The study was carried out on 6 buffalo calves reared in a farm near Salerno and slaughtered at 14 ± 16 months of age. The following muscles [Caput longum tricipitis brachii (CloTB), Gluteobiceps (Gb), Semitendinosus (St), Semimembranosus (Sm) and Longissimus dorsi (LD)] were analysed by Texturometer and Warner Bratzler Shear instruments. For each muscle were collected: (a) samples of 40 mm of diameter and 13 mm of height to determine hardness, cohesiveness, springiness, chewiness and total moisture release, parallely to direction of muscle fibres, by Texturometer; (b) samples of 2.54 cm of diameter and 2 cm of lenght to determine the shear force, resistance and work, using Warner Bratzler Shear installed on Instron 1140. The Gb was hardest muscle requiring the greatest work of chewiness; the St showed the highest shear force value. On the contrary, CloTB was less hard and showed lower work and total moisture release.
Evaluation of some qualitative properties of buffalo meat. I. Rheological characteristics / Colatruglio, P.; Calabrò, S.; Barone, C. M. A.; Grasso, Fernando; Totaro, C.; Matassino, D.. - STAMPA. - (1996), pp. 87-90. (Intervento presentato al convegno XXXI Symposio internazionale di zootecnia tenutosi a Milano, Italy nel 13 settembre 1996).
Evaluation of some qualitative properties of buffalo meat. I. Rheological characteristics
BARONE C. M. A.;GRASSO, FERNANDO;
1996
Abstract
The study was carried out on 6 buffalo calves reared in a farm near Salerno and slaughtered at 14 ± 16 months of age. The following muscles [Caput longum tricipitis brachii (CloTB), Gluteobiceps (Gb), Semitendinosus (St), Semimembranosus (Sm) and Longissimus dorsi (LD)] were analysed by Texturometer and Warner Bratzler Shear instruments. For each muscle were collected: (a) samples of 40 mm of diameter and 13 mm of height to determine hardness, cohesiveness, springiness, chewiness and total moisture release, parallely to direction of muscle fibres, by Texturometer; (b) samples of 2.54 cm of diameter and 2 cm of lenght to determine the shear force, resistance and work, using Warner Bratzler Shear installed on Instron 1140. The Gb was hardest muscle requiring the greatest work of chewiness; the St showed the highest shear force value. On the contrary, CloTB was less hard and showed lower work and total moisture release.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
