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Effect of Coring Methods on Shear Values Determined by Warner‐Bratzler Shear a
Author(s) -
HOSTETLER ROBERT L.,
RITCHEY S. J.
Publication year - 1964
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1964.tb00431.x
Subject(s) - coring , shear (geology) , longissimus dorsi , shear force , perpendicular , biceps , chemistry , anatomy , materials science , mineralogy , composite material , mathematics , geometry , biology , food science , metallurgy , drilling
SUMMARY Shear‐force values were determined with the Warner‐Bratzler shear machine on cores obtained by two methods from steaks from longissimus dorsi (LD) and biceps femoris (BF) muscles cooked to 61 and 80°C. One‐half‐inch cores were cut either parallel with the muscle fibers or perpendicular to the cut surface of the steak without regard to orientation of the fibers. The LD and BF muscles did not react in the same manner to changes in coring method. Method of coring made a large difference in shear values in LD at 80°C. With one exception shear values of paired steaks from the same muscle with cores cut parallel were more closely related than shear values of cores from within the same steak cut differently.