Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/33356
Título: Using microwave cooking to evaluate tenderness and its relationship to sensory analysis
Palavras-chave: Clam‐shell grill
Tenderness
Warner–Bratzler slice shear force
Grelha em forma de concha
Força de cisalhamento fatia de Warner-Bratzler
Data do documento: Dez-2018
Editor: Wiley Periodicals
Citação: SILVA, D. R. G. et al. Using microwave cooking to evaluate tenderness and its relationship to sensory analysis. Journal of Texture Studies, Westport, v. 49, n. 6, p. 612-618, Dec. 2018.
Resumo: This study evaluated a microwave (Mw) cooking method for determining beef toughness using the Warner–Bratzler slice shear force (WBsSF) protocol. Longissimus thoracis muscles were aged for 1, 10, 19, and 28 days at 4C. They were then either cooked on a clam‐shell grill until reaching an internal temperature of 72C, in a Mw for 100 s at maximum power (Mw100) or for 140 s at 60% of maximum power (Mw60). Cooking loss and shear force (SF) values were higher in Mw samples than in grilled ones. SF assessment by grill and Mw100 were able to discriminate tenderness by aging times in the same way as the sensory panel. The SF measured in a grilled sample had higher repeatability (R = .74) and correlation with sensory scores (r = −.79) than Mw100 (R = .61; r = −.62) and Mw60 (R = .51; r = −.53). Mw100 can be considered as an appropriate alternative for the WBsSF protocol. Practical applications Tenderness is the most important attribute for consumers. Many studies have evaluated tenderness in meat and different protocols for cooking. This work was intended to optimize and evaluate the use of the microwave as a cooking method for shear force determination, against a standard protocol and establish the correlation to sensory tenderness.
URI: https://onlinelibrary.wiley.com/doi/full/10.1111/jtxs.12367
http://repositorio.ufla.br/jspui/handle/1/33356
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