کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2451341 | 1109679 | 2009 | 6 صفحه PDF | دانلود رایگان |

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.
Journal: Meat Science - Volume 81, Issue 1, January 2009, Pages 249–254