Warner-Bratzler shear force repeatability in beef longissimus steaks cooked with a convection oven, broiler, or clam-shell grill
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Repeatability of Warner-Bratzler shear (WBS) force in beef loin strip steaks was determined using a small kitchen clam-shell grill (GRILL), oven roasting (OVEN), or oven broiling (BROIL). Cooking time for the GRILL method (7.0 min) was shorter, and the OVEN method (22.8 min) was longer compared with the BROIL cooking method (17.5 min, P < 0.001). WBS values across all cooking methods ranged from 1.5 to 7.5 kg. Repeatability of WBS was relatively high for BROIL (r=0.83), GRILL (r=0.88), and OVEN (r=0.88) cooking methods. Grilling beef loin steaks with an inexpensive clam-shell grill is an acceptable method for cooking steaks for research purposes.
author list (cited authors)
Kerth, C. R., Blair-Kerth, L. K., & Jones, W. R.
complete list of authors
Kerth, CR||Blair-Kerth, LK||Jones, WR