Comparison of Factors Affecting Warner-Bratzler Shear Values of Beef Steaks

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Abstract
Thirty-one choice grade beef short loins were used to determine the effect of cooking method (broiling and cooking in deep fat), sample core size (1.27 cm. and 2.54 cm.), temperature of sample when sheared (hot and cold), and sample core position (medial, central and lateral) on Warner-Bratzler shear values. Shear values were significantly affected by all treatments. Sample cores from steaks cooked in deep fat had higher shear values than samples from broiled steaks. Sample cores sheared cold had higher shear values than sample cores sheared hot. Sample cores from the central and lateral locations had higher shear values than sample cores from the medial location. Low but significant positive relationships were observed between shear values for the various treatments employed.

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