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Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat
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Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat

Article DOI: 10.3791/50255-v • 09:30 min • April 26th, 2013
April 26th, 2013 •
1, 2, 1, 3, 1, 1
1Lacombe Research Centre, Agriculture and Agri-Food Canada, 2Grupo de investigación MERAGEM, Universidad de Córdoba, 3Department of Animal Science, University of Nebraska

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Summary
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Slice shear force is a reference method for beef texture analysis. Using an angle adjustable cutting box could increase its accuracy for research purposes. The results from different locations within the longissimus muscle show a high correlation with Warner-Bratzler shear force methodology and high potential adaptability for different muscles.

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Angle Adjustable Cutting Box Analyzing Slice Shear Force Meat Research Fibre Angle Longissimus Muscle Variable Angle Cutting Box Knives Sample Cooking Temperature Core Cutting Muscle Fibre Direction Knife Blades Warm Core Slice Shear Force Protocol (SSF) Meat Texture Evaluation Maximal Shear Force Muscle Fibres Parallelism High-throughput Technique Meat Tenderness Evaluation
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