EFFECTS OF KRAMER-SHEAR-PRESS-TEST CONDITIONS ON THE SHEAR PROPERTIESOF BEEF PRODUCTS

Tenderness parameters of bologna, salami, and pastrami were measured b y Kramer-shear tests. Three levels of sample size and crosshead speed were used. The initial yield force did not change significantly as the sample size changed. The friction between the sample and press, and t he sample's stress and strain changes, were studied to explain the eff ect of sample size on shear properties. Peak-force distance (PD) incre ased proportionally to the increase in fill percentage. Peak force (PF ) and initial-yield distance (IYD) increased partly as the fill percen tage increased. The slope changed with the change in IYD, and break ar ea (BA) changed proportionally to the changes in PF and PD. Recommende d test conditions for bologna are 50% fill percentage at any crosshead speed; those for salami are 25% fill percentage at 150-mm/min crosshe ad speed, and those for pastrami are 75% fill percentage at 250-mm/min crosshead speed.