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Molecules 2013, 18(8), 9432-9440; doi:10.3390/molecules18089432
Article

Study of the Warner-Bratzler Shear Force, Sensory Analysis and Sarcomere Length as Indicators of the Tenderness of Sun-Dried Beef

1,* , 1
,
2
,
1
 and
1
1 Post-Graduate Program in Food Science and Technology, Technology Centre, Federal University of Paraiba (Universidade Federal da Paraíba—UFPB), University City, João Pessoa-PB, CEP 58051-900, Brazil 2 Graduate Course in Food Engineering, Technology Centre, Federal University of Paraiba (Universidade Federal da Paraíba—UFPB), University City, João Pessoa-PB, CEP 58051-900, Brazil
* Author to whom correspondence should be addressed.
Received: 9 June 2013 / Revised: 12 July 2013 / Accepted: 16 July 2013 / Published: 7 August 2013
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Abstract

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.
Keywords: sun-dried beef; tenderness; sensory; shear force; sarcomere sun-dried beef; tenderness; sensory; shear force; sarcomere
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Ishihara, Y.; Moreira, R.; de Souza, G.; Salviano, A.; Madruga, M. Study of the Warner-Bratzler Shear Force, Sensory Analysis and Sarcomere Length as Indicators of the Tenderness of Sun-Dried Beef. Molecules 2013, 18, 9432-9440.

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