Shear force mapping: A tool for tenderness measurement

Technion - Israel Institute of Technology, H̱efa, Haifa, Israel
Journal of Muscle Foods (Impact Factor: 0.5). 05/2007; 13(1):1 - 12. DOI: 10.1111/j.1745-4573.2002.tb00316.x


ABSTRACTA shear mapping method (SMM) was developed and evaluated for examining objectively the effectiveness of tenderization processes for meat. One-centimeter square cross section samples were cut parallel to the muscle fiber orientation across the complete cross sectional area of cooked strip loin steaks. Each sample was assigned a coordinate reference grid code that identified (“mapped”) its location within the steak. Shear force measurements within steaks were evaluated using the SMM procedure before and after applying the hydrodynamic pressure (HDP) tenderization process. The less tender the region within a control steak, the more it was tenderized after applying HDP, and HDP tenderization resulted in improved uniformity of tenderness. The suggested SMM method has the potential to minimize variations in technique among scientists and institutions and provides a tool for screening and testing the efficiency of tenderization processes by evaluating a larger proportion.

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    ABSTRACT: Hydrodynamic pressure (HDP) technology, used to tenderize meat, has been previously conducted in both stationary steel hemisphere-shaped tanks (1060-L commercial and 54-L laboratory scale steel units) as well as in plastic explosive containers (PEC) fitted with a flat metal reflector plate. It was hypothesized that the bottom surface of the container may affect the magnitude of tenderness improvement during the HDP process. A steel reflector bowl was constructed to fit inside the PEC to mimic the shape of the bottom of the stationary steel vessel. Beef semitendinosus (ST) muscles treated with HDP (150-g binary explosive detonated inside a water-filled 98-L PEC) were more tender (P < 0.05) than controls (5.37 versus 5.74 kgf). ST response to HDP was highly variable (−8.6 to 24.5%). Although the improvement in ST tenderness was significant (P < 0.05), using the steel reflector bowl in the PEC was not an efficient method to tenderize ST muscles.
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    ABSTRACT: The i.m. tenderness variation was examined within four beef chuck muscles, the infraspinatus (IF), supraspinatus (SS), triceps brachii (TB), and serratus ventralis (SV). The IF, SS, TB, and SV muscles were cut into 2.5 cm thick steaks perpendicular to the long axis of the muscle. An identification tag was placed on each steak, consisting of a muscle identification number, steak number, and orientation of the steak. Steaks were vacuum-packaged and stored at -22 degrees C until subsequent analysis. Steaks were thawed at 1 degrees C and cooked on electric broilers to an internal temperature of 71 degrees C. One core was removed from each 2.5-cm x 2.5-cm section parallel to the muscle fiber and sheared once to determine Warner-Bratzler shear force (WBSF). The SS had an overall WBSF mean of 5.43 kg (SD = 2.20 kg) with no tenderness difference (P = 0.43) among steak locations. The IF had an overall WBSF mean of 3.16 kg (SD = 1.01 kg) with no tenderness difference (P = 0.51) among steak locations. The SV had a mean WBSF value of 4.37 kg (SD = 1.27 kg) with tenderness variation (P < 0.05) among steak locations; however, tenderness variations were not dispersed in a discernible pattern. The TB had a mean WBSF value of 4.12 kg (SD = 1.26 kg) with lower (P < 0.05) shear force in the middle region of the TB, and the distal and proximal ends were tougher (P < 0.05). Results of this study provided a reasonably detailed mapping of the tenderness regions within the IF, SS, TB, and SV muscles, and this information could be used to add value to the beef chuck by cutting and marketing consistently tender regions.
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