PHYSICAL AND CHEMICAL METHODS OF EVALUATION FOODS

Sampling the Meat

1. Three sizes of corers are available -- 1/2", 3/4" and 1". Use the one that is most appropriate for your experiment. Generally, it is best to use the largest possible in relation to the amount of available sample. 2. Samples for testing should be taken with a sharp corer. Every effort should be made to avoid large amounts of connective tissue and to cut the sample parallel to muscle fibers. 3. In taking the sample, the corer should be rotated continuously as it is pressed lightly into the muscle. 4. All samples within an experiment should be at the same temperature when cored and when sheared. Generally cooked meat should be at least room temperature and raw meat chilled thoroughly prior to taking the core.

Operation of the Shear

1. Set the dead hand on the scale to zero. Place the testing head up by means of the black knob on right hand side and insert the sample through the triangular hole. With the motor running, press in the two projecting lugs behind the dial near the top of the tester. This will engage the mechanism inside the tester and start the shearing operation. 2. At the completion of the shear operation the red scale needle will return to "zero", and the black indicator will show the pounds of force required to shear the sample. Record force to nearest 0.1 lb. 3. By means of the black knob, the testing head is raised for the next test. 4. It may be necessary to watch the scale when the reading is high as there is sometimes a jump in the hand when the breaking point is reached. This happens when the shear hits a piece of cartilage or accumulated connective tissue. 5. Readings should be made about every half inch on the core, rather than closer.

G-R Electric Manufacutring Company
Route 2
Manhattan, Kansas 66502

~$450

Letter Regarding Shear Apparatus

REFERENCES

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Alsmeyer, R.H., J.W. Thorton, R.L. Hiner and N.C. Bollinger. 1966. Beef and pork tenderness measured by the press, Warner-Bratzler and STE methods. Food Technology 20:583.

Black, W.H., K.F. Warner, and C.F. Wilson. 1931. Beef Production and Quality as Affected by Grade of Steer and Feeding Grain, . pp. 39-42. U.S.D.A.

Burrill, L.M., D. Doothardt, and R.L. Safflo. 1962. Two mechanical devices compared with taste panel evaluation for measuring tenderness. Food Technology 16(10):145.

Dohlinger, E.L. and M.N. Lewis. 1954. Precooked and fresh frozen beef rounds: total weight loss, drip loss, and tenderness. Journal American Dietetics Association 30:362.

Elwhaney, N., A. Kramer, and R. Wiley. 1956. The shear press - an instrument for measuring the quality of foods. IV. Application to asparagus. Food Technology 10(9):434.

Kramer, A., H. Lacey, E.E. Meschter, and G. Werner. 1963. Use of shear press in determining fibrousness of raw and canned asparagus. Food Technology 10:439.

Proctor, B.E., S. Davison, G.J. Malecki, and M. Welch. 1955. A recording strain gage denture tenderometer for foods. I. Instrument evaluation and tests. Food Technology 9:471-477.

Proctor, B.E., S. Davison, G.J. Malecki, and M. Welch. 1956. A recording strain gage denture tenderometer for foods. Ii. Studies on the masticatory force and motion and the force penetration relationship. Food Technology 10:327-331.

U.S.D.A. 1933. Methods of cooking and testing meat for palatability, (mimeographed). National Livestock Meat Board. Conference on Cooperative Meat Investigations (TX749.06)

Wiley, R.C., N. Elehwany, and A. Kramer. 1956. The shear press, an instrument for measuring the quality of foods. IV. Application to asparagus. Food Technology 10:439.

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