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Sampling, cooking, and coring effects on Warner-Bratzler shear force values in beef
T L Wheeler1, S D Shackelford, M Koohmaraie
1Roman L. Hruska U.S. Meat Animal Research Center, ARS, USDA, Clay Center, NE 68933, USA.
Journal of Animal Science
|July 1, 1996
Summary
Thawing frozen beef steaks more completely before cooking reduces Warner-Bratzler shear force. Proper sample preparation and controlled cooking are crucial for accurate and repeatable beef tenderness measurements.
Area of Science:
- Food Science
- Meat Science
- Sensory Analysis
Background:
- Warner-Bratzler shear force (WBSF) is a standard objective measure of meat tenderness.
- Accurate WBSF measurement is critical for evaluating beef quality and consumer acceptance.
- Several factors can influence WBSF, necessitating careful control during experimentation.
Purpose of the Study:
- To investigate the impact of various factors on Warner-Bratzler shear force in cooked beef.
- To identify optimal conditions for repeatable and accurate shear force measurements.
- To provide guidance for standardized meat tenderness evaluation.
Main Methods:
- Cooked beef steaks under controlled conditions, varying thawing extent, cooking method, and core sampling orientation.
- Measured Warner-Bratzler shear force and assessed repeatability.
- Analyzed the influence of steak location, cooking temperature vs. time, and broiler type on WBSF.
Main Results:
- Increased thawing extent significantly decreased shear force.
- Cooking to a constant temperature resulted in higher shear force repeatability compared to constant time.
- Cores sampled perpendicular to muscle fibers showed lower mean shear force but reduced repeatability.
Conclusions:
- Thawing extent, cooking method, and sample preparation significantly impact beef shear force measurements.
- Controlling these variables is essential for accurate and repeatable tenderness assessment.
- Standardized protocols are needed to ensure reliable WBSF data in meat science research.