Name: introducing an angle adjustable cutting box for analyzing slice shear force in meat
Uploaded: 2013-04-26T13:00:00
Description: Watch this Scientific Journal Video about Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat at JoVE.com

这项研究是加拿大农业和农业食品部的A-基地项目“开发高通量技术对肉类的样品，减少phenomic的多元品质性状的分子标记辅助选择”差距。牛肉LACOMBE研究中心的单位和肉类加工人员熟练的帮助感到由衷的赞赏。作者还要感谢专门的技术援助，弗兰恭波比吉-博伊德·科斯特洛，Glynnis Croken和罗娜萨克尔。

1。牛排收藏<ol><li>分级后24小时- 48小时后屠宰， 背最长肌（ 胸椎和/或lumborum的的结束）将从牛肉尸体收集质量分析。 </li><li>肌肉修剪皮下脂肪和平方关闭。安全和食品处理协议后，肌肉，然后切成2.5厘米（1英寸）牛排。个别牛排的切断之后，适当的标签（动物数，侧面，肌肉的位置，或时间）被放置在各自的牛排。 </li><li>牛排，然后准备进行存储。如果他们要保持新鲜?...

<ol>
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H., et al. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Beef+Texture+and+Juiciness.">Beef Texture and Juiciness.</a> Handbook of meat and meat processing. , 177-206 (2012).</li><li>Kerth, C. R., Montgomery, J. L., Lansdell, J. L., Ramsey, C. B., Miller, M. F. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Shear+gradient+in+longissimus+steaks.">Shear gradient in longissimus steaks.</a> Journal of Animal Science. 80, 2390-2395 (2002).</li><li>Janz, J. A. M., Aalhus, J. L., Dugan, M. E. R., Price, M. A. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=A+mapping+method+for+the+description+of+Warner-Bratzler+shear+force+gradients+in+beef+Longissimus+thoracis+et+lumborum+and+Semitendinosus.">A mapping method for the description of Warner-Bratzler shear force gradients in beef Longissimus thoracis et lumborum and Semitendinosus.</a> Meat Science. 72, 79-90 (2006).</li><li>Derington, A. J., et al. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Relationships+of+slice+shear+force+and+Warner-Bratzler+shear+force+of+beef+strip+loin+steaks+as+related+to+the+tenderness+gradient+of+the+strip+loin.">Relationships of slice shear force and Warner-Bratzler shear force of beef strip loin steaks as related to the tenderness gradient of the strip loin.</a> Meat Science. 88, 203-208 (2011).</li><li>Shackelford, S. 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角度可调箱，确保社保基金理事会刀片总是剪的肌肉纤维，而不是一个真正的垂直角度近似垂直，这可能发生在一个固定的45°角切8。可变角度切割中的应用可以更准确地描绘样品中的最大剪切力，它是在此基础上改善客观的质量分析技术，可变角度切割盒的开发。此外，提出的角度可调箱（30°〜60°）的范围广泛的角度允许样品制备的从肌肉背以外的SSF分析。然而，双刃刀，设置1...

嫩度是肉1中的最重要的质量属性之一。牛肉嫩度不一致已确定为牛肉行业面临的主要问题之一。在Warner-BRATZLER剪切力（WBSF）试验，其特征在于在一个精密加工的抗剪板由一个三角孔，是最普遍的用于指示的肉感觉压痛3,4的方法，因为这是仪器的方法，该方法可以说是表现出最好的肉韧性5品评分数的相关性。然而，切片剪切力协议（SSF）已成为一个重要的技术用于分析肌肉纹理和触痛6，作为一种替代的是标准WBSF协议7。在快速分析大量的样品需要进行处理的情况下是有益的。对于社保基金中，只有一个核心，从牛排时，它仍然是温暖的，与多个内核（3-6）从牛排通常船尾ER 24 ​​小时制冷了WBSF 6。从这个片，SSF分析整个牛排8的平均纹理，因为它已被发现，压痛牛排9之间的外侧向内侧的侧变化，具有最适合表示平均WBSF牛排的中心和中间。社保基金的垮台是，在牛排，从外侧到内侧的两边，有变化的剪切力值9;然而，一贯使用的大小方块，使5厘米的部分，它可以减少变异，能来从使用不同路段的牛排。然而，由于一些牛排的大小不同，有5厘米的片，可能会出现在不同的位置上的牛排，这可能会影响剪切力值10。 另一方面，原来的切割设计的框中，然后取得部分中待分析的SSF协议允许只有2个固定角度，45°和90°，但是，肌肉纤维取向的变化，牛排，内和肌肉内的11。 12沙克尔福德和惠勒说，平均背角为43.8°，这是接近45°，因此认为适当时，总是从同一地点采集样品。然而，Derington 等 11报道沿最长肌纤维33.1°和53.9°之间的角度的范围中。因此，当用于研究目的，从同一动物的一些牛排需要加以分析，分配的所有光纤的角度为45°或90°准确性可能降低。使用一个可变的角度切割中可能提供一个更精确的描述的最大剪切力，具有的容量测量和调整的切削角，允许切片始终如一地与肌肉纤维平行运行。

<table border="1">
	<tbody>
		<tr>
			<td>Name of equipment</td>
			<td>Company</td>
			<td>Catalogue number</td>
		</tr>
		<tr>
			<td>Vacuum Packager</td>
			<td>Koch Equipment, Kansas City, MO, USA</td>
			<td>Model UV2100</td>
		</tr>
		<tr>
			<td>Vacuum bags</td>
			<td>Winpak Ltd., Winnipeg, MB, Canada</td>
			<td>&nbsp;</td>
		</tr>
		<tr>
			<td>Thermocouples and Scanning Device</td>
			<td>Agilent / Hewlett Packard, Santa Clara, CA, USA</td>
			<td>34970A Data Acquisition Switch Unit</td>
		</tr>
		<tr>
			<td>Grill</td>
			<td>Garland Commercial Ranges Ltd., Mississauga, ON, Canada</td>
			<td>Model ED-30-B</td>
		</tr>
		<tr>
			<td>Crisco Vegetable Shortening</td>
			<td>The J.M. Smucker Company, Orrville, OH, USA</td>
			<td>&nbsp;</td>
		</tr>
		<tr>
			<td>Sample sizing box</td>
			<td>G-R Manufacturing Co., Manhattan, KS, USA</td>
			<td>&nbsp;</td>
		</tr>
		<tr>
			<td>Angle adjustable box</td>
			<td>Innovation Centre, Red Deer College, Red Deer, AB, Canada</td>
			<td>&nbsp;</td>
		</tr>
		<tr>
			<td>Texture Analyzer Machine</td>
			<td>Texture Technologies, Hamilton, MA, USA</td>
			<td>Model TA-XT Plus</td>
		</tr>
		<tr>
			<td>Load Cell, 50 kg</td>
			<td>Texture Technologies, Hamilton, MA, USA</td>
			<td>TA-XT Plus</td>
		</tr>
		<tr>
			<td>USDA Warner-Bratzler knife w/guillotine block</td>
			<td>Texture Technologies, Hamilton, MA, USA</td>
			<td>TA-7</td>
		</tr>
		<tr>
			<td>Flat rectangle Blade for Slice Shear Force</td>
			<td>Texture Technologies, Hamilton, MA, USA</td>
			<td>TA-7C</td>
		</tr>
	</tbody>
</table>

introducing an angle adjustable cutting box for analyzing slice shear force in meat

研究指示的最长肌纤维角度可以不同，取决于内的牛排和整个肌肉的位置时。 ，而不是使用原有固定的45°或90°的切割角度剪切力测试中，一个可变的角度切割方块的刀的角度可以调整，使对应于各样品的纤维角度。蒸煮后内部温度为71℃下在2分钟内上设置平炉格栅，在210℃，1厘米×5厘米的芯被切断的牛排，肌纤维方向平行，使用2个刀片组1除了厘米。这个温暖的核心，然后进行切片的剪力协议（SSF）评估肉质。可变角度切割方块和SSF协议的使用提供的最大剪切力的精确表示，作为切片和肌纤维始终平行。可变角度切割中，因此，在与SSF协议一起，可以用作高第roughput技术来准确地评估在不同的位置的最长肌肉的嫩度，并可能在其他的肌肉。

三十一成品商业牛肉肉牛屠宰和分割它们的尸体（528 - 601公斤）。为了创造变异压痛，右两侧立即被存储在2°C，同时举行了3小时，然后在2°C在10°C左右两侧左，右两侧的背肌肉被拆除屠宰后24小时。从右侧（“TOUGH”的待遇）的样品进行分析的那一天，而从左侧的样本（“招标”的待遇）账龄分析前6 D。制备了两对牛排前（5 日 -6 日 胸椎 ），中（12 日 -13 <...

Watch this Scientific Journal Video about Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat at JoVE.com

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

切片剪切力是牛肉的纹理分析的参考方法。使用角度可调切削中，可能会增加其准确性用于研究目的。内的不同位置的结果<em&gt;背</em&gt;肌肉表现出很高的与华纳BRATZLER的剪切力的方法和针对不同的肌肉潜在的适应性高的相关性。

介绍一个角度可调切割盒切片肉的剪切力分析

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