Cooking and shearing methodology effects on Warner-Bratzler shear force values of pork

Pork loin chops from 50 carcasses were used to evaluate the effect of cooke ry method and shearing methodology on Warner-Bratzler shear (WBS) force val ues, Chops were cooked to an internal temperature of 70C on either an elect ric open-hearth grill or in a commercial convection oven. After a 2 h cooli ng period, five 1.27-cm diameter cores from each chop were sheared once thr ough the center of the core with either: (1) a Warner-Bratzler machine, (2) an Instron Universal Testing Machine with a WBS device in compression, or (3) an Instron Universal Testing Machine with a WBS device in tension. Chop s cooked in the convection oven had lower (P < 0.03) WBS force values than chops cooked on an open-hearth grill (2.78 vs 2.98 kg, respectively). Shear force values obtained with the Warner-Bratzler machine were lower (1.93 kg , P < 0.01) than those from the Instron with either the WBS device in compr ession (3.53 kg) or in tension (3.18 kg).