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1. Techniques for measuring of
meat tenderness

2. Meat Tenderness
o A quality of meat evaluating how easily it is chewed or cut.
o Meat tenderness is affected by two main muscle
components:
A. Connective tissue, and
B. Post mortem loss of structural integrity within the
muscle fibers

3.  Due to the great importance of tenderness to meat quality
attributes, research has been conducted to develop
methods for meat tenderness. These include
o Sensory analysis,
o Warner-Bratzler shear force (WBSF),
o Slice shear force (SSF),
o Texture profile analysis (TPA),
o Star probe,
o Spectroscopic methods

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1. Sensory Evaluation
an 8-point scale for meat tenderness evaluation by a
trained sensory panel or a non-trained (consumer) sensory
panel is used in most researches. Descriptive attributes for
muscle fiber tenderness are 8, extremely tender; 7, very
tender; 6, moderately tender; 5, slightly tender; 4, slightly
tough; 3, moderately tough; 2, very tough; 1, extremely
tough.

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2- Warner-Bratzler shear force
o WBSF is an instrumental method for measuring meat
tenderness and is now the most commonly used method.
o The meat samples are cooked to the internal temperature
of 70 C. Thermography studies of meat demonstrated
three steps of protein denaturation:
 Myosin at 40 - 60 ºC,
 Collagen and sarcoplasmic protein at 60 - 70 ºC
and finally
 Actin at about 80 ºC.

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3- Texture profile analysis, TPA
o Texture profile analysis is widely used for texture
assessment in raw meat and meat products.
o From this test the following variables are obtained:
A. hardness,
B. cohesiveness,
C. springiness,
D. chewiness and
E. gumminess.

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Length 1
Length 2
Gumminess = hardness x cohesiveness

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