Submitted to: Journal of Muscle Foods
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/24/2001
Publication Date: 1/10/2002
Citation: ZUCKERMAN, H., BERRY, B.W., EASTRIDGE, J.S., SOLOMON, M.B. SHEAR FORCE MAPPING: A TOOL FOR TENDERNESS MEASUREMENT. JOURNAL OF MUSCLE FOODS. 2002. v. 13. p. 1-12. Interpretive Summary: A significant amount of variation exists within and between steaks from a given meat cut. Thus, an objective method for tenderness assessment across the complete area/surface of a steak would be useful for screening the tenderness conditions of meat cuts as well as evaluating the ability of tenderness intervention technologies to successfully remove the inconsistency in tenderness. A shear mapping method (SMM) was developed an evaluated using coordinate reference grid codes assigned to each sample representing specific locations within each steak. When considering reference point methodology, the SMM method provided tenderness information across the entire steak which allowed for a more precise tool for testing tenderness conditions and responses to tenderness intervention strategies.
Technical Abstract: A shear mapping method (SMM) was developed and evaluated for objectively examining the effectiveness of tenderization processes for meat. One centimeter square cross section samples were cut parallel to the muscle fiber orientation across the complete cross sectional area of cooked strip loin steaks. Each sample was assigned a coordinate reference grid code that tidentified ('mapped') its location within the steak. Shear force measurements within steaks were evaluated using the SMM procedure before and after applying the hydrodynamic pressure (HDP) tenderization process. The tougher the region within a control steak, the more it was tenderized after applying HDP, and HDP tenderization resulted in improved uniformity of tenderness. The suggested SMM method has the potential to minimize variations in technique among scientists and institutions and provides a tool for screening and testing the efficiency of tenderization processes by yevaluating a larger proportion.