A Methodological Study of the Determination of Pork Warner-Bratzler Shear Force

Abstract

Abstract: An investigation into the effects of internal temperature, water-bath temperature, holding time and chilling temperature on the Warner-Bratzler shear force (WBSF) and cooking loss of pork longissimus dorsi muscle was studied with the aim of developing a reliable, standardized sample pretreatment approach for the determination of pork WBSF. Pork WBSF and cooking loss were positively related to internal temperature, water-bath temperature and holding time. WBSF values of pork samples chilled to a temperature between 0 ℃ and 4 ℃ showed maximum coefficient of variation. Different sample pretreatment methods had significantly different effects on pork WBSF. Taken together, the results of this study suggest that the sample pretreatment procedure for the determination of pork WBSF involves heating in a 72 ℃ water bath to an internal temperature of 70 ℃ and then immediately storage at 0—4 ℃ overnight.

Key words: pork, pretreatment, Warner-Braztler shear force (WBSF)

CLC Number:

TS251.51

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