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Modifications of the Warner-Bratzler shear force method to improve the relationship with pork tenderness1

Published online by Cambridge University Press:  20 November 2017

M.J. Van Oeckel ,
N. Warnants  and
Ch.V. Boucqué
M.J. Van Oeckel
Affiliation:
Agricultural Research Centre - Ghent, Department Animal Nutrition and husbandry, Scheldeweg 68, B-9090 Melle-Gontrode, Belgium
N. Warnants
Affiliation:
Agricultural Research Centre - Ghent, Department Animal Nutrition and husbandry, Scheldeweg 68, B-9090 Melle-Gontrode, Belgium
Ch.V. Boucqué
Affiliation:
Agricultural Research Centre - Ghent, Department Animal Nutrition and husbandry, Scheldeweg 68, B-9090 Melle-Gontrode, Belgium
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Extract

The tenderness of pork is one of the most important quality attributes to the consumer. Since it is very time-consuming and costly to evaluate tenderness by taste panel, Warner-Bratzler shear force (WBSF) is often used as a measure for meat tenderness (Boccard et al., 1981). However, the WBSF method gives a value for the maximal force needed to shear a cylindrical core of cooked meat, while the tenderness perception by the consumer is a result of the biting and chewing experience of grilled or fried meat. Moreover, this method is originally designed for the assessment of beef tenderness. The objective of this study was to evaluate modifications to the WBSF method to improve the correlation with pork tenderness.

Type
Programme
Information
Proceedings of the British Society of Animal Science , Volume 1999 , 1999 , pp. 12
Copyright
Copyright © The British Society of Animal Science 1999

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References

Boccard, R., Buchter, L., Casteels, M., Cosentino, E., Dransfield, E., Hood, D.E., Joseph, R.L., MacDougall, D.B., Rhodes, D.N., Schön, I., Tinbergen, B.J. and Touraille, C. 1981. Procedures for measuring meat quality characteristics in beef production experiments. Report of a Working Group in the Commission of the European Communities' (CEC) Beef Production Research Programme. Livestock Production Science 8, 385–397.CrossRefGoogle Scholar