title: Effects of Kramer-shear-press-test conditions on the shear properties of beef products.
abstract: Tenderness parameters of bologna, salami, and pastrami were measured by Kramer-shear tests. Three levels of sample size and crosshead speed were used. The initial yield force did not change significantly as the sample size changed. The friction between the sample and press, and the sample's stress and strain changes, were studied to explain the effect of sample size on shear properties. Peak-force distance (PD) increased proportionally to the increase in fill percentage. Peak force (PF) and initial-yield distance (IYD) increased partly as the fill percentage increased. The slope changed with the change in IYD, and break area (BA) changed proportionally to the changes in PF and PD. Recommended test conditions for bologna are 50% fill percentage at any crosshead speed; those for salami are 25% fill percentage at 150-mm/min crosshead speed; and those for pastrami are 75% fill percentage at 250-mm/min crosshead speed.
authors: School of Engineering, University of Guelph, Guelph, Ontario, Canada N1G 2W1.
authors: M
authors: M
authors: Zhang
authors: G S
authors: GS
authors: Mittal