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Warner‐Bratzler Shear Force Repeatability in Beef Longissimus Steaks Cooked With a Convection Oven, Broiler, or Clam‐shell Grill
Author(s) -
Kerth C.R.,
BlairKerth L.K.,
Jones W.R.
Publication year - 2003
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.1365-2621.2003.tb05729.x
Subject(s) - loin , repeatability , tenderness , broiler , chemistry , longissimus , roasting , food science , zoology , cooking methods , chromatography , biology
Repeatability of Warner‐Bratzler shear (WBS) force in beef loin strip steaks was determined using a small kitchen clam‐shell grill (GRILL), oven roasting (OVEN), or oven broiling (BROIL). Cooking time for the GRILL method (7.0 min) was shorter, and the OVEN method (22.8 min) was longer compared with the BROIL cooking method (17.5 min, P < 0.001). WBS values across all cooking methods ranged from 1.5 to 7.5 kg. Repeatability of WBS was relatively high for BROIL (r = 0.83), GRILL (r = 0.88), and OVEN (r = 0.88) cooking methods. Grilling beef loin steaks with an inexpensive clam‐shell grill is an acceptable method for cooking steaks for research purposes.