Warner–Bratzler shear evaluations of 40 bovine muscles
Forty muscles from each of 20 beef carcass sides were used to perform Warner–Bratzler shear (WBS) force determinations for within and among muscle effects. The M. triceps brachii differed ( P
Gespeichert in:
| Veröffentlicht in: | Meat science 2003-08, Vol.64 (4), p.507-512 |
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| creator | Belew, J.B. Brooks, J.C. McKenna, D.R. Savell, J.W. |
| description | Forty muscles from each of 20 beef carcass sides were used to perform Warner–Bratzler shear (WBS) force determinations for within and among muscle effects. The
M. triceps brachii differed (
P |
| doi_str_mv | 10.1016/S0309-1740(02)00242-5 |
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| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_902810423</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0309174002002425</els_id><sourcerecordid>902810423</sourcerecordid><originalsourceid>FETCH-LOGICAL-c510t-c8253d39e7ddf54e8f5a9e93a35ce769f39f7ae18e5f9df19474195e2df732c43</originalsourceid><addsrcrecordid>eNqFkMsuBEEUhitCGMMjkN4IFs2p23TVShC3RGKBWFZqqk9FSU83Vd2TsPIO3tCTaDODpZzF2Xz_f04-QrYoHFCgo8Nb4KBzWgjYA7YPwATL5RIZUFXwXFCulsngF1kj6yk9AQDlTK2SNcZgxCkXA6IebKwxfr5_nETbvlUYs_SINmY4tVVn29DUKWt8JiAbN9NQYzbpkqswbZAVb6uEm4s9JPfnZ3enl_n1zcXV6fF17iSFNneKSV5yjUVZeilQeWk1am65dFiMtOfaFxapQul16akWhaBaIit9wZkTfEh2573PsXnpMLVmEpLDqrI1Nl0yGpiiIBjvSTknXWxSiujNcwwTG18NBfPtzMycmW8hBpiZOTOyz20vLnTjCZa_qR9JPbCzAGxytvLR1i6kv3Yx6gdUzx3NOex9TANGk1zA2mEZIrrWlE3455UvVH6IGQ</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>902810423</pqid></control><display><type>article</type><title>Warner–Bratzler shear evaluations of 40 bovine muscles</title><source>ScienceDirect Journals (5 years ago - present)</source><creator>Belew, J.B. ; Brooks, J.C. ; McKenna, D.R. ; Savell, J.W.</creator><creatorcontrib>Belew, J.B. ; Brooks, J.C. ; McKenna, D.R. ; Savell, J.W.</creatorcontrib><description><![CDATA[Forty muscles from each of 20 beef carcass sides were used to perform Warner–Bratzler shear (WBS) force determinations for within and among muscle effects. The
M. triceps brachii differed (
P <0.05) in WBS values between the
caput longum and
caput laterale, and the
M. gluteobiceps differed (
P <0.05) in WBS values between the vertebral, cranial, and caudal portions. The
M. trapezius did not differ between the
pars cervicalis and
pars thoracica. Larger muscles were evaluated for location effects within muscles. The
M. pectoralis profundus,
M. infraspinatus,
M. triceps brachii (
caput longum),
psoas major, and
M. semimembranosus all had significant location effects. Muscles were allocated into “very tender,” “tender,” “intermediate” or “tough” categories. Those muscles considered “very tender” (WBS <3.2 kg) were the diaphragm (outside skirt or wing of diaphragm),
M. spinalis,
M. infraspinatus,
M. iliacus,
M. psoas major,
M. serratus ventralis,
M. biceps brachii,
M. obliquus internus abdominis, and
M. vastus medius. Muscles considered “tender” (3.2 kg <WBS <3.9 kg) were the
M. tensor fasciae latae,
M. pectorales superficiales,
M. teres major,
M. longissimus lumborum,
M. biventer cervicis,
M. longissimus thoracis,
M. splenius,
M. subscapularis,
M. rectus femoris,
M. gluteus medius,
M. gracilis,
M. complexus,
M. rectus abdominis,
M. rhomboideus, and
M. triceps brachii. Muscles classified as “intermediate” (3.9 kg <WBS <4.6 kg) were the
M. gastrocnemius,
M. supraspinatus,
M. gluteobiceps,
M. obliquus externus abdominis,
M. semitendinosus,
M. adductor,
M. vastus lateralis,
M. deltoideus,
M. latissimus dorsi,
M. transversus abdominis, and
M. semimembranosus. Muscles classed as “tough” (WBS > 4.6 kg) were the
M. extensor carpi radialis,
M. trapezius,
M. brachialis,
M. pectoralis profundus, and
M. flexor digitorum superficialis (hind limb). The diaphragm muscle was the most tender (WBS=2.03 kg), and the
M. flexor digitorum superficialis was the toughest (WBS=7.74 kg). Tenderness, as measured by WBS, varied among and within bovine muscles, and knowledge of this variation allows for more appropriate use for specific purposes in the marketplace.]]></description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/S0309-1740(02)00242-5</identifier><identifier>PMID: 22063134</identifier><identifier>CODEN: MESCDN</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Beef ; Biological and medical sciences ; Food industries ; Fundamental and applied biological sciences. Psychology ; General aspects ; Meat and meat product industries ; Methods of analysis, processing and quality control, regulation, standards ; Muscles ; Tenderness</subject><ispartof>Meat science, 2003-08, Vol.64 (4), p.507-512</ispartof><rights>2003 Elsevier Science Ltd</rights><rights>2003 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c510t-c8253d39e7ddf54e8f5a9e93a35ce769f39f7ae18e5f9df19474195e2df732c43</citedby><cites>FETCH-LOGICAL-c510t-c8253d39e7ddf54e8f5a9e93a35ce769f39f7ae18e5f9df19474195e2df732c43</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/S0309-1740(02)00242-5$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3548,27923,27924,45994</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=14646408$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22063134$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Belew, J.B.</creatorcontrib><creatorcontrib>Brooks, J.C.</creatorcontrib><creatorcontrib>McKenna, D.R.</creatorcontrib><creatorcontrib>Savell, J.W.</creatorcontrib><title>Warner–Bratzler shear evaluations of 40 bovine muscles</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description><![CDATA[Forty muscles from each of 20 beef carcass sides were used to perform Warner–Bratzler shear (WBS) force determinations for within and among muscle effects. The
M. triceps brachii differed (
P <0.05) in WBS values between the
caput longum and
caput laterale, and the
M. gluteobiceps differed (
P <0.05) in WBS values between the vertebral, cranial, and caudal portions. The
M. trapezius did not differ between the
pars cervicalis and
pars thoracica. Larger muscles were evaluated for location effects within muscles. The
M. pectoralis profundus,
M. infraspinatus,
M. triceps brachii (
caput longum),
psoas major, and
M. semimembranosus all had significant location effects. Muscles were allocated into “very tender,” “tender,” “intermediate” or “tough” categories. Those muscles considered “very tender” (WBS <3.2 kg) were the diaphragm (outside skirt or wing of diaphragm),
M. spinalis,
M. infraspinatus,
M. iliacus,
M. psoas major,
M. serratus ventralis,
M. biceps brachii,
M. obliquus internus abdominis, and
M. vastus medius. Muscles considered “tender” (3.2 kg <WBS <3.9 kg) were the
M. tensor fasciae latae,
M. pectorales superficiales,
M. teres major,
M. longissimus lumborum,
M. biventer cervicis,
M. longissimus thoracis,
M. splenius,
M. subscapularis,
M. rectus femoris,
M. gluteus medius,
M. gracilis,
M. complexus,
M. rectus abdominis,
M. rhomboideus, and
M. triceps brachii. Muscles classified as “intermediate” (3.9 kg <WBS <4.6 kg) were the
M. gastrocnemius,
M. supraspinatus,
M. gluteobiceps,
M. obliquus externus abdominis,
M. semitendinosus,
M. adductor,
M. vastus lateralis,
M. deltoideus,
M. latissimus dorsi,
M. transversus abdominis, and
M. semimembranosus. Muscles classed as “tough” (WBS > 4.6 kg) were the
M. extensor carpi radialis,
M. trapezius,
M. brachialis,
M. pectoralis profundus, and
M. flexor digitorum superficialis (hind limb). The diaphragm muscle was the most tender (WBS=2.03 kg), and the
M. flexor digitorum superficialis was the toughest (WBS=7.74 kg). Tenderness, as measured by WBS, varied among and within bovine muscles, and knowledge of this variation allows for more appropriate use for specific purposes in the marketplace.]]></description><subject>Beef</subject><subject>Biological and medical sciences</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Meat and meat product industries</subject><subject>Methods of analysis, processing and quality control, regulation, standards</subject><subject>Muscles</subject><subject>Tenderness</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><recordid>eNqFkMsuBEEUhitCGMMjkN4IFs2p23TVShC3RGKBWFZqqk9FSU83Vd2TsPIO3tCTaDODpZzF2Xz_f04-QrYoHFCgo8Nb4KBzWgjYA7YPwATL5RIZUFXwXFCulsngF1kj6yk9AQDlTK2SNcZgxCkXA6IebKwxfr5_nETbvlUYs_SINmY4tVVn29DUKWt8JiAbN9NQYzbpkqswbZAVb6uEm4s9JPfnZ3enl_n1zcXV6fF17iSFNneKSV5yjUVZeilQeWk1am65dFiMtOfaFxapQul16akWhaBaIit9wZkTfEh2573PsXnpMLVmEpLDqrI1Nl0yGpiiIBjvSTknXWxSiujNcwwTG18NBfPtzMycmW8hBpiZOTOyz20vLnTjCZa_qR9JPbCzAGxytvLR1i6kv3Yx6gdUzx3NOex9TANGk1zA2mEZIrrWlE3455UvVH6IGQ</recordid><startdate>20030801</startdate><enddate>20030801</enddate><creator>Belew, J.B.</creator><creator>Brooks, J.C.</creator><creator>McKenna, D.R.</creator><creator>Savell, J.W.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20030801</creationdate><title>Warner–Bratzler shear evaluations of 40 bovine muscles</title><author>Belew, J.B. ; Brooks, J.C. ; McKenna, D.R. ; Savell, J.W.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c510t-c8253d39e7ddf54e8f5a9e93a35ce769f39f7ae18e5f9df19474195e2df732c43</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>Beef</topic><topic>Biological and medical sciences</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Meat and meat product industries</topic><topic>Methods of analysis, processing and quality control, regulation, standards</topic><topic>Muscles</topic><topic>Tenderness</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Belew, J.B.</creatorcontrib><creatorcontrib>Brooks, J.C.</creatorcontrib><creatorcontrib>McKenna, D.R.</creatorcontrib><creatorcontrib>Savell, J.W.</creatorcontrib><collection>Pascal-Francis</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>Belew, J.B.</au><au>Brooks, J.C.</au><au>McKenna, D.R.</au><au>Savell, J.W.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Warner–Bratzler shear evaluations of 40 bovine muscles</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2003-08-01</date><risdate>2003</risdate><volume>64</volume><issue>4</issue><spage>507</spage><epage>512</epage><pages>507-512</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract><![CDATA[Forty muscles from each of 20 beef carcass sides were used to perform Warner–Bratzler shear (WBS) force determinations for within and among muscle effects. The
M. triceps brachii differed (
P <0.05) in WBS values between the
caput longum and
caput laterale, and the
M. gluteobiceps differed (
P <0.05) in WBS values between the vertebral, cranial, and caudal portions. The
M. trapezius did not differ between the
pars cervicalis and
pars thoracica. Larger muscles were evaluated for location effects within muscles. The
M. pectoralis profundus,
M. infraspinatus,
M. triceps brachii (
caput longum),
psoas major, and
M. semimembranosus all had significant location effects. Muscles were allocated into “very tender,” “tender,” “intermediate” or “tough” categories. Those muscles considered “very tender” (WBS <3.2 kg) were the diaphragm (outside skirt or wing of diaphragm),
M. spinalis,
M. infraspinatus,
M. iliacus,
M. psoas major,
M. serratus ventralis,
M. biceps brachii,
M. obliquus internus abdominis, and
M. vastus medius. Muscles considered “tender” (3.2 kg <WBS <3.9 kg) were the
M. tensor fasciae latae,
M. pectorales superficiales,
M. teres major,
M. longissimus lumborum,
M. biventer cervicis,
M. longissimus thoracis,
M. splenius,
M. subscapularis,
M. rectus femoris,
M. gluteus medius,
M. gracilis,
M. complexus,
M. rectus abdominis,
M. rhomboideus, and
M. triceps brachii. Muscles classified as “intermediate” (3.9 kg <WBS <4.6 kg) were the
M. gastrocnemius,
M. supraspinatus,
M. gluteobiceps,
M. obliquus externus abdominis,
M. semitendinosus,
M. adductor,
M. vastus lateralis,
M. deltoideus,
M. latissimus dorsi,
M. transversus abdominis, and
M. semimembranosus. Muscles classed as “tough” (WBS > 4.6 kg) were the
M. extensor carpi radialis,
M. trapezius,
M. brachialis,
M. pectoralis profundus, and
M. flexor digitorum superficialis (hind limb). The diaphragm muscle was the most tender (WBS=2.03 kg), and the
M. flexor digitorum superficialis was the toughest (WBS=7.74 kg). Tenderness, as measured by WBS, varied among and within bovine muscles, and knowledge of this variation allows for more appropriate use for specific purposes in the marketplace.]]></abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><pmid>22063134</pmid><doi>10.1016/S0309-1740(02)00242-5</doi><tpages>6</tpages></addata></record> |
| fulltext | fulltext |
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| ispartof | Meat science, 2003-08, Vol.64 (4), p.507-512 |
| issn | 0309-1740 1873-4138 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_902810423 |
| source | ScienceDirect Journals (5 years ago - present) |
| subjects | Beef Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology General aspects Meat and meat product industries Methods of analysis, processing and quality control, regulation, standards Muscles Tenderness |
| title | Warner–Bratzler shear evaluations of 40 bovine muscles |
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