IDENTIFICATION OF THRESHOLD LEVELS FOR WARNER‐BRATZLER SHEAR FORCE IN BEEF TOP LOIN STEAKS

Abstract

ABSTRACT Threshold Warner‐Bratzler shear (WBS) values were determined by regression analysis of WBS force values and trained sensory panel overall tenderness ratings of beef top loin steaks from A‐ and B‐maturity carcasses (n = 678). Guidelines for retail and foodservice beef were based on 50 and 68% confidence levels, respectively, for overall tenderness ratings of “slightly tender.” Due to the extreme variation in tenderness that exists in the current U.S. beef population, more stringent confidence levels were not practical. Threshold WBS values for retail and foodservice beef were 4.6 and 3.9 kg, respectively. When these values were tested against the population of beef in the National Consumer Retail Beef Study, the 4.6 kg value was 88.6% accurate at determining whether or not a steak would be rated less than “slightly tender”by consumers.