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Measures of Tenderness: Difference between revisions
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Two tenderness testing protocols, '''Warner-Bratzler Shear Force''' and '''Slice Shear Force''', are generally used in the beef industry today. Both are objective tests that adequately score beef and can be used for sorting the final product into levels of tenderness perceived by the consumer. | Two tenderness testing protocols, '''Warner-Bratzler Shear Force''' and '''Slice Shear Force''', are generally used in the beef industry today. Both are objective tests that adequately score beef and can be used for sorting the final product into levels of tenderness perceived by the consumer. | ||
'''Warner-Bratzler Shear Force''' uses a Warner-Bratzler shear blade on chilled cooked beef steak round cores (0.5 inches in diameter) removed parallel to the longitudinal orientation of the muscle fibers. A minimum of six cores are obtained from each steak sample and sheared once in the center of each core. The amount of pressure needed to shear the cooked core samples is used to classify the beef into a tenderness category. Less pressure needed to shear the slice indicates a more tender product whereas more pressure needed suggests a less tender cut. | |||
Revision as of 11:44, 4 November 2019
Tenderness
Measures of tenderness are used to quantify expected overall eating satisfaction of beef produced from a carcass. Beef that is more tender, or softer and easier to chew, is deemed to be more palatable by consumers.
Two tenderness testing protocols, Warner-Bratzler Shear Force and Slice Shear Force, are generally used in the beef industry today. Both are objective tests that adequately score beef and can be used for sorting the final product into levels of tenderness perceived by the consumer.
Warner-Bratzler Shear Force uses a Warner-Bratzler shear blade on chilled cooked beef steak round cores (0.5 inches in diameter) removed parallel to the longitudinal orientation of the muscle fibers. A minimum of six cores are obtained from each steak sample and sheared once in the center of each core. The amount of pressure needed to shear the cooked core samples is used to classify the beef into a tenderness category. Less pressure needed to shear the slice indicates a more tender product whereas more pressure needed suggests a less tender cut.
