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. 2022 Jan 5;11(1):131. doi: 10.3390/foods11010131

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© 2022 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Effect of cooking rate on Warner–Bratzler shear force (WBSF) and cooking loss, and of cooking loss on WBSF. For chops cooked to 63 °C: (A) WBSF, kg = −0.201 (cooking rate, °C/min) −0.238 (group 2) −0.146 (group 3) + 3.708; R² = 0.032. (B) Cooking loss, % = −0.033 (cooking rate, °C/min) + 0.133 (group 3) + 3.682; R² = 0.076. (C) WBSF, kg = 0.076 (cooking loss, %) −0.343 (group 2) –0.169 (group 3) + 1.488; R² = 0.132. For chops cooked to 71 °C: (D) WBSF, kg = −0.217 (cooking rate, °C/min) −0.319 (group 2) + 4.025; R² = 0.054. (E) Cooking loss, % = −4.512 (cooking rate, °C/min) −0.238 (group 2) + 39.665; R² = 0.256. (F) WBSF, kg = 0.085 (cooking loss, %) −0.478 (group 2) + 1.078; R² = 0.201.