The aim of this study was to compare the modified WBsf and TPA methods on beef during ageing and to assess correlations. At 2 and 10 days post mortem two steaks were taken from LTL muscle of 20 Piemontese bulls. Raw meat strips were sheared perpendicular to the fiber direction with a WBsf device or compressed perpendicular to the fiber axis with a square compression probe at 20% and 80% of sample thickness. Data were analysed by the GLM procedure and Factor analysis. The lower IY and the higher difference PF-IY at d10 in comparison with d2 certify the tenderizing effect of ageing on myofibrillar tissue. No significant differences for PF were found, because the measurements were taken on raw meat. A significantly lower force was detected at d10 for hardness at 20%, which reflects the tenderizing effect of the proteolytic enzymes on the myofibers. On the contrary, as ageing does not influence the mechanical resistance of connective tissue, no significant differences were detected for hardness at 80%. Both methods are suitable to evaluate meat texture, but the poor correlations between the WBsf and TPA parameters indicate that these tests are complementary and measure different aspects of meat texture.
Texture of double muscled Piemontese beef measured by two instrumental methods
BRUGIAPAGLIA, Alberto;DESTEFANIS, Gianluigi;RENNA, Manuela
2015-01-01
Abstract
The aim of this study was to compare the modified WBsf and TPA methods on beef during ageing and to assess correlations. At 2 and 10 days post mortem two steaks were taken from LTL muscle of 20 Piemontese bulls. Raw meat strips were sheared perpendicular to the fiber direction with a WBsf device or compressed perpendicular to the fiber axis with a square compression probe at 20% and 80% of sample thickness. Data were analysed by the GLM procedure and Factor analysis. The lower IY and the higher difference PF-IY at d10 in comparison with d2 certify the tenderizing effect of ageing on myofibrillar tissue. No significant differences for PF were found, because the measurements were taken on raw meat. A significantly lower force was detected at d10 for hardness at 20%, which reflects the tenderizing effect of the proteolytic enzymes on the myofibers. On the contrary, as ageing does not influence the mechanical resistance of connective tissue, no significant differences were detected for hardness at 80%. Both methods are suitable to evaluate meat texture, but the poor correlations between the WBsf and TPA parameters indicate that these tests are complementary and measure different aspects of meat texture.File | Dimensione | Formato | |
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