Identification of threshold levels for Warner-Bratzler shear force of beef value cuts

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dc.contributorSavell, Jeffrey W.
dc.creatorSitka, LeeAnn
dc.date.accessioned2010-01-15T00:14:04Z
dc.date.accessioned2010-01-16T02:19:11Z
dc.date.accessioned2017-04-07T19:56:51Z
dc.date.available2010-01-15T00:14:04Z
dc.date.available2010-01-16T02:19:11Z
dc.date.available2017-04-07T19:56:51Z
dc.date.created2007-08
dc.date.issued2009-06-02
dc.description.abstractThis study was conducted to determine threshold levels for Warner-Bratzler shear (WBS) force of the beef value cuts. USDA Choice and USDA Select M. biceps femoris, M. gluteus medius, M. infraspinatus, M. longissimus lumborum, M. rectus femoris, M. triceps brachii, and M. vastus lateralis steaks were evaluated for palatability characteristics and tenderness acceptability by a consumer panel (n = 205). Steaks also were evaluated by WBS analysis. The relationship between consumer tenderness-like ratings and WBS was investigated through regression analysis. Threshold WBS levels could not be determined due to the low correlation between consumer tenderness ratings and WBS. Within a muscle, percent tenderness acceptability was determined for each of the tenderness-like ratings. After analyzing the consumer ratings, tenderness acceptability, and WBS values, it was apparent that there may not be a single WBS threshold value suitable for all muscles. Research indicates that there may be muscle-specific WBS threshold levels; these values were not established from this research.
dc.identifier.urihttp://hdl.handle.net/1969.1/ETD-TAMU-1888
dc.language.isoen_US
dc.subjectThreshold
dc.subjectWarner-Bratzler Shear Force
dc.subjectBeef Value Cuts
dc.subjectConsumer
dc.titleIdentification of threshold levels for Warner-Bratzler shear force of beef value cuts
dc.typeBook
dc.typeThesis

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