The samples were analyzed using three instrumental shear tests (Allo-Kramer [AK], Warner-Bratzler [WB] and razor blade [RB]). Shear values and sensory scores were significantly affected by PM deboning time. Shear values correlated well with descriptive sensory attributes (R~2 = 0.57-0.89) ...
A shaving system which provides a continuously heated blade cartridge throughout the shaving stroke is attained by applying a measured amount of electric current to the blade cartridge by means of conductors connected on each side of the blade cartridge and extended in the form of contacts built ...
In certain embodiments, additional energy sources such as heat may be applied during or post compression to increase inter-particulate bonding and increase the rigidity of the resulting lubricating member but which preferably does not result in any substantial melting of the particulate material. Prefera...
duck breast meatrazor shearWarner-Bratzler sheartendernessDucks are a small but important portion of the USNorthcuttClemsonJ.ClemsonK.ClemsonSmithClemsonD.ClemsonP.ClemsonParisiClemsonM.ClemsonA.ClemsonThe Journal of Applied Poultry Research
A trained descriptive panel was used to evaluate samples for attributes including initial hardness and chewdown hardness; instrumental measurements included Allo-Kramer (AK) and razor blade (RB) shear and laser sarcomere length determination. The RB shear method exhibited a higher correlation to ...
(2005). The relationship of razor blade shear, allo-kramer shear, warner-bratzler shear and sensory tests to changes in tenderness of broiler breast fillets. Journal of Muscle Foods 16(3): 223-242.CAVITT;L;C;MEULLENET;J;XIONG;Ret;al.The relationshipof razor blade shear,Allo-Kramer shear,...
Each fillet was measured before and after cooking using either the blunt blade (BMORS) or sharpened blade (MORS) versions of the Meullenet-Owens razor shear test. The ability of BMORS to distinguish between normal and WB fillets was different between raw and cooked fillets. In both fresh ...
Each fillet was measured before and after cooking using either the blunt blade (BMORS) or sharpened blade (MORS) versions of the Meullenet-Owens razor shear test. The ability of BMORS to distinguish between normal and WB fillets was different between raw and cooked fillets. In both fresh ...