Technical Note: Use of belt grill cookery and slice shear force for assessment of pork longissimus tenderness

Journal of Animal Science

Volumn 82, Issue 1, 2004, Pages 238-241

  Shackelford, S D ^a   Wheeler, T L ^a   Koohmaraie, M ^a  

^a U S MEAT ANIMAL RESEARCH CENTER   (United States)

Author keywords

Cooking; Longissimus; Pork; Shear Force; Tenderness

Indexed keywords

LAMB;

EID: 2342623978     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/2004.821238x     Document Type: Article

References (8)

1. AMSA. 1995. Research Guidelines for Cookery, Sensory Evaluation and Instrumental Tenderness Measurements of Fresh Meat. Am. Meat Sci. Assoc., Chicago, IL.
2. Cross, H. R., R. Moen, and M. S. Stanfield. 1978. Training and testing of judges for sensory analysis of meat quality. Food Technol. 32:48-54.
3. Mabry, J. W., and T. J. Baas. 1998. The impact of genetics on pork quality. Rev. Natl. Pork Board, Des Moines, IA. Available: http://www. porkscience.org/documents/Other/q-genetics49.pdf. Accessed July 21, 2003.
4. Shackelford, S. D., T. L. Wheeler, and M. Koohmaraie. 1999a. Evaluation of slice shear force as an objective method of assessing beef longissimus tenderness. J. Anim. Sci. 77:2693-2699.
5. Shackelford, S. D., T. L. Wheeler, and M. Koohmaraie. 1999b. Tenderness classification of beef. II: Design and analysis of a system to measure beef longissimus shear force under commercial processing conditions. J. Anim. Sci. 77:1474-1481.
6. Shackelford, S. D., T. L. Wheeler, and M. Koohmaraie. 2004. Evaluation of sampling, cookery, and shear force protocols for objective evaluation of lamb longissimus tenderness. J. Anim. Sci. (In press).
7. Wheeler, T. L., S. D. Shackelford, and M. Koohmaraie. 1998. Cooking and palatability traits of beef longissimus steaks cooked with a belt grill or an open hearth electric broiler. J. Anim. Sci. 76:2805-2810.
8. Wheeler, T. L., S. D. Shackelford, and M. Koohmaraie. 2000. Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles. J. Anim. Sci. 78:958-965.