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SHEAR PROPERTIES AND WARNER‐BRATZLER TENDERNESS MEASUREMENT OF BEEF 1
Author(s) -
LU RENFU,
CHEN YUDREN
Publication year - 1999
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1999.tb00225.x
Subject(s) - tenderness , shear force , shear (geology) , raw meat , materials science , meat tenderness , zoology , composite material , food science , chemistry , biology
The shear properties of raw and cooked beef and their relationship with Warner‐Bratzler (WB) tenderness measurement were evaluated. Shear tests were performed on four muscles, biceps femoris (BF), longissimus dorsi (LD), semimembranosus (SM), and semitendinosus (ST), with three different aging treatments (0, 1, and 2 weeks), using a specially designed device and the WB shear device. Raw beef exhibited a nonlinear behavior characterized by linearity at small deformations, stress yield at intermediate deformations, and work hardening at large deformations. Cooked beef had a different nonlinear behavior with the slope of the force‐displacement curve increasing with displacement before the peak force. Cooking resulted in a large increase (p=0.01) in maximum shear force and strain energy. The effect of muscle type and aging on shear properties was mostly significant (p=0.05). The maximum shear force of cooked beef was correlated with WB measurement with the R 2 value ranging from 0.65 to 0.34 for LD, SM, and BF except for ST with a R 2 value of 0.10. Correlations of the shear properties of raw meat with WB measurement were low (R 2 <0.36), indicating the difficulty of predicting WB tenderness from the shear properties of raw meat.