Study of the Warner-Bratzler Shear Force, Sensory Analysis and Sarcomere Length as Indicators of the Tenderness of Sun-Dried Beef
Abstract
:1. Introduction
2. Results and Discussion
2.1. The Chemical Composition of Sun-Dried Beef
2.2. Tenderness Study
Parameters 1 | Sample 1 | Sample 2 | Sample 3 |
---|---|---|---|
Moisture (g/100 g) | 74.28 ± 0.21 a | 71.14 ± 0.13 b | 70.52 ± 0.04 c |
Protein (g/100 g) | 21.86 ± 0.09 c | 23.73 ± 0.16 a | 22.64 ± 0.20 b |
Lipids (g/100 g) | 0.53 ± 0.02 a | 0.35 ± 0.12 a | 0.52 ± 0.10 a |
Ash (g/100 g) | 4.40 ± 0.09 c | 5.09 ± 0.13 a | 4.63 ± 0.05 b |
Sodium chloride (g/100 g) | 3.24 ± 0.12 b | 4.92 ± 0.12 a | 2.90 ± 0.06 c |
Aw (26.4 °C) | 0.97 ± 0.06 a | 0.94 ± 0.06 b | 0.96 ± 0.06 a, b |
pH | 6.01 ± 0.06 a | 5.92 ± 0.01 a | 5.87 ± 0.04 a |
Sarcomere length (µm) | 1.78 ± 0.10 b | 1.40 ± 0.10 c | 1.89 ± 0.17 a |
WBSF (Kgf) 2 | 4.48 ± 0.89 a | 4.79 ± 0.84 a | 2.70 ± 0.79 b |
QDA (average score) 2 | 3.8 b | 2.8 b | 6.7 a |
3. Experimental
3.1. Sun-Dried Beef Sampling
3.2. Physicochemical Analyses of the Sun-Dried Beef
3.3. Tenderness Study
3.4. Statistical Analyses
4. Conclusions
Acknowledgments
Conflicts of Interest
References
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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. https://doi.org/10.3390/molecules18089432
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(8):9432-9440. https://doi.org/10.3390/molecules18089432
Chicago/Turabian StyleIshihara, Yuri, Ricardo Moreira, Geany De Souza, Alanne Salviano, and Marta Madruga. 2013. "Study of the Warner-Bratzler Shear Force, Sensory Analysis and Sarcomere Length as Indicators of the Tenderness of Sun-Dried Beef" Molecules 18, no. 8: 9432-9440. https://doi.org/10.3390/molecules18089432