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 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; in revised form: 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

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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.

AMA 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(8):9432-9440.

Chicago/Turabian Style

Ishihara, Yuri; Moreira, Ricardo; de Souza, Geany; Salviano, Alanne; Madruga, Marta. 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.

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