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Master's Dissertation
DOI
10.11606/D.74.2012.tde-19032013-141622
Document
Author
Full name
Lucas Arantes Pereira
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Pirassununga, 2012
Supervisor
Committee
Sobral, Paulo Jose do Amaral (President)
Gonçalves, Carlos Antonio Alvarenga
Moraes, Izabel Cristina Freitas
Title in Portuguese
Estudo comparativo de técnicas de determinação da força de cisalhamento de carnes
Keywords in Portuguese
Warner-Bratzler
Espessura
Lâmina
Microestrutura
Texturômetro
Abstract in Portuguese
A textura tem posição de destaque na qualidade da carne, podendo ser considerada como a característica sensorial de maior influência na aceitação por parte dos consumidores. Nesse contexto, as técnicas de determinação da textura da carne são de extrema importância. Assim, o objetivo desta dissertação foi o estudo comparativo de três técnicas de determinação da força de cisalhamento de carnes, utilizando-se dois equipamentos diferentes: o Warner-Bratzler Shear com sua lâmina padrão e um Texturômetro modelo TAXT2i (SMS) com duas lâminas de espessuras diferentes (3,05 e 1,01 mm), com a intenção de se obter correlações entre as diferentes técnicas utilizadas. Foram determinadas as forças de cisalhamento em seis cortes cárneos (5 bovinos e 1 suíno) com a finalidade de se obter as correlações numa ampla faixa de força de cisalhamento. Outras análises (Composição química, Perdas de água por cozimento e Microestrutura) foram realizadas para complementar as informações dos efeitos das três técnicas utilizadas sobre as respectivas respostas. Os dados obtidos nos testes de cisalhamento foram submetidos a uma análise descritiva visando determinar as variações entre os resultados de cada corte. A composição química, a microestrutura e as perdas de água foram utilizadas para explicar possíveis causas das variações. Foram feitas análises de regressão, obtendo-se modelos de correlação entre os dados obtidos com o Warner-Bratzler Shear e o texturômetro com as duas lâminas estudadas. Os resultados obtidos com Texturômetro utilizando-se lâmina de 3 mm superestimaram os resultados, indicando menor maciez do que as outras técnicas. Não se observou relação entre a composição química e a perda de água por cozimento com a textura das carnes. Entretanto, os resultados das análises com microscopia eletrônica de varredura permitiram explicar a variabilidade dos resultados da força de cisalhamento.
Title in English
Comparison study of techniques for determining the shear force of meat
Keywords in English
Blade
Microstructure
Texturometer
Thickness
Warner-Bratzler
Abstract in English
Texture has a prominent position on the quality of meat, and it can be considered the most influential sensory characteristic on consumers' acceptance. In this sense, the techniques for texture determination of meat are very important. Thus, the aim of this dissertation was a comparative study of three techniques of determination of shear force of meat, using two different equipments: Warner-Bratzler Shear, with its standard blade; and the Texturometer TAXT2i, with two blades with different thicknesses (3.05 and 1.01 mm), for obtaining correlations between these different techniques. The shear forces were determined in six meat cuts (5 bovines and 1 swine) allowing correlations over a wide range of shear force. Other analyzes (chemical composition, water losses during cooking and microstructure) were performed to supplement the information of the effects of three techniques on shear force results. The data obtained in the shear tests were subjected to a descriptive statistical analysis in order to determine variations between the results for each cut. The chemical composition, microstructure and water losses were used to explain the possible causes of variations. Regression analyzes were performed and linear models of correlation between the data obtained with Warner-Bratzler Shear and the two blades texturometer were established. The results obtained with the 3 mm blade texturometer overestimated the results, suggesting lower softness than the other techniques. There was no relationship between the chemical composition and water loss during cooking with the meat texture. However, the results of analysis with scanning electron microscopy allowed explain the variability of the results of shear force.
 
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ME7489905COR.pdf (2.26 Mbytes)
Publishing Date
2013-03-22
 
WARNING: The material described below relates to works resulting from this thesis or dissertation. The contents of these works are the author's responsibility.
  • PEREIRA, Lucas Arantes, and SOBRAL, Paulo José do Amaral. Correlations between techniques for determining the meat strict texture. In 16th World Congress of Food Science and Technology (IUFoST), 16, Foz do Iguaçu, 2010.
All rights of the thesis/dissertation are from the authors
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