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Comparisons between the pork Warner-Brazler shear force values of the roasting and boiling cooking methods

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 eac...

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Main Authors: Fong, Michelle Wai Cheng, Ooi, Peck Toung, Sazili, Awis Qurni, Goh, Yong Meng
Format: Article
Language:English
Published: Veterinary Association Malaysia 2018
Online Access:http://psasir.upm.edu.my/id/eprint/65338/1/JVM-2018-Issue-1_Michelle-and-Ooi.pdf
http://psasir.upm.edu.my/id/eprint/65338/
http://jvm.vam.org.my/wp-content/uploads/2018/07/JVM-2018-Issue-1_Michelle-and-Ooi.pdf
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spelling my.upm.eprints.653382018-10-05T07:39:08Z http://psasir.upm.edu.my/id/eprint/65338/ Comparisons between the pork Warner-Brazler shear force values of the roasting and boiling cooking methods Fong, Michelle Wai Cheng Ooi, Peck Toung Sazili, Awis Qurni Goh, Yong Meng 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 70°C, and Group 2: Boiled in a water bath of 80°C for 30 min until internal temperature of 70°C. 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 (p<0.05) than the WBSF values of boiled pork, with very high ICC between both samples [r=0.905, 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. Veterinary Association Malaysia 2018 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/65338/1/JVM-2018-Issue-1_Michelle-and-Ooi.pdf Fong, Michelle Wai Cheng and Ooi, Peck Toung and Sazili, Awis Qurni and Goh, Yong Meng (2018) Comparisons between the pork Warner-Brazler shear force values of the roasting and boiling cooking methods. Jurnal Veterinar Malaysia, 30 (1). pp. 26-29. ISSN 9128-2506 http://jvm.vam.org.my/wp-content/uploads/2018/07/JVM-2018-Issue-1_Michelle-and-Ooi.pdf
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description 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 70°C, and Group 2: Boiled in a water bath of 80°C for 30 min until internal temperature of 70°C. 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 (p<0.05) than the WBSF values of boiled pork, with very high ICC between both samples [r=0.905, 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.
format Article
author Fong, Michelle Wai Cheng
Ooi, Peck Toung
Sazili, Awis Qurni
Goh, Yong Meng
spellingShingle Fong, Michelle Wai Cheng
Ooi, Peck Toung
Sazili, Awis Qurni
Goh, Yong Meng
Comparisons between the pork Warner-Brazler shear force values of the roasting and boiling cooking methods
author_facet Fong, Michelle Wai Cheng
Ooi, Peck Toung
Sazili, Awis Qurni
Goh, Yong Meng
author_sort Fong, Michelle Wai Cheng
title Comparisons between the pork Warner-Brazler shear force values of the roasting and boiling cooking methods
title_short Comparisons between the pork Warner-Brazler shear force values of the roasting and boiling cooking methods
title_full Comparisons between the pork Warner-Brazler shear force values of the roasting and boiling cooking methods
title_fullStr Comparisons between the pork Warner-Brazler shear force values of the roasting and boiling cooking methods
title_full_unstemmed Comparisons between the pork Warner-Brazler shear force values of the roasting and boiling cooking methods
title_sort comparisons between the pork warner-brazler shear force values of the roasting and boiling cooking methods
publisher Veterinary Association Malaysia
publishDate 2018
url http://psasir.upm.edu.my/id/eprint/65338/1/JVM-2018-Issue-1_Michelle-and-Ooi.pdf
http://psasir.upm.edu.my/id/eprint/65338/
http://jvm.vam.org.my/wp-content/uploads/2018/07/JVM-2018-Issue-1_Michelle-and-Ooi.pdf
_version_ 1643838285619920896
score 13.211869

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