This study aimed to investigate the effect of homogenisation speed and centrifugation on particle size (PS) evaluation, and examine its relationship with shear force. Beef Longissimus lumborum (LL) muscle portions were randomly assigned to different ageing periods (0, 3 or 5 weeks), and tested for PS and shear force. The PS analysis was conducted at different homogenisation speeds (11,000, 16,000 and 19,000 rpm) with and without a centrifugation step prior to measurement. Samples homogenised at 11,000 rpm and not centrifuged gave PS results significantly different at each ageing time as did samples homogenised at 19,000 rpm and centrifuged. Overall samples homogenised at 11,000 rpm produced the lowest coefficient of variation for PS results. There was a significant correlation between PS and shear force across the different homogeniser speeds and centrifugation statuses. It is concluded that best practice when measuring PS in beef includes a homogeniser speed of 11,000 rpm with no centrifugation prior to measurement.

这项研究旨在调查均质化速度和离心作用对粒度（PS）评估的影响，并研究其与剪切力的关系。龙眼牛肉（LL）肌肉部分被随机分配到不同的衰老期（0、3或5周），并测试PS和剪切力。在测量之前，在有和没有离心步骤的情况下，以不同的均质化速度（11,000、16,000和19,000 rpm）进行PS分析。以11,000 rpm均质并离心的样品在每个老化时间的PS结果均显着不同，以19,000 rpm均质并离心的样品也是如此。以11,000 rpm均质化的总体样品产生的PS结果变异系数最低。在不同的均质器速度和离心状态下，PS和剪切力之间存在显着的相关性。结论是，测量牛肉中PS的最佳实践包括均质器速度11,000 rpm，测量前不进行离心分离。