Next Article in Journal
Electronic Structure and Mesoscopic Simulations of Nonylphenol Ethoxylate Surfactants. A Combined DFT and DPD Study
Previous Article in Journal
Synthesis of New Acadesine (AICA-riboside) Analogues Having Acyclic d-Ribityl or 4-Hydroxybutyl Chains in Place of the Ribose
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
View Full-Text   |   Download PDF [514 KB, uploaded 18 June 2014]   |   Browse Figure
SciFeed

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 (CC BY 3.0).

Share & Cite This Article

Further Mendeley | CiteULike
Export to BibTeX |
EndNote |
RIS
MDPI and ACS Style

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.

View more citation formats

Related Articles

Article Metrics

For more information on the journal, click here

Comments

[Return to top]
Molecules EISSN 1420-3049 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert