Efficacy of performing Warner–Bratzler and slice shear force on the same beef steak following rapid cooking

The ability to perform Warner–Bratzler and slice shear force on the same beef top loin steak was investigated. Three, 2.54-cm steaks from top loins ( n = 99) were allotted to either Warner–Bratzler only (WBS), slice shear force only (SSF), or Warner–Bratzler and slice shear force (WBS/SSF). Steaks were thawed at 2 °C for 48 h prior to cooking. Steaks were cooked to 71 °C using a conveyor convection oven and allowed to cool at room temperature for a minimum of 4 h. Steaks allotted to WBS used six 1.27-cm cores and steaks allotted for WBS/SSF used four cores. Steaks allotted to SSF and WBS/SSF used one, 1 cm × 5 cm slice. Correlations among WBS and SSF for all steaks ranged from 0.49 to 0.69 ( P < 0.0001). When correlations were generated for steak location within the top loin, the relationships among WBS and SSF performed in the same steak ranged from 0.53 to 0.70 ( P < 0.05). These results indicate that it may be feasible to conduct WBS and SSF on the same top loin steak, and that the steak taken 2.54 cm from the 13th rib is the optimal location for this combination of procedures.