Analysis of Warner-Bratzler shear pattern with regard to myofibrillar and connective tissue components of tenderness.

Force-deformation curves from the Warner-Bratzler (WB) shear device were used to evaluate specific changes in the myofibrillar (WB M-force) and connective tissue component (WB C-force) of tenderness in samples from beef semitendinos. Cores were heated in a water bath to end point temperatures of 60°C and 80°C by using combinations of slow and fast heating rates. Increasing the end point temperature from 60°C to 80°C was found to increase the WB M-force and to decrease the WB C-force, whereas the WB peak force was least affected. Comparisons between different heating rate combinations to samples heated to 80°C showed that the WB M-force was affected by a heating rate both below and above 60°C, while the WB C-force was most influenced by a heating rate above 60°C. Slower heating rates and higher endpoint temperatures resulted in greater cooking losses and increased solubility of collagen. The WB M-force and WB C-force were found to be more significant estimators of sensory evaluations of tenderness and collagen solubility in this experiment than the usually measured WB peak force.