Mechanical probes can predict tenderness of cooked beef longissimus using uncooked measurements1

The use of conventional laboratory-based methods to predict consumer acceptance of beef and sheep meat: A review

Meat scientists often use objective, laboratory-based methods to understand the sensorial properties of red meat. These approaches are advantageous because of their reproducibility, low cost, rapid generation of data and technical ease - comparative to large scale consumer sensory panels. To enhance the value of these methods, effort has been applied to identify specific limits or thresholds that correspond to a consumer's acceptance or satisfaction with the quality of a meat product. From the literature, we observe there to be inconsistencies in these thresholds. This could stem from disparate laboratory methods, consumer panel procedures and demographics, the approach to statistical analysis, sample type and representativeness, and more. This paper aimed to review consumer thresholds, proposed in the literature, to provide insight into their validity and transferability to other studies. Investigations were limited to red meat (beef and sheep meat) and to non-spectroscopic methods that have been used to predict consumer acceptance of colour, tenderness, juiciness, flavour and overall liking.

Study of the Warner-Bratzler shear force, sensory analysis and sarcomere length as indicators of the tenderness of sun-dried beef

Sun-dried beef is a frequently consumed and valued product in Brazil, however, there have been no scientific studies on its texture. To assess the tenderness of sun-dried beef, an instrumental analysis (Warner-Bratzler Shear Force; WBSF), a sensory analysis (Quantitative Descriptive Analysis; QDA) and the sarcomere length (SL) were used as indicators. Significant differences were observed among the sun-dried beef samples. Sample 3 (composed of sun-dried meat purchased at three fairs from Region 3 in the city of João Pessoa-PB) was considered the most tender by the assessors, with a score of 6.7, and its WBSF analysis revealed a maximum value of 2.70 kgf. Additionally, this sample exhibited the highest SL value (1.89 µm). Samples 1 and 2 (composed of sun-dried meat purchased at three fairs from Regions 1 and 2, respectively, in the city of João Pessoa) exhibited very similar tenderness values (WBSF and QDA) but differed in their SL values, which suggested that sample 2 was the least tender. In conclusion, these results demonstrate that the studied parameters are complementary and can be used as tenderness indicators for sun-dried beef. However, although the difference was beyond the detection limit of the assessors and the texturometer, the SL analysis appears to have been the most effective.

Meat quality assessment using biophysical methods related to meat structure

This paper overviews the biophysical methods developed to gain access to meat structure information. The meat industry needs reliable meat quality information throughout the production process in order to guarantee high-quality meat products for consumers. Fast and non-invasive sensors will shortly be deployed, based on the development of biophysical methods for assessing meat structure. Reliable meat quality information (tenderness, flavour, juiciness, colour) can be provided by a number of different meat structure assessment either by means of mechanical (i.e., Warner-Bratzler shear force), optical (colour measurements, fluorescence) electrical probing or using ultrasonic measurements, electromagnetic waves, NMR, NIR, and so on. These measurements are often used to construct meat structure images that are fusioned and then processed via multi-image analysis, which needs appropriate processing methods. Quality traits related to mechanical properties are often better assessed by methods that take into account the natural anisotropy of meat due to its relatively linear myofibrillar structure. Biophysical methods of assessment can either measure meat component properties directly, or calculate them indirectly by using obvious correlations between one or several biophysical measurements and meat component properties. Taking these calculations and modelling the main relevant biophysical properties involved can help to improve our understanding of meat properties and thus of eating quality.

A method for simultaneous fluorometry and rheology of connective tissue in bulk meat

A probe tipped with optical fibres was mounted on the load cell of a compression tester and pushed into well-aged beef rib roasts (Canada Grade AAA, n=6, 33±3.6days post-mortem). Fluorescence (F; excitation 365nm, emission >420nm) and reflectance (R; 365nm) were measured through single optical fibres. Diffuse R was measured using different fibres for illumination and detection, thus responding to tissue between the two fibres. Replication was by a matrix pattern of penetrations on single roasts. For example, in a typical roast, F was correlated with the force of penetration (mean r=0.86±0.06, n=20, all P<0.001). R was less (P<0.001) strongly correlated with penetration force (mean r=0.46±0.10, n=20, all P<0.001). F signals from connective tissue contained less peaks than R signals from both connective and adipose tissue (respectively, 2.75±0.43 versus 5.57±0.67peakscm(-1), P<0.001, n=20 pairs) and F peaks were wider than R peaks (respectively, 3.54±0.88 versus 1.38±0.19mm, P<0.001, n=20 pairs). For the spinales dorsi aponeurosis, the depth at which peak force was reached was strongly correlated with the depths at which both peak F and peak R were reached (r=0.98, P<0.001, n=20 for both). Diffuse R was only weakly correlated with penetration force (mean r=0.29±0.12 with only 5/10 correlations significant P<0.001). This new method showed the primary resistance to dorso-ventral penetrometry of well-aged beef rib roasts originated from connective tissue.