Supported in part by the Animal Husbandry Research Division, Agricultural Research Service, U. S. Department of Agriculture.
Effect of Coring Methods on Shear Values Determined by Warner-Bratzler Sheara
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 29, Issue 5, pages 681–685, September-October 1964
How to Cite
HOSTETLER, R. L. and RITCHEY, S. J. (1964), Effect of Coring Methods on Shear Values Determined by Warner-Bratzler Shear. Journal of Food Science, 29: 681–685. doi: 10.1111/j.1365-2621.1964.tb00431.x
This paper is a contribution of the Texas Agricultural Experiment Station.
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Manuscript received February 24, 1964
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.