Comparison of three objective mechanical tests with trained sensory panel scores for measurement of beef tenderness

DW Ross, NR Lambe, RI Richardson, M Nath, EA Navajas, JJ Hyslop, N Prieto, C Craigie, R Roehe

    Research output: Contribution to journalArticle (Academic Journal)

    Abstract

    The objectives of this study were to test and compare three mechanical measures for beef tenderness against taste panel tenderness scores. Mechanical tests, namely MIRINZ compression test (MIRINZ), rapid Slice Shear Force test at 3 and 14 days post-slaughter (SSF3 and SSF14 respectively) and Volodkevich compression test (Volod) were applied to longissimus muscle steak slices of 150 animals slaughtered under a common protocol. Sensory assessments were conducted on samples that had been aged for 14 days. Correlation coefficients of taste panel tenderness score with SSF3 (-0.65) and MIRINZ (-0.64) were statistically significantly different from correlation of texture score with SSF14 (0.47). Among mechanical measures, correlation coefficients between MIRINZ and SSF3 (0.69); and between Volod and SSF at 14 days (0.52) were higher in magnitude. In conclusion, SSF3 or MIRINZ methods may be used as early predictors of tenderness score of aged beef.
    Translated title of the contributionComparison of three objective mechanical tests with trained sensory panel scores for measurement of beef tenderness
    Original languageEnglish
    Article numbersubmitted March 2011
    JournalMeat Science
    Publication statusUnpublished - 2012

    Bibliographical note

    Publisher: Elsevier

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