Comparisons between the pork warner-brazler shear force values of the roasting and boiling cooking methods

Fong Michelle W. C., . and Ooi P. T., . and Awis Q. S., . and Goh Y. M., . Comparisons between the pork warner-brazler shear force values of the roasting and boiling cooking methods. pp. 26-29. ISSN 0128-2506

This study focuses on investigating the difference in Warner Brazler Shear Force (WBSF) values of pork meat and its reliability between roasting and boiling cooking methods. Ten samples of longissimus dorsi (LD) whole cuts from commercial three-way crosswere trimmed to a length of 4 cm thickness each. Each sample was then separated into 2 groups: Group 1:Roasted with convection oven to internal temperatures of 70C and Group 2: Boiled in a water bath of 80C for 30 min until internal temperature of 70C. A total of 57 pairs of cylindrical cores (6-7 cylindrical cores) were obtained from each cooked LD for analysis. Difference between the two cooking methods for both the shear force values were compared using pairwise student T test statistical analysis and intraclass correlation coefficient (ICC) was used to establish and quantify reproducibility for reliability of the measurements. The WBSF values for roasted pork is significantly lower (p0.05) than the WBSF values of boiled pork with very high ICC between both samples r0.905 95 CI (0.64 0.98). Bland Altman plots subjected to limits of agreements (LOA) also showed good agreements for all the measurements. Roasting gives a lower WBSF values when compare to boiling (0.51kg difference 10.89 difference). Both roasted and boiled cooking methods can be used to determine the shear force values of pork.

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Abstract

This study focuses on investigating the difference in Warner Brazler Shear Force (WBSF) values of pork meat and its reliability between roasting and boiling cooking methods. Ten samples of longissimus dorsi (LD) whole cuts from commercial three-way crosswere trimmed to a length of 4 cm thickness each. Each sample was then separated into 2 groups: Group 1:Roasted with convection oven to internal temperatures of 70C and Group 2: Boiled in a water bath of 80C for 30 min until internal temperature of 70C. A total of 57 pairs of cylindrical cores (6-7 cylindrical cores) were obtained from each cooked LD for analysis. Difference between the two cooking methods for both the shear force values were compared using pairwise student T test statistical analysis and intraclass correlation coefficient (ICC) was used to establish and quantify reproducibility for reliability of the measurements. The WBSF values for roasted pork is significantly lower (p0.05) than the WBSF values of boiled pork with very high ICC between both samples r0.905 95 CI (0.64 0.98). Bland Altman plots subjected to limits of agreements (LOA) also showed good agreements for all the measurements. Roasting gives a lower WBSF values when compare to boiling (0.51kg difference 10.89 difference). Both roasted and boiled cooking methods can be used to determine the shear force values of pork.

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Item Type:	Article
AGROVOC Term:	Pork
AGROVOC Term:	Pig meat
AGROVOC Term:	Cooking
AGROVOC Term:	Roasting
AGROVOC Term:	Boiling
AGROVOC Term:	Measurement
AGROVOC Term:	Food value
AGROVOC Term:	Meat quality
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8340

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