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Texas Tech University WarnerBratzler Shear Force (BSF) Form Project Name: Cored By: Animal Aging Idea SF (b) Core 1Sheared By: Peak (b) SF (b) Core 2 Core 3Peak SF (b) Core 4Date: Peak (b) SF (b)
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01
Prepare the sample: Trim the meat sample into a uniform shape and size, typically a cylindrical shape with a diameter of 1.27 cm and a length of 2.54 cm.
02
Insert the sample: Insert the trimmed meat sample into the Warner-Bratzler shear force machine, ensuring that the sample is centered in the device.
03
Apply the force: Activate the machine to apply a force that perpendicular to the sample until it shears completely. The machine measures the force required to shear the sample.
04
Record the data: Make sure to record the shear force value indicated by the machine. This value represents the tenderness of the meat sample.

Who needs warner-bratzler shear force wbsf?

01
Warner-Bratzler shear force (WBSF) is commonly used in the meat industry to assess the tenderness of meat samples.
02
Researchers, meat processors, and quality control professionals often utilize WBSF to evaluate the effects of various factors on meat tenderness, such as animal breed, feed, aging, cooking methods, and processing techniques.
03
It helps in identifying the toughness or tenderness of meat, which is important for consumer satisfaction, product development, and improving processing techniques.
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Warner-Bratzler shear force (WBSF) is a method used to measure the tenderness of meat.
Researchers, food scientists, and those involved in meat testing may be required to perform and report WBSF.
To fill out WBSF, one must conduct the appropriate tests and record the results accurately.
The purpose of WBSF is to determine the tenderness of meat samples for research or quality control purposes.
The WBSF report should include details of the testing procedure, the results obtained, and any relevant sample information.
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