Beef cut with Warner Bratzler

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firmness, toughness

Abstract

The firmness and toughness of muscle and processed meats are critical textural parameters to optimizing breeding, feeding and processing conditions. Consumers evaluate meat as they initially bite and then chew the product. The standard USDA procedure for evaluating beef texture is to shear ½” diameter cored samples of beef with the Warner-Bratzler fixture. This application study illustrates how to use the TA-7 USDA Warner-Bratzler fixture with the TA.XTPlus Texture Analyzer to evaluate meat firmness and tenderness.