title: Interrelationships among evaluations of beef longissimus and semitendinosus muscle tenderness by Warner-Bratzler shear force, a descriptive-texture profile sensory panel, and a descriptive attribute sensory panel.
abstract: The objective of our study was to examine the interrelationships among Warner-Bratzler shear force (WBSF) determinations, evaluation by a highly trained descriptive-texture-profile (DTP) sensory panel, and evaluation by a trained descriptive attribute (DA) sensory panel as affected by muscle fiber orientation of samples and shear-blade type. Longissimus lumborum and semitendinosus muscles (n = 18 of each) were cut into 2.54-cm steaks, which were cooked to 71 degrees C. Cores were obtained with two methods (parallel to the muscle fiber orientation and perpendicular to the cut steak surface), used for WBSF determinations with the typical V-shaped blade and modified WBSF determinations with a flat blade, and presented to the DTP and DA sensory panels. The V-shaped blade resulted in 1.4 to 2.5 kg lower (P < .05) mean WBSF values than the flat blade for both muscles. Cores taken parallel to the longissimus muscle fiber orientation had .64 kg higher (P < .05) mean WBSF values than cores taken perpendicular to the cut steak surface. Both panels detected differences among carcass replications; however, a panelist x replication effect (P < .05) occurred for the DA panel. Both panels detected differences (P < .05) in muscle fiber orientation for attributes related to tenderness. Correlations between sensory panel scores and WBSF values were dependent on blade type and coring method. Blade type and coring method had greater effects on correlations between sensory scores and WBSF values for the DTP panel than for the DA panel. Correlations between scores by both sensory panels and WBSF values were comparable. The more highly trained DTP panelists were more consistent in their evaluations of texture attributes; however, they were more sensitive to muscle fiber orientation. Both panels were effective in detecting differences among carcass replications.
mesh_terms: D000818:Animals; D002417:Cattle / Q000033:anatomy & histology*; D008460:Meat / Q000592:standards*; D018485:Muscle Fibers, Skeletal / Q000648:ultrastructure; D018482:Muscle, Skeletal / Q000033:anatomy & histology*; D012677:Sensation; D013314:Stress, Mechanical