Are shear force methods adequately reported?

Research output: Contribution to journalArticle

16 Citations (Scopus)

Abstract

This study aimed to determine the detail to which shear force (SF) protocols and methods have been reported in the scientific literature between 2009 and 2015. Articles (n = 734) published in peer-reviewed animal and food science journals and limited to only those testing the SF of unprocessed and non-fabricated mammal meats wereevaluated. It was found that most of these SF articles originated in Europe (35.3%), investigated bovine species (49.0%), measured m. longissimus samples (55.2%), used tenderometers manufactured by Instron (31.2%), and equipped with Warner'Bratzler blades (68.8%). SF samples were also predominantly thawed prior to cooking(37.1%) and cooked sous vide, using a water bath (50.5%). Information pertaining to blade crosshead speed (47.5%), recorded SF resistance (56.7%), muscle fibre orientation when tested (49.2%), sub-section or core dimension (21.8%), end-point temperature (29.3%), and other factors contributing to SF variation were often omitted. This base failure diminishes repeatability and accurate SF interpretation, and must therefore be rectified.
Original languageEnglish
Pages (from-to)1-6
Number of pages6
JournalMeat Science
Volume119
DOIs
Publication statusPublished - Sep 2016

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