Influence of Storage Times After Cooking on Warner‐Bratzler Shear Values of Beef Roasts
1983; Wiley; Volume: 48; Issue: 1 Linguagem: Inglês
10.1111/j.1365-2621.1983.tb14865.x
ISSN1750-3841
AutoresJames C. Williams, R. A. Field, M. L. Riley,
Tópico(s)Animal Nutrition and Physiology
ResumoABSTRACT Fifty longissimus and 49 biceps femoris roasts were cut from five Choice‐grade steer carcasses and used to evaluate differences in Warner‐Bratzler shear values at different times after cooking. Five longissimus roasts and four or five biceps femoris roasts were cut from both sides of each carcass. Roasts were cooked to an internal temperature of 71°C then wrapped in aluminum foil and chilled (4°C) for 2, 24, 48, 72 or 168 hr prior to shear analysis. No differences in shear values by carcass side or by length of chill after cooking existed for biceps femoris roasts. Longissimus roasts were more tender when taken from the left side and when chilled for 2 hr vs longer chill periods. Roasts chilled for 24, 48, 72 or 168 hr had similar shear values. Cores taken from the medial portion of the longissimus roasts had lower shear values than cores taken from the central or lateral portions. Longissimus roasts were always more tender than roasts from the biceps femoris muscle and they were less variable in tenderness.
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