Warner-Bratzler shear force repeatability in beef longissimus steaks cooked with a convection oven, broiler, or clam-shell grill Academic Article

abstract

• 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.

authors

• Kerth, Christopher

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• Kerth, C. R., Blair-Kerth, L. K., & Jones, W. R.

citation count

• 34

complete list of authors

• Kerth, CR||Blair-Kerth, LK||Jones, WR

publication date

• January 2003

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

keywords

• Beef
• Broil
• Clam-shell Grill
• Roast
• Shear Force

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.2003.tb05729.x

start page

• 668

end page

• 670

volume

• 68

issue

• 2

URL

• http://dx.doi.org/10.1111/j.1365-2621.2003.tb05729.x