Effect of homogenisation speed and centrifugation on particle size analysis of beef and the relationship with shear force

Douglas R. G. Silva, Benjamin Holman, Matthew J. Kerr, Stephen Morris, Edwardo Ramos, David Hopkins

    Research output: Contribution to journalArticlepeer-review

    10 Citations (Scopus)

    Abstract

    This study aimed to investigate the effect of homogenisation speed and centrifugation on particle size (PS)evaluation, and examine its relationship with shear force. Beef Longissimus lumborum(LL) muscle portions were randomly assigned to different ageing periods (0, 3 or 5 weeks), and tested for PS and shear force. The PS analysis was conducted at different homogenisation speeds (11,000, 16,000 and 19,000 rpm) with and without a centrifugation step prior to measurement. Samples homogenised at 11,000 rpm and not centrifuged gave PS results significantly different at each ageing time as did samples homogenised at 19,000 rpm and centrifuged.Overall samples homogenised at 11,000 rpm produced the lowest coefficient of variation for PS results. There was a significant correlation between PS and shear force across the different homogeniser speeds and centrifugation statuses. It is concluded that best practice when measuring PS in beef includes a homogeniser speed of 11,000 rpm with no centrifugation prior to measurement.
    Original languageEnglish
    Pages (from-to)219-222
    Number of pages4
    JournalMeat Science
    Volume143
    DOIs
    Publication statusPublished - 08 May 2018

    Fingerprint

    Dive into the research topics of 'Effect of homogenisation speed and centrifugation on particle size analysis of beef and the relationship with shear force'. Together they form a unique fingerprint.

    Cite this