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SHEAR FORCE MEASUREMENTS ON COOKED MEAT FROM SHEEP OF VARIOUS AGES
Author(s) -
BOUTON P.E.,
HARRIS P.V.,
RATCLIFF D.,
ROBERTS D.W.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02486.x
Subject(s) - tenderness , myofibril , shear force , chemistry , zoology , age groups , connective tissue , anatomy , food science , biology , materials science , biochemistry , composite material , demography , genetics , sociology
Force‐deformation curves have been obtained, using a Warner‐Bratzler shear device, for meat, from sheep of various age groups ranging from 2–3 months to 6–8 yr, cooked at 60 or 80°C. The sheep carcasses were pelvic hung, within 1 hr of slaughter, to avoid possible prerigor shortening of the selected muscles. The initial yield force values appeared to reflect changes in the myofibrillar structure since they were increased by cooking at 80°C and were little affected by animal age. On the other hand the difference between the peak and initial yield force values were more indicative of connective tissue changes since they significantly increased with animal age and decreased with cooking at 80°C. Peak shear force values tended to increase with animal age thus indicating that, when prerigor shortening effects were avoided, tenderness decreased with age.