Relationship of Warner-Bratzler shear force and trained sensory panel tenderness of strip loin steaks cooked to 131 and 158°F

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dc.contributor.author Stephens, J.W.
dc.contributor.author Obuz, E.
dc.contributor.author Grobbel, J.P.
dc.contributor.author Dikeman, Michael E.
dc.date.accessioned 2010-08-04T13:46:21Z
dc.date.available 2010-08-04T13:46:21Z
dc.date.issued 2010-08-04T13:46:21Z
dc.identifier.uri http://hdl.handle.net/2097/4426
dc.description.abstract In a previous study, eighteen strip loins from USDA Select and premium Choice carcasses were cooked on a Magikitch’n® belt grill to determine tenderness at nine different endpoint temperatures. That study revealed that optimum Warner-Bratzler shear force (WBSF) values occurred in strip loin steaks cooked to 131°F, but current WBSF protocol requires steaks to be cooked to 158°F. Therefore, trials employing trained sensory panels (TSP) were conducted to determine the relationship of WBSF with TSP tenderness from steaks cooked to 131 and 158°F on the belt grill. As expected, panelists found steaks cooked to 131°F more tender than those cooked to 158°F. The relationship of WBSF with TSP ratings for tenderness was not significant (P>0.05) when both steaks were cooked to 158°F. When both steaks were cooked to 131°F, however, there was a moderate relationship (r = -0.52) of WBSF with TSP tenderness. The relationship of WBSF from steaks cooked to 131°F with TSP ratings for tenderness from steaks cooked to 158°F was the strongest (r = -0.66). More research is needed to determine the feasibility of cooking steaks to 131°F, rather than 158°F, to improve WBSF determination. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen's Day, 2004 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 04-242-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 923 en_US
dc.subject Beef en_US
dc.subject Warner-Bratzler shear force en_US
dc.subject Strip loin steaks en_US
dc.subject Sensory panel en_US
dc.title Relationship of Warner-Bratzler shear force and trained sensory panel tenderness of strip loin steaks cooked to 131 and 158°F en_US
dc.type Conference paper en_US
dc.date.published 2004 en_US
dc.citation.epage 121 en_US
dc.citation.spage 119 en_US
dc.description.conference Cattlemen's Day, 2004, Kansas State University, Manhattan, KS, March 5, 2004 en_US
dc.contributor.authoreid mdikeman en_US
dc.contributor.authoreid jgrobbel en_US


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