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Design and Evaluation of a Modified Shear Head for the Warner‐Bratzler Shear to Evaluate Tenderness of Cooked Ground Beef Patties
Author(s) -
OCKERMAN H. W.,
PIERSON C. J.,
HODGES R. R.
Publication year - 1981
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.1365-2621.1981.tb04526.x
Subject(s) - tenderness , shear (geology) , longissimus dorsi , head (geology) , shear force , food science , mathematics , chemistry , materials science , composite material , biology , paleontology
The Ohio State Shear Head, a modified attachment for the Warner‐Bratzler shear device, has been developed for utilization in the ground beef production area. The device is capable of measuring tenderness in cooked ground beef patties; as evidenced by the test results which compare it to a sensory evaluation panel and an Instron Universal Testing Machine. These test results emphasize the high correlation between the Ohio State Shear Head and the sensory evaluation panel. The resulting correlations of these tenderness measurement scores were highly significant for patties consisting of: (a) single muscles—ranging in tenderness (r =−0.41), and (b) combined muscles—Longissimus dorsi and shank (r =−0.96). The Ohio State Shear Head has the advantages of low cost operation and an unsophisticated technique.