Effect of Beef Pre-Cooking Status (Frozen V. Thawed) and Sample Weight on Shear Force Evaluation
| العنوان: | Effect of Beef Pre-Cooking Status (Frozen V. Thawed) and Sample Weight on Shear Force Evaluation |
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| المؤلفون: | Benjamin W.B. Holman, Remy van de Ven, Cassius E.O. Coombs, David L. Hopkins |
| المصدر: | Food Analytical Methods. 10:3235-3238 |
| بيانات النشر: | Springer Science and Business Media LLC, 2017. |
| سنة النشر: | 2017 |
| مصطلحات موضوعية: | Reproducibility, Sample Weight, Chemistry, Sous vide, Shear force, 0402 animal and dairy science, food and beverages, 04 agricultural and veterinary sciences, 040401 food science, 040201 dairy & animal science, Applied Microbiology and Biotechnology, Analytical Chemistry, Tenderness, Musculus longissimus, 0404 agricultural biotechnology, Animal science, medicine, medicine.symptom, Safety, Risk, Reliability and Quality, Safety Research, Food Science |
| الوصف: | Shear force (SF) is a routine measure used in meat research to define tenderness, but the procedures are not standard. As a result, many studies have failed to include SF block weight and status (frozen or thawed) prior to cooking in their methods sections—potentially due to the unknown extent to which they contribute to SF and cooking loss (CL) variation. Consequently, we investigated the effects of SF block status (frozen or thawed) and weight prior to cooking (pre-cook wt) on SF and CL determination of beef. A split-plot experimental design was applied to 80 SF blocks removed from several beef Musculus longissimus lumborum to represent a range of weights (33.8–120.5 g) balanced by status. These were then cooked using a water bath, and assessed for SF and CL. It was found that pre-cook wt acted as a source of variation for SF and CL measurement (P |
| تدمد: | 1936-976X 1936-9751 |
| الوصول الحر: | https://explore.openaire.eu/search/publication?articleId=doi_________::f4d9e55cb3c958c7395ce7626f887a34Test https://doi.org/10.1007/s12161-017-0895-1Test |
| حقوق: | CLOSED |
| رقم الانضمام: | edsair.doi...........f4d9e55cb3c958c7395ce7626f887a34 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 1936976X 19369751 |
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