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Technical Note: The Effect Of Freezing On Warner-Bratzler Shear Force Values Of Beef Longissimus Steaks Across Several Postmortem Aging Periods, B.C. Shanks, D.M. Wulf, R.J. Maddock
Technical Note: The Effect Of Freezing On Warner-Bratzler Shear Force Values Of Beef Longissimus Steaks Across Several Postmortem Aging Periods, B.C. Shanks, D.M. Wulf, R.J. Maddock
Animal Science Faculty Publications
The objective of this study was to compare fresh and frozen protocol procedures for Warner- Bratzler shear force (WBSF) determination on steaks aged for different periods of time. The fresh protocol consisted of measuring WBSF on steaks cooked on the exact day the aging period ended. The frozen protocol consisted of measuring WBSF on steaks that were aged, frozen (−16°C) for approximately 2 mo, thawed for 24 h, and then cooked. Twenty-two strip loin steaks from each of 20 crossbred heifers and steers were individually vacuum-packaged and assigned to either the fresh or frozen protocol and one of 11 aging …