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Related Concept Videos

Shearing Stress

Shearing Stress

Shearing stress, denoted by the Greek letter tau (τ), is stress caused by forces acting transversely on an object. These forces create internal ones within the entity in the plane where the external forces are applied. The resultant of these internal forces is the shear in the section.
The average shearing stress can be calculated by dividing the shear by the area of the cross-section.

Shear on the Horizontal Face of a Beam Element

Shear on the Horizontal Face of a Beam Element

To understand shear on the flat side of a prismatic beam element, consider the vertical and horizontal shearing forces, and the normal forces, acting on the element. The element's upper (U) and lower (L) sections, which are divided by the beam's neutral axis, are examined. The equilibrium of these forces is determined by applying the equilibrium equation, which helps identify the horizontal shearing force. This force is directly related to the bending moments and the cross-section's first...

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Related Experiment Video

Updated: May 11, 2026

Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat

Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat

Published on: April 26, 2013

Introducing an angle adjustable cutting box for analyzing slice shear force in meat.

Tom Whitesell¹, Carmen Avilés, Jennifer L Aalhus

¹Lacombe Research Centre, Agriculture and Agri-Food Canada.

Journal of Visualized Experiments : Jove

|May 7, 2013

Summary

A new variable angle cutting box accurately measures meat texture by aligning with muscle fibre direction. This method enhances the Slice Shear Force (SSF) protocol for reliable tenderness evaluation.

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Last Updated: May 11, 2026

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Area of Science:

Meat science
Food texture analysis
Biomechanical testing

Background:

Muscle fibre angle variability impacts meat texture assessment.
Traditional shear force testing uses fixed angles, potentially misrepresenting tenderness.
Accurate meat texture evaluation is crucial for consumer satisfaction and industry standards.

Purpose of the Study:

To introduce and validate a variable angle cutting box for meat texture analysis.
To improve the accuracy of the Slice Shear Force (SSF) protocol.
To establish a high-throughput method for evaluating meat tenderness in the longissimus muscle.

Main Methods:

Utilizing a variable angle cutting box to match knife angles with individual muscle fibre orientation.
Cooking steak cores to 71°C on a grill at 210°C.
Applying the Slice Shear Force (SSF) protocol to warm, precisely cut muscle cores.

Main Results:

The variable angle cutting box ensures consistent parallelism between slices and muscle fibres.
This method provides a more accurate representation of maximal shear force.
The technique demonstrates high-throughput potential for tenderness evaluation across different muscle locations.

Conclusions:

The variable angle cutting box, combined with the SSF protocol, offers a precise and efficient method for meat tenderness assessment.
This approach can be applied to various locations within the longissimus muscle and potentially other meat muscles.
The validated technique improves the reliability of meat texture data for research and industry applications.