TY - JOUR
T1 - A Comparison of Warner-Bratzler Shear Force Assessment Within and among Institutions
AU - Wheeler, T. L.
AU - Shackelford, S. D.
AU - Johnson, L. P.
AU - Miller, M. F.
AU - Miller, R. K.
AU - Koohmaraie, M.
N1 - Copyright:
Copyright 2018 Elsevier B.V., All rights reserved.
PY - 1997/9
Y1 - 1997/9
N2 - 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.
AB - 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.
KW - Accuracy
KW - Beef
KW - Methodology
KW - Repeatability
KW - Shear Strength
KW - Tenderness
UR - http://www.scopus.com/inward/record.url?scp=0031225817&partnerID=8YFLogxK
U2 - 10.2527/1997.7592423x
DO - 10.2527/1997.7592423x
M3 - Article
C2 - 9303461
AN - SCOPUS:0031225817
VL - 75
SP - 2423
EP - 2432
JO - Journal of Animal Science
JF - Journal of Animal Science
SN - 0021-8812
IS - 9
ER -