title: Effect of low temperatures (-18 to +5°C) on the texture of beef lean.
abstract: The textural properties of beef over the temperature range -18 to +5°C were measured using Warner Bratzler (WB) and tensile techniques. In addition, the effects of rapid radio frequency (RF) tempering and slower conventional air tempering on texture were compared. Temperature showed a significant effect (P<0.05) on WB and tensile shear force, with higher values obtained at temperatures on or below -5°C. Work to fracture values showed two peaks at -15 and -3°C. Sample thickness and muscle fibre direction were also important factors affecting shear force, with samples cut across fibres showing higher values. Tempering method showed no effect (P⩾0.05) on the textural properties measured. In light of the rapid nature of RF tempering, these findings will be of interest to the meat industry.
authors: UCD School of Agriculture, Food Science and Veterinary Medicine, Agriculture and Food Science Centre, College of Life Sciences, UCD Dublin, Belfield, Dublin 4, Ireland.
authors: K W
authors: KW
authors: Farag
authors: J G
authors: JG
authors: Lyng
authors: D J
authors: DJ
authors: Morgan
authors: D A
authors: DA
authors: Cronin