Our objective was to compare measurement of Warner-Bratzler shear force of beef longissimus within and among institutions when each institution used its own protocol and when all institutions used a standardized protocol. In Exp. 1, each of five institutions (A, B, C, D, and E) received two adjacent steaks from each of 27 beef strip loins (longissimus lumborum). Warner-Bratzler shear force was measured for both steaks using the procedures normally used at each institution. In Exp. 2, each institution received two adjacent steaks from each of 45 strip loins. Shear force was measured for both steaks using a standardized protocol. In Exp. 1, Warner-Bratzler shear force was highest (P < .05) for A (4.7 kg) and lowest (P < .05) for B (2.9 kg). Repeatability of shear force was highest for A and C (.73 and .72), intermediate for D (.63), and lowest for B and E (.39 and .44). In Exp. 2, Warner-Bratzler shear force was highest (P < .05) for A (5.1 kg) and lowest (P < .05) for E (3.7 kg). Repeatability of shear force was highest for A (.87), intermediate for B, D, and E (.81, .75, and .80), and lowest for C (.67). Shear force values differed within and among institutions due to protocol, execution of the protocol, and instrument variation. Thus, comparisons of Warner-Bratzler shear force data among institutions are currently not valid. However, it is possible for institutions to obtain the same mean shear force value and have high repeatability if a standard protocol is properly executed with calibrated equipment.
- Shear Strength