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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
01/08/1992 |
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Data da última atualização: |
27/04/2023 |
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Autoria: |
VOISEY, P. W.; LARMOND, E. |
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Título: |
The effect of deformation rate on the relationship between sensory and instrumental measurements of meat tenderness by the warner-bratzler method. |
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Ano de publicação: |
1977 |
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Fonte/Imprenta: |
Canadian Institute of Food Science and Technology Journal, v. 10, n. 4, p. 307-312, Oct. 1977. |
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DOI: |
https://doi.org/10.1016/S0315-5463(77)73552-7 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: Sensory and instrumental readings of beef tenderness were compared within a narrow range of texture using the longissimus dorsi muscles from roasts taken from 3 breeds at 3 carcass weights. The results indicated that under these conditions the Warner-Bratzler readings were not strongly related to sensory perceptions of tenderness and that deformation rates ranging from 2.5 to 155 cm/min did not affect the relationship. There was no advantage in using high deformation rates only the disadvantages introduced by the more complex recording apparatus required. Further research is needed to determine if these conditions prevail in a wide range of meat texture. Résumé: On a fait la comparaison entre l?analyse instrumentale et l?analyse sensonelle pour la tendreté du b?uf dans une marge étroite de texture à l?aide de muscles longissimus dorsi provenant de rôtis représentatifs de trois races et de trois tailles de carcasse. Les résultats ont démontré que dans ces conditions la corrélation entre les lectures au Warner-Bratzler et les perceptions sensorielles de tendreté est faible et n?est pas affectée par la vitesse de déformation dans la marge de 2.5 à 155 cm/min. Les vitesses de déformation élevées n?ont donné aucun avantage et ont introduit les inconvénients de nécessiter un appareil enregistreur plus complexe. II y a heu de fane des recherches additionnelles pour déterminer si ces conditions prévalent sur une grande marge de texture de viande. |
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Thesagro: |
Carcaça. |
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Thesaurus Nal: |
Beef carcasses; Beef cattle. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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Marc: |
null
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Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
