne Tipo de estudo: Prognostic_studies Limite: Animals / Humans Idioma: En Revista: J Texture Stud Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Sarcômeros / Sensação / Músculos Paraespinais / Carne Tipo de estudo: Prognostic_studies Limite: Animals / Humans Idioma: En Revista: J Texture Stud Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido