Shear values

Shear values are measures of the forces a material, such as a food, experiences under shear. In meat science they are often determined on cooked meat, for example with Warner-Bratzler shear testing, as an objective indication of tenderness: lower shear force means more tender meat. Processors use these values to compare cuts, evaluate ageing, and validate tenderizing treatments. They translate eating quality into numbers. They bring objectivity to tenderness grading. Consumers benefit from consistent quality. Numbers guide breeding and processing.