Abstract
ABSTRACTTenderness of steaks and diced meat was evaluated by sensory panel, Wainer‐Bratzler shear press and modified Kramer shear press which employed coarse grinding of meat through a food chopper and shearing duplicate 20g samples of ground meat by the Kramer shear device. Highly significant (P < 0.01) correlation coefficients of ‐0.88 and ‐0.80 were obtained for the steaks and diced meat, respectively, between sensory score and modified Kramer shear value. A correlation value of 0.90 between W‐B shear values and modified Kramer shear values was also highly significant. The results strongly indicate that the modified sample preparation method is a simple, reliable and versatile method which is less influenced by experimental variables and is applicable to almost any kind of meat products.
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