Effect of low temperatures (−18 to +5 °C) on the texture of beef lean

The textural properties of beef over the temperature range −18 to +5 °C were measured using Warner Bratzler (WB) and tensile techniques. In addition, the effects of rapid radio frequency (RF) tempering and slower conventional air tempering on texture were compared. Temperature showed a significant effect (P < 0.05) on WB and tensile shear force, with higher values obtained at temperatures on or below −5 °C. Work to fracture values showed two peaks at −15 and −3 °C. Sample thickness and muscle fibre direction were also important factors affecting shear force, with samples cut across fibres showing higher values. Tempering method showed no effect (P ⩾ 0.05) on the textural properties measured. In light of the rapid nature of RF tempering, these findings will be of interest to the meat industry.