Adaptability of Shear Presses to Specifying Tenderness of Cooked, Sliced, Freeze-Dried Beef
Abstract
A series of runs was made in which the tenderness and cuttability of cooked sliced beef as rated by a trained technological panel were compared to the ratings obtained with both the Warner-Bratzler and the Kramer shear presses. The correlations found between the various ratings were good and it is believed that the shear press readings can be developed into requirements for freeze-dried meats which would increase assurance of procuring satisfactory end products. Differences of product slice thickness from one-eighth to one-fourth inch were found not to make an appreciable difference in the final ratings by either the panel or the presses provided that the slices could be combined to give the same height stack for the shear press.
Document Details
- Document Type
- Technical Report
- Publication Date
- Dec 01, 1962
- Accession Number
- AD0293159
Entities
People
- J. M. Tuomy
- R. G. Young