Thesis--Auburn University, 2008. / Abstract. Vita. Includes bibliographic references (p.112-128).

Beef retail steaks from establishments in twelve US cities and beef foodservice steaks from establishments in five US cities were evaluated using Warner-Bratzler shear and consumer sensory panels. Postmortem aging times for retail establishments ranged from 1 to 358 d with a mean of 20.5 d, and those from foodservice establishments aging times ranged from 9 to 67 d with an average of 15.9 d. For retail, top blade had the lowest (P < 0.05) WBS values, while cuts from the round top round and bottom round had the highest (P < 0.05) WBS values. Top loin and ribeye steaks had the lowest (P < 0.05) WBS values compared to top sirloin foodservice steaks. Retail top blade steaks received the highest (P < 0.05) ratings by consumers for overall like, tenderness level, like tenderness, juiciness level, and like juiciness; and foodservice top loin steaks received the highest (P < 0.05) for tenderness level, like tenderness, flavor level, juiciness level, and like juiciness. USDA quality grade did have an effect on foodservice ribeye and top sirloin steaks for sensory panels. Prime foodservice ribeye steaks were rated highest (P < 0.05) for overall like, like tenderness, tenderness level, like juiciness, and juiciness level, whereas ungraded ribeye steaks were rated lowest (P < 0.05) for like tenderness and tenderness level. Ungraded foodservice top sirloin steaks were rated highest (P < 0.05) for overall like, like tenderness, like flavor, and like juiciness. Additional improvements to reduce the range of tenderness levels are necessary to increase consumer acceptability.

There is no abstract available for this thesis.

Thesis (M.A.)--University of Wisconsin--Madison, 1971. / eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

This thesis is based on physical properties of fish meat and fish products. Texture of fish meat is considered as one of the most perceived character. Major influence on the textural properties of fish meat has chemical composition of fish meat and fish meat structure. Fish products are changed during production by influence of low temperature during frozen storage and influence of high temperature during cooking. Changes in the textural properties of fish muscle caused during the autolytic process after slaughtering. The aim of the thesis was compared different methods for measurement textural properties of fish and fish products. Surimi sticks and pre-fried fish sticks were tested. Common carp (Cyprinus carpio), Rainbow trout (Oncorhynchus mykiss) and Tench (Tinca tinca) were chosen for testing by penetration test (penetration of the probe into the sample) and Warner-Bratzler shear test (sample cutting by Warner-Bratzler shear).

A textura tem posição de destaque na qualidade da carne, podendo ser considerada como a característica sensorial de maior influência na aceitação por parte dos consumidores. Nesse contexto, as técnicas de determinação da textura da carne são de extrema importância. Assim, o objetivo desta dissertação foi o estudo comparativo de três técnicas de determinação da força de cisalhamento de carnes, utilizando-se dois equipamentos diferentes: o Warner-Bratzler Shear com sua lâmina padrão e um Texturômetro modelo TAXT2i (SMS) com duas lâminas de espessuras diferentes (3,05 e 1,01 mm), com a intenção de se obter correlações entre as diferentes técnicas utilizadas. Foram determinadas as forças de cisalhamento em seis cortes cárneos (5 bovinos e 1 suíno) com a finalidade de se obter as correlações numa ampla faixa de força de cisalhamento. Outras análises (Composição química, Perdas de água por cozimento e Microestrutura) foram realizadas para complementar as informações dos efeitos das três técnicas utilizadas sobre as respectivas respostas. Os dados obtidos nos testes de cisalhamento foram submetidos a uma análise descritiva visando determinar as variações entre os resultados de cada corte. A composição química, a microestrutura e as perdas de água foram utilizadas para explicar possíveis causas das variações. Foram feitas análises de regressão, obtendo-se modelos de correlação entre os dados obtidos com o Warner-Bratzler Shear e o texturômetro com as duas lâminas estudadas. Os resultados obtidos com Texturômetro utilizando-se lâmina de 3 mm superestimaram os resultados, indicando menor maciez do que as outras técnicas. Não se observou relação entre a composição química e a perda de água por cozimento com a textura das carnes. Entretanto, os resultados das análises com microscopia eletrônica de varredura permitiram explicar a variabilidade dos resultados da força de cisalhamento. / Texture has a prominent position on the quality of meat, and it can be considered the most influential sensory characteristic on consumers\' acceptance. In this sense, the techniques for texture determination of meat are very important. Thus, the aim of this dissertation was a comparative study of three techniques of determination of shear force of meat, using two different equipments: Warner-Bratzler Shear, with its standard blade; and the Texturometer TAXT2i, with two blades with different thicknesses (3.05 and 1.01 mm), for obtaining correlations between these different techniques. The shear forces were determined in six meat cuts (5 bovines and 1 swine) allowing correlations over a wide range of shear force. Other analyzes (chemical composition, water losses during cooking and microstructure) were performed to supplement the information of the effects of three techniques on shear force results. The data obtained in the shear tests were subjected to a descriptive statistical analysis in order to determine variations between the results for each cut. The chemical composition, microstructure and water losses were used to explain the possible causes of variations. Regression analyzes were performed and linear models of correlation between the data obtained with Warner-Bratzler Shear and the two blades texturometer were established. The results obtained with the 3 mm blade texturometer overestimated the results, suggesting lower softness than the other techniques. There was no relationship between the chemical composition and water loss during cooking with the meat texture. However, the results of analysis with scanning electron microscopy allowed explain the variability of the results of shear force.

A textura tem posição de destaque na qualidade da carne, podendo ser considerada como a característica sensorial de maior influência na aceitação por parte dos consumidores. Nesse contexto, as técnicas de determinação da textura da carne são de extrema importância. Assim, o objetivo desta dissertação foi o estudo comparativo de três técnicas de determinação da força de cisalhamento de carnes, utilizando-se dois equipamentos diferentes: o Warner-Bratzler Shear com sua lâmina padrão e um Texturômetro modelo TAXT2i (SMS) com duas lâminas de espessuras diferentes (3,05 e 1,01 mm), com a intenção de se obter correlações entre as diferentes técnicas utilizadas. Foram determinadas as forças de cisalhamento em seis cortes cárneos (5 bovinos e 1 suíno) com a finalidade de se obter as correlações numa ampla faixa de força de cisalhamento. Outras análises (Composição química, Perdas de água por cozimento e Microestrutura) foram realizadas para complementar as informações dos efeitos das três técnicas utilizadas sobre as respectivas respostas. Os dados obtidos nos testes de cisalhamento foram submetidos a uma análise descritiva visando determinar as variações entre os resultados de cada corte. A composição química, a microestrutura e as perdas de água foram utilizadas para explicar possíveis causas das variações. Foram feitas análises de regressão, obtendo-se modelos de correlação entre os dados obtidos com o Warner-Bratzler Shear e o texturômetro com as duas lâminas estudadas. Os resultados obtidos com Texturômetro utilizando-se lâmina de 3 mm superestimaram os resultados, indicando menor maciez do que as outras técnicas. Não se observou relação entre a composição química e a perda de água por cozimento com a textura das carnes. Entretanto, os resultados das análises com microscopia eletrônica de varredura permitiram explicar a variabilidade dos resultados da força de cisalhamento. / Texture has a prominent position on the quality of meat, and it can be considered the most influential sensory characteristic on consumers\' acceptance. In this sense, the techniques for texture determination of meat are very important. Thus, the aim of this dissertation was a comparative study of three techniques of determination of shear force of meat, using two different equipments: Warner-Bratzler Shear, with its standard blade; and the Texturometer TAXT2i, with two blades with different thicknesses (3.05 and 1.01 mm), for obtaining correlations between these different techniques. The shear forces were determined in six meat cuts (5 bovines and 1 swine) allowing correlations over a wide range of shear force. Other analyzes (chemical composition, water losses during cooking and microstructure) were performed to supplement the information of the effects of three techniques on shear force results. The data obtained in the shear tests were subjected to a descriptive statistical analysis in order to determine variations between the results for each cut. The chemical composition, microstructure and water losses were used to explain the possible causes of variations. Regression analyzes were performed and linear models of correlation between the data obtained with Warner-Bratzler Shear and the two blades texturometer were established. The results obtained with the 3 mm blade texturometer overestimated the results, suggesting lower softness than the other techniques. There was no relationship between the chemical composition and water loss during cooking with the meat texture. However, the results of analysis with scanning electron microscopy allowed explain the variability of the results of shear force.

Learning Agility (LA) is catapulting our understanding of the relationship between the measurement of LA and leadership success, a critical component for succeeding in a volatile, uncertain, complex (VUCA) environment. While the business sector has benefited from the research and practice around LA, this exploratory study takes an initial look at the applicability of LA to higher education leadership through in-depth interviews with eleven college presidents, coupled with the results of the Burke Learning Assessment Inventory (BLAI). Administered to the presidents and their senior teams, the BLAI was created by W. Warner Burke to measure nine dimensions that demonstrate specific behaviors related to LA. Overall, both the interviews with the presidents and BLAI scores evidenced strong LA views and behaviors. A close examination of the senior team roles and the need for LA revealed strengths and alignment with key dimensions of the BLAI, while noticeable gaps surfaced between the presidents’ views and BLAI self-ratings, illuminating opportunities for growth and further research. A strong relationship was revealed between presidents’ BLAI scores and those she deemed higher performers across the critical dimensions, providing a snapshot of the LA behaviors of successful higher education leaders. All presidents acknowledged a relationship between LA and higher education leadership success, with 64% stating that there was a strong relationship, and the remaining 36% stating that there was a relationship, but to varying degrees, identifying some of the key dimensions as less applicable to higher education.

This study was conducted to determine threshold levels for Warner-Bratzler shear (WBS) force of the beef value cuts. USDA Choice and USDA Select M. biceps femoris, M. gluteus medius, M. infraspinatus, M. longissimus lumborum, M. rectus femoris, M. triceps brachii, and M. vastus lateralis steaks were evaluated for palatability characteristics and tenderness acceptability by a consumer panel (n = 205). Steaks also were evaluated by WBS analysis. The relationship between consumer tenderness-like ratings and WBS was investigated through regression analysis. Threshold WBS levels could not be determined due to the low correlation between consumer tenderness ratings and WBS. Within a muscle, percent tenderness acceptability was determined for each of the tenderness-like ratings. After analyzing the consumer ratings, tenderness acceptability, and WBS values, it was apparent that there may not be a single WBS threshold value suitable for all muscles. Research indicates that there may be muscle-specific WBS threshold levels; these values were not established from this research.

This study was conducted to determine threshold levels for Warner-Bratzler shear (WBS) force of the beef value cuts. USDA Choice and USDA Select M. biceps femoris, M. gluteus medius, M. infraspinatus, M. longissimus lumborum, M. rectus femoris, M. triceps brachii, and M. vastus lateralis steaks were evaluated for palatability characteristics and tenderness acceptability by a consumer panel (n = 205). Steaks also were evaluated by WBS analysis. The relationship between consumer tenderness-like ratings and WBS was investigated through regression analysis. Threshold WBS levels could not be determined due to the low correlation between consumer tenderness ratings and WBS. Within a muscle, percent tenderness acceptability was determined for each of the tenderness-like ratings. After analyzing the consumer ratings, tenderness acceptability, and WBS values, it was apparent that there may not be a single WBS threshold value suitable for all muscles. Research indicates that there may be muscle-specific WBS threshold levels; these values were not established from this research.