M. Yanar et al., Effects of blade tenderization on some quality characteristics of the muscles of mature ewes, EUR FOOD RE, 209(3-4), 1999, pp. 197-200
The effects of blade tenderization (BT) on some of the quality characterist
ics of longissimus dorsi (LD) and semimembranosus (SM) muscles from the car
casses of mature ewes were evaluated in this research. Values describing pa
nel tenderness (P < 0.01) and residue after chewing (P < 0.05) were signifi
cantly improved by BT. Also, the number of chews before swallowing was sign
ificantly reduced (P < 0.01) in the tenderized samples. The LD muscle had a
significantly better (P > 0.01) panel tenderness score and number of chews
value than the SM muscle. BT influenced significantly (P < 0.05) the initi
al yield force values of the Instron Warner-Bratzler test, which were 5.42/-0.30 kg and 6.45+/-0.42 kg for tenderized and non-tenderized samples, res
pectively. Peak force and work done Values were also significantly (P < 0.0
1) affected by BT. The LD muscle had a lower peak force value (5.88 +/- 0.3
9 kg vs 7.06 +/- 0.33 kg) than the SM muscle. However, other Instron Warner
-Bratzler test parameters were not significantly (P > 0.05) affected by mus
cle type. The chewiness, hardness, peak force 2 and work done 2 values dete
rmined by the Instron compression test were significantly affected by muscl
e type. Also, BT resulted in lower values for chewiness, hardness, peak for
ce 1 and 2, and work done 1 and 2 values, but the differences between tende
rized and non-tenderized samples were not statistically significant (P > 0.
05).