Objective: Beef tenderness is a complex palatability trait with many tenderness-contributing components. The objective of this study to understand the relative contribution each component eight different beef muscles.

To determine the average tenderness and sensory ratings of beef subprimal cuts sold in retail cases across the United States, retail cuts were purchased through typical retail outlets in 14 metropolitan cities and transported to Texas A&M University for sensory and Warner-Bratzler shear analysis. The overall mean shear force for all cuts was 3.65 kg, and the mean shear force values for chuck, r...

Meat quality is a term used to describe a range of attributes of meat. Consumer research suggests that tenderness is a very important element of eating quality and that variations in tenderness affect the decision to repurchase. The present paper highlights recent information on the factors that affect tenderness. While the precise aetiology is not fully understood, a number of factors have bee...

The aim of this paper is to adduce the meaning of Viktor Frankl’s logotherapy and existential analysis—the spirit of logotherapy—in the two-fold sense of its core teachings, as well as its emphasis on the spiritual dimension of the human person. Firstly, I situate Frankl’s tri-dimensional ontology—his philosophical anthropology—within a Platonic perspective, asserting that it was Plato who firs...

This tutorial focuses on measurement uncertainty estimation in amperometric sensors (both for liquid and gas-phase measurements). The main uncertainty sources are reviewed and their contributions are discussed with relation to the principles of operation of the sensors, measurement conditions and properties of the measured samples. The discussion is illustrated by case studies based on the two ...