Open Access. Powered by Scholars. Published by Universities.®
Kansas Agricultural Experiment Station Research Reports
2004; Kansas Agricultural Experiment Station contribution; no. 04-242-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 923; Beef; Endpoint temperature; Warner-Bratzler shear force; Cooking method; Marbling degree
Articles 1 - 1 of 1
Full-Text Articles in Life Sciences
Endpoint Temperature, Cooking Method, And Marbling Degree Have Different Effects On Warner-Bratzler Shear Force Of Beef Strip Loin, Bottom Round, And Brisket Muscles, E. Obuz, J.W. Stephens, J.P. Grobbel, T.M. Loughin, Michael E. Dikeman
Endpoint Temperature, Cooking Method, And Marbling Degree Have Different Effects On Warner-Bratzler Shear Force Of Beef Strip Loin, Bottom Round, And Brisket Muscles, E. Obuz, J.W. Stephens, J.P. Grobbel, T.M. Loughin, Michael E. Dikeman
Kansas Agricultural Experiment Station Research Reports
Our objective was to determine the effects of endpoint temperature, cooking method, and marbling on Warner-Bratzler shear force (WBSF; an objective method for determining tenderness) of three beef muscles. Eighteen subprimals of a muscle containing low content of connective tissue, longissimus lumborum (strip loin), and two muscles containing a high content of connective tissue, biceps femoris (bottom round) and deep pectoralis (brisket), were selected from USDA Select and Choice (Certified Angus Beef) carcasses. After 14 days of aging, subprimals were frozen, fabricated into steaks, and stored frozen until cooking. Steaks were assigned to one of two cooking methods, the Magikitch'n® …