Tag Archives: beef shear energy. Abbreviation key: MLD – Musculus longissimus dorsi

793-800 A. Põldvere, L. Lepasalu, A. Tänavots, J. Olt, U. Sannik, A. Sats,R. Saar, R. Martinson and V. Poikalainen,
An alternative method for meat shear energy estimation during ageing
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An alternative method for meat shear energy estimation during ageing

A. Põldvere¹, L. Lepasalu¹, A. Tänavots¹, J. Olt¹, U. Sannik¹⋅², A. Sats¹,R. Saar¹, R. Martinson³ and V. Poikalainen¹,*

¹Estonian University of Life Sciences, Kreutzwaldi 1, EE51014 Tartu, Estonia; *Correspondence: vaino.poikalainen@emu.ee 2Competence Center of Food and Fermentation Technologies, Akadeemia tee 15, EE12618 Tallinn, Estonia 3AS Rakvere Meat Processing Plant, Roodevälja, Sõmeru, EE44207 Lääne-Viru County, Estonia


The aim of this research was to study an alternative method (gravitational impulse method) for meat shear energy estimation. A falling shear blade (guillotine) with constant potential energy was used. Shear energy was determined as the difference between the initial potential energy of the blade and the residual energy measured via the impulse provided by the shear blade during collision with the force plate on the bottom of the device. The shear energy measured by the gravitational impulse method was compared to the data received by the texture analyser TMS PRO based on the Warner-Bratzler method. The meat shear parameters of de-boned beef striploin samples were measured after 2, 7, 14, 21, 28 and 35 days of ageing at 0–2°C. The results of both methods (gravitational impulse method and Warner-Bratzler method) indicated similar trends of shear energy lessening during beef ageing. Based on the preliminary results, it can be concluded that the gravitational impulse method is suitable for evaluation of meat texture during ageing as well. The main advantage of this method is its simplicity and the low price of the device.

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