Which is the shear force that defines the lamb's sensory acceptance?
Abstract The lamb meat tenderness acceptance threshold has been little studied and has never been evaluated for the Brazilian population. So, this study aimed to find the maximum acceptable shear force for Brazilian lamb meat consumers. Three muscles were previously tested and chosen Longissimus tho...
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Instituto de Tecnologia de Alimentos (ITAL)
2025-01-01
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| Series: | Brazilian Journal of Food Technology |
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| author | Heloísa Valarine Battagin Yana Jorge Polizer Rocha Luciana Ruggeri Menezes Gotardo Letícia Zanichelli de Oliveira Letícia Aline Gonçalves Aline Giampietro Ganeco Susana Cardoso Ricardo Targino Moreira Judite Lapa Guimarães Sarita Bonagurio Gallo Marco Antonio Trindade |
| author_facet | Heloísa Valarine Battagin Yana Jorge Polizer Rocha Luciana Ruggeri Menezes Gotardo Letícia Zanichelli de Oliveira Letícia Aline Gonçalves Aline Giampietro Ganeco Susana Cardoso Ricardo Targino Moreira Judite Lapa Guimarães Sarita Bonagurio Gallo Marco Antonio Trindade |
| author_sort | Heloísa Valarine Battagin |
| collection | DOAJ |
| description | Abstract The lamb meat tenderness acceptance threshold has been little studied and has never been evaluated for the Brazilian population. So, this study aimed to find the maximum acceptable shear force for Brazilian lamb meat consumers. Three muscles were previously tested and chosen Longissimus thoracis et lumborum (LTL), psoas major and semimembranosus muscles received different treatments in the post-slaughter period (Hot deboning followed by cooling on ice, Standard carcass cooling and Ageing), aiming to create samples with varying levels of tenderness, which were evaluated by acceptance tests and descriptive analysis of tenderness by a trained team. Sarcomere length, myofibril fragmentation index, proximate composition, weight loss and pH analyses were performed to observe the biochemical phenomena in each treatment's meats. Variations caused in samples by treatments were more significant than differences inherent to the different muscles. Pearson and Multiple Factor correlation analyses indicated positive correlations between sarcomere length, myofibril fragmentation index and the scores assigned in sensory tests by 140 panelists and a trained team. Both groups noted that the differences between the meats in terms of tenderness and the sarcomere length also influenced the perception of juiciness observed by the groups. The maximum shear force indicated as acceptable for lamb meat was 44.1 N. The results obtained are important to guide the lamb meat producer for certain practices in the post-slaughter moments, avoiding actions that lead to sarcomere shortening and encouraging the production of aged meats. |
| format | Article |
| id | doaj-art-38baeaa3055d4c349775b9add693d160 |
| institution | Kabale University |
| issn | 1981-6723 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Instituto de Tecnologia de Alimentos (ITAL) |
| record_format | Article |
| series | Brazilian Journal of Food Technology |
| spelling | doaj-art-38baeaa3055d4c349775b9add693d1602025-02-04T07:38:06ZengInstituto de Tecnologia de Alimentos (ITAL)Brazilian Journal of Food Technology1981-67232025-01-012810.1590/1981-6723.07224Which is the shear force that defines the lamb's sensory acceptance?Heloísa Valarine Battaginhttps://orcid.org/0000-0002-4520-6809Yana Jorge Polizer RochaLuciana Ruggeri Menezes GotardoLetícia Zanichelli de OliveiraLetícia Aline Gonçalveshttps://orcid.org/0000-0002-4920-5029Aline Giampietro GanecoSusana CardosoRicardo Targino MoreiraJudite Lapa GuimarãesSarita Bonagurio GalloMarco Antonio Trindadehttps://orcid.org/0000-0002-3245-5128Abstract The lamb meat tenderness acceptance threshold has been little studied and has never been evaluated for the Brazilian population. So, this study aimed to find the maximum acceptable shear force for Brazilian lamb meat consumers. Three muscles were previously tested and chosen Longissimus thoracis et lumborum (LTL), psoas major and semimembranosus muscles received different treatments in the post-slaughter period (Hot deboning followed by cooling on ice, Standard carcass cooling and Ageing), aiming to create samples with varying levels of tenderness, which were evaluated by acceptance tests and descriptive analysis of tenderness by a trained team. Sarcomere length, myofibril fragmentation index, proximate composition, weight loss and pH analyses were performed to observe the biochemical phenomena in each treatment's meats. Variations caused in samples by treatments were more significant than differences inherent to the different muscles. Pearson and Multiple Factor correlation analyses indicated positive correlations between sarcomere length, myofibril fragmentation index and the scores assigned in sensory tests by 140 panelists and a trained team. Both groups noted that the differences between the meats in terms of tenderness and the sarcomere length also influenced the perception of juiciness observed by the groups. The maximum shear force indicated as acceptable for lamb meat was 44.1 N. The results obtained are important to guide the lamb meat producer for certain practices in the post-slaughter moments, avoiding actions that lead to sarcomere shortening and encouraging the production of aged meats.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232025000100400&lng=en&tlng=enLamb tendernessQuantitative descriptive analysisSarcomere lengthMyofibril fragmentation indexAcceptancePost-slaughter practices |
| spellingShingle | Heloísa Valarine Battagin Yana Jorge Polizer Rocha Luciana Ruggeri Menezes Gotardo Letícia Zanichelli de Oliveira Letícia Aline Gonçalves Aline Giampietro Ganeco Susana Cardoso Ricardo Targino Moreira Judite Lapa Guimarães Sarita Bonagurio Gallo Marco Antonio Trindade Which is the shear force that defines the lamb's sensory acceptance? Brazilian Journal of Food Technology Lamb tenderness Quantitative descriptive analysis Sarcomere length Myofibril fragmentation index Acceptance Post-slaughter practices |
| title | Which is the shear force that defines the lamb's sensory acceptance? |
| title_full | Which is the shear force that defines the lamb's sensory acceptance? |
| title_fullStr | Which is the shear force that defines the lamb's sensory acceptance? |
| title_full_unstemmed | Which is the shear force that defines the lamb's sensory acceptance? |
| title_short | Which is the shear force that defines the lamb's sensory acceptance? |
| title_sort | which is the shear force that defines the lamb s sensory acceptance |
| topic | Lamb tenderness Quantitative descriptive analysis Sarcomere length Myofibril fragmentation index Acceptance Post-slaughter practices |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232025000100400&lng=en&tlng=en |
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