Consumer responses for tenderness and overall impression can be predicted by visible and near-infrared spectroscopy, Meullenet–Owens razor shear, and Warner–Bratzler shear force
Beef ribeye rolls ( n = 40) from Select, low Choice, top (upper 2/3) Choice, and Prime quality grade carcasses were used to determine the relationship of visible and near-infrared spectroscopy (VNIR) reflectance, Warner–Bratzler shear force (WBSF), and Meullenet–Owens razor shear (MORS) with consume...
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| Veröffentlicht in: | Meat science 2010-07, Vol.85 (3), p.487-492 |
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| creator | Yancey, J.W.S. Apple, J.K. Meullenet, J.-F. Sawyer, J.T. |
| description | Beef ribeye rolls (
n
=
40) from Select, low Choice, top (upper 2/3) Choice, and Prime quality grade carcasses were used to determine the relationship of visible and near-infrared spectroscopy (VNIR) reflectance, Warner–Bratzler shear force (WBSF), and Meullenet–Owens razor shear (MORS) with consumer responses for tenderness and overall impression. Steaks (2.54
cm) were cut and assigned to either 14 or 28
d aging (
n
=
4/aging period). Reflectance in the VNIR spectrum was measured 1
d from the box-date no less than 30
min after cutting, and prior to aging. The steak used for VNIR measurement was designated for WBSF and MORS measurement, whereas three adjacent steaks were cooked for evaluation by a consumer panel (
n
=
240 members). Steaks from the Select-grade ribeye rolls had the greatest (
P
=
0.06) WBSF values and lower (
P
<
0.05) overall impression scores than those from top Choice and Prime quality grades. Consumer panelists evaluated steaks aged 28
d as more tender (
P
<
0.05) than those aged 14
d. The relationship of mechanical tenderness measurements were higher with consumer panel responses for tenderness than with overall impression, and those relationships were stronger for the Select grade than for quality grades with higher degrees of marbling. The 2nd derivatives of VNIR measurements were more successful at predicting consumer panel responses of tenderness and overall impression than WBSF and MORS; thus, VNIR methodology was less invasive and more predictive than other, more traditional tenderness measurements. |
| doi_str_mv | 10.1016/j.meatsci.2010.02.020 |
| format | Article |
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n
=
40) from Select, low Choice, top (upper 2/3) Choice, and Prime quality grade carcasses were used to determine the relationship of visible and near-infrared spectroscopy (VNIR) reflectance, Warner–Bratzler shear force (WBSF), and Meullenet–Owens razor shear (MORS) with consumer responses for tenderness and overall impression. Steaks (2.54
cm) were cut and assigned to either 14 or 28
d aging (
n
=
4/aging period). Reflectance in the VNIR spectrum was measured 1
d from the box-date no less than 30
min after cutting, and prior to aging. The steak used for VNIR measurement was designated for WBSF and MORS measurement, whereas three adjacent steaks were cooked for evaluation by a consumer panel (
n
=
240 members). Steaks from the Select-grade ribeye rolls had the greatest (
P
=
0.06) WBSF values and lower (
P
<
0.05) overall impression scores than those from top Choice and Prime quality grades. Consumer panelists evaluated steaks aged 28
d as more tender (
P
<
0.05) than those aged 14
d. The relationship of mechanical tenderness measurements were higher with consumer panel responses for tenderness than with overall impression, and those relationships were stronger for the Select grade than for quality grades with higher degrees of marbling. The 2nd derivatives of VNIR measurements were more successful at predicting consumer panel responses of tenderness and overall impression than WBSF and MORS; thus, VNIR methodology was less invasive and more predictive than other, more traditional tenderness measurements.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2010.02.020</identifier><identifier>PMID: 20416819</identifier><identifier>CODEN: MESCDN</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Animals ; Beef ; beef quality ; Biological and medical sciences ; Cadaver ; Cattle ; Consumer Behavior ; consumer preferences ; consumers ; Cooking ; Dietary Fats ; Food industries ; Food Technology ; Fundamental and applied biological sciences. Psychology ; Humans ; image analysis ; Light ; marbling ; Meat - classification ; Meat - standards ; meat aging ; Meat and meat product industries ; meat tenderness ; Muscle, Skeletal ; near-infrared reflectance spectroscopy ; Near-infrared spectroscopy ; prediction ; sensory evaluation ; Shear force ; shear strength ; Spectroscopy, Near-Infrared - methods ; steaks ; Stress, Mechanical ; Tenderness</subject><ispartof>Meat science, 2010-07, Vol.85 (3), p.487-492</ispartof><rights>2010 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><rights>Copyright 2010 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c418t-21ff04c2e7e49314597a1d516cac0c6e9902ebe01ab510cd65037a73dcb878573</citedby><cites>FETCH-LOGICAL-c418t-21ff04c2e7e49314597a1d516cac0c6e9902ebe01ab510cd65037a73dcb878573</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.meatsci.2010.02.020$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>315,782,786,3554,27933,27934,46004</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22781654$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/20416819$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Yancey, J.W.S.</creatorcontrib><creatorcontrib>Apple, J.K.</creatorcontrib><creatorcontrib>Meullenet, J.-F.</creatorcontrib><creatorcontrib>Sawyer, J.T.</creatorcontrib><title>Consumer responses for tenderness and overall impression can be predicted by visible and near-infrared spectroscopy, Meullenet–Owens razor shear, and Warner–Bratzler shear force</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>Beef ribeye rolls (
n
=
40) from Select, low Choice, top (upper 2/3) Choice, and Prime quality grade carcasses were used to determine the relationship of visible and near-infrared spectroscopy (VNIR) reflectance, Warner–Bratzler shear force (WBSF), and Meullenet–Owens razor shear (MORS) with consumer responses for tenderness and overall impression. Steaks (2.54
cm) were cut and assigned to either 14 or 28
d aging (
n
=
4/aging period). Reflectance in the VNIR spectrum was measured 1
d from the box-date no less than 30
min after cutting, and prior to aging. The steak used for VNIR measurement was designated for WBSF and MORS measurement, whereas three adjacent steaks were cooked for evaluation by a consumer panel (
n
=
240 members). Steaks from the Select-grade ribeye rolls had the greatest (
P
=
0.06) WBSF values and lower (
P
<
0.05) overall impression scores than those from top Choice and Prime quality grades. Consumer panelists evaluated steaks aged 28
d as more tender (
P
<
0.05) than those aged 14
d. The relationship of mechanical tenderness measurements were higher with consumer panel responses for tenderness than with overall impression, and those relationships were stronger for the Select grade than for quality grades with higher degrees of marbling. The 2nd derivatives of VNIR measurements were more successful at predicting consumer panel responses of tenderness and overall impression than WBSF and MORS; thus, VNIR methodology was less invasive and more predictive than other, more traditional tenderness measurements.</description><subject>Animals</subject><subject>Beef</subject><subject>beef quality</subject><subject>Biological and medical sciences</subject><subject>Cadaver</subject><subject>Cattle</subject><subject>Consumer Behavior</subject><subject>consumer preferences</subject><subject>consumers</subject><subject>Cooking</subject><subject>Dietary Fats</subject><subject>Food industries</subject><subject>Food Technology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Humans</subject><subject>image analysis</subject><subject>Light</subject><subject>marbling</subject><subject>Meat - classification</subject><subject>Meat - standards</subject><subject>meat aging</subject><subject>Meat and meat product industries</subject><subject>meat tenderness</subject><subject>Muscle, Skeletal</subject><subject>near-infrared reflectance spectroscopy</subject><subject>Near-infrared spectroscopy</subject><subject>prediction</subject><subject>sensory evaluation</subject><subject>Shear force</subject><subject>shear strength</subject><subject>Spectroscopy, Near-Infrared - methods</subject><subject>steaks</subject><subject>Stress, Mechanical</subject><subject>Tenderness</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkUuO1DAQhiMEYnoGjgB4g2YzacpxnisELV7SoFnAiKXlOBVwK3GCK2nUs-IOnIULcRKqpwMskUryo77fVa4_ih5JWEuQ-bPtukczkXXrBPgOEg64E61kWag4laq8G61AQRXLIoWT6JRoCwBSJeX96CSBVOalrFbRz83gae4xiIA08h5JtEMQE_oGg0ciYXwjhh0G03XC9SNz5AYvrPGiRsHnxtkJG1Hvxc6Rqzu8lXg0IXa-DYYJQSPaKQxkh3F_Id7j3HXocfr1_cfVN_QkgrnhqvSFRRe38k-GqwfOvwxmuulwSR6as_gguteajvDhsp5F169ffdy8jS-v3rzbvLiMbSrLKU5k20JqEywwrZRMs6owsslkbo0Fm2NVQYI1gjR1JsE2eQaqMIVqbF0WZVaos-j8-O4Yhq8z0qR7Rxa7zngcZtKFUlWWlXnCZHYkLX-SArZ6DK43Ya8l6INheqsXw_TBMA0JB7Du8VJhrnts_qr-OMTA0wUwZE3H4_TW0T8uKUqZZylzT45cawZtPgdmrj9wJQWyTIF_ysTzI4E8sZ3DoLkZ9Jb9C2yObgb3n2Z_A9Vxxfc</recordid><startdate>20100701</startdate><enddate>20100701</enddate><creator>Yancey, J.W.S.</creator><creator>Apple, J.K.</creator><creator>Meullenet, J.-F.</creator><creator>Sawyer, J.T.</creator><general>Elsevier Ltd</general><general>[Amsterdam]: Elsevier Science</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20100701</creationdate><title>Consumer responses for tenderness and overall impression can be predicted by visible and near-infrared spectroscopy, Meullenet–Owens razor shear, and Warner–Bratzler shear force</title><author>Yancey, J.W.S. ; Apple, J.K. ; Meullenet, J.-F. ; Sawyer, J.T.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c418t-21ff04c2e7e49314597a1d516cac0c6e9902ebe01ab510cd65037a73dcb878573</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Animals</topic><topic>Beef</topic><topic>beef quality</topic><topic>Biological and medical sciences</topic><topic>Cadaver</topic><topic>Cattle</topic><topic>Consumer Behavior</topic><topic>consumer preferences</topic><topic>consumers</topic><topic>Cooking</topic><topic>Dietary Fats</topic><topic>Food industries</topic><topic>Food Technology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Humans</topic><topic>image analysis</topic><topic>Light</topic><topic>marbling</topic><topic>Meat - classification</topic><topic>Meat - standards</topic><topic>meat aging</topic><topic>Meat and meat product industries</topic><topic>meat tenderness</topic><topic>Muscle, Skeletal</topic><topic>near-infrared reflectance spectroscopy</topic><topic>Near-infrared spectroscopy</topic><topic>prediction</topic><topic>sensory evaluation</topic><topic>Shear force</topic><topic>shear strength</topic><topic>Spectroscopy, Near-Infrared - methods</topic><topic>steaks</topic><topic>Stress, Mechanical</topic><topic>Tenderness</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yancey, J.W.S.</creatorcontrib><creatorcontrib>Apple, J.K.</creatorcontrib><creatorcontrib>Meullenet, J.-F.</creatorcontrib><creatorcontrib>Sawyer, J.T.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yancey, J.W.S.</au><au>Apple, J.K.</au><au>Meullenet, J.-F.</au><au>Sawyer, J.T.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Consumer responses for tenderness and overall impression can be predicted by visible and near-infrared spectroscopy, Meullenet–Owens razor shear, and Warner–Bratzler shear force</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2010-07-01</date><risdate>2010</risdate><volume>85</volume><issue>3</issue><spage>487</spage><epage>492</epage><pages>487-492</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>Beef ribeye rolls (
n
=
40) from Select, low Choice, top (upper 2/3) Choice, and Prime quality grade carcasses were used to determine the relationship of visible and near-infrared spectroscopy (VNIR) reflectance, Warner–Bratzler shear force (WBSF), and Meullenet–Owens razor shear (MORS) with consumer responses for tenderness and overall impression. Steaks (2.54
cm) were cut and assigned to either 14 or 28
d aging (
n
=
4/aging period). Reflectance in the VNIR spectrum was measured 1
d from the box-date no less than 30
min after cutting, and prior to aging. The steak used for VNIR measurement was designated for WBSF and MORS measurement, whereas three adjacent steaks were cooked for evaluation by a consumer panel (
n
=
240 members). Steaks from the Select-grade ribeye rolls had the greatest (
P
=
0.06) WBSF values and lower (
P
<
0.05) overall impression scores than those from top Choice and Prime quality grades. Consumer panelists evaluated steaks aged 28
d as more tender (
P
<
0.05) than those aged 14
d. The relationship of mechanical tenderness measurements were higher with consumer panel responses for tenderness than with overall impression, and those relationships were stronger for the Select grade than for quality grades with higher degrees of marbling. The 2nd derivatives of VNIR measurements were more successful at predicting consumer panel responses of tenderness and overall impression than WBSF and MORS; thus, VNIR methodology was less invasive and more predictive than other, more traditional tenderness measurements.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>20416819</pmid><doi>10.1016/j.meatsci.2010.02.020</doi><tpages>6</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0309-1740 |
| ispartof | Meat science, 2010-07, Vol.85 (3), p.487-492 |
| issn | 0309-1740 1873-4138 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_733955862 |
| source | MEDLINE; Access via ScienceDirect (Elsevier) |
| subjects | Animals Beef beef quality Biological and medical sciences Cadaver Cattle Consumer Behavior consumer preferences consumers Cooking Dietary Fats Food industries Food Technology Fundamental and applied biological sciences. Psychology Humans image analysis Light marbling Meat - classification Meat - standards meat aging Meat and meat product industries meat tenderness Muscle, Skeletal near-infrared reflectance spectroscopy Near-infrared spectroscopy prediction sensory evaluation Shear force shear strength Spectroscopy, Near-Infrared - methods steaks Stress, Mechanical Tenderness |
| title | Consumer responses for tenderness and overall impression can be predicted by visible and near-infrared spectroscopy, Meullenet–Owens razor shear, and Warner–Bratzler shear force |
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