title: Evaluation of sampling, cookery, and shear force protocols for objective evaluation of lamb longissimus tenderness.
abstract: Experiments were conducted to compare the effects of two cookery methods, two shear force procedures, and sampling location within non-callipyge and callipyge lamb LM on the magnitude, variance, and repeatability of LM shear force data. In Exp. 1, 15 non-callipyge and 15 callipyge carcasses were sampled, and Warner-Bratzler shear force (WBSF) was determined for both sides of each carcass at three locations along the length (anterior to posterior) of the LM, whereas slice shear force (SSF) was determined for both sides of each carcass at only one location. For approximately half the carcasses within each genotype, LM chops were cooked for a constant amount of time using a belt grill, and chops of the remaining carcasses were cooked to a constant endpoint temperature using open-hearth electric broilers. Regardless of cooking method and sampling location, repeatability estimates were at least 0.8 for LM WBSF and SSF. For WBSF, repeatability estimates were slightly higher at the anterior location (0.93 to 0.98) than the posterior location (0.88 to 0.90). The difference in repeatability between locations was probably a function of a greater level of variation in shear force at the anterior location. For callipyge LM, WBSF was higher (P < 0.001) at the anterior location than at the middle or posterior locations. For non-callipyge LM, WBSF was lower (P < 0.001) at the anterior location than at the middle or posterior locations. Consequently, the difference in WBSF between callipyge and non-callipyge LM was largest at the anterior location. Experiment 2 was conducted to obtain an estimate of the repeatability of SSF for lamb LM chops cooked with the belt grill using a larger number of animals (n = 87). In Exp. 2, LM chops were obtained from matching locations of both sides of 44 non-callipyge and 43 callipyge carcasses. Chops were cooked with a belt grill and SSF was measured, and repeatability was estimated to be 0.95. Repeatable estimates of lamb LM tenderness can be achieved either by cooking to a constant endpoint temperature with electric broilers or cooking for a constant amount of time with a belt grill. Likewise, repeatable estimates of lamb LM tenderness can be achieved with WBSF or SSF. However, use of belt grill cookery and the SSF technique could decrease time requirements which would decrease research costs.
authors.affiliation: Roman L. Hruska U.S. Meat Animal Research Center, USDA, ARS, Clay Center, NE 68933-0166, USA. shackelford@email.marc.usda.gov
authors.forename: S D
authors.initials: SD
authors.lastname: Shackelford
authors.forename: T L
authors.initials: TL
authors.lastname: Wheeler
authors.forename: M
authors.initials: M
authors.lastname: Koohmaraie
mesh_terms: D000818:Animals; D003296:Cooking / Q000379:methods*; D003433:Crosses, Genetic; D005260:Female; D005524:Food Technology; D008297:Male; D008460:Meat / Q000592:standards*; D018482:Muscle, Skeletal / Q000033:anatomy & histology / Q000502:physiology*; D011786:Quality Control; D012756:Sheep / Q000033:anatomy & histology / Q000235:genetics*; D013314:Stress, Mechanical