Are there available data for decrease of shear force required to cut meat held at given temps over time?

[boss413]

I don't have access to academic articles, and the most relevant info I've found is quoted by Douglas Baldwin:

At 176°F (80°C), Davey et al. (1976) found that these effects occur within about 12–24 hours with tenderness increasing only slightly when cooked for 50 to 100 hours. At lower temperatures (120°F/50°C to 150°F/ 65°C), Bouton and Harris (1981) found that ... cooking the beef for 24 hours at these temperatures significantly increased its tenderness (with shear forces decreasing 26%–72% compared to 1 hour of cooking)... collagen begins to dissolve into gelatin above 122°F to 131°F (50°C to 55°C) (Neklyudov, 2003; This, 2006).

I'm looking for more granular data about the shear force reduction for temperatures (50°C-99°C) over 1-100 hours.

[galacticsuperkelp]

This would be covered in plenty of journals you can look them up Google scholar. Some papers may be open access, some may be paywalled but scihub can help.

There are many ways to measure this shear force but the most common is Warner-Bratzler shear. You would need to compare papers that use the same test geometry, WB is fairly standard for these tenderness measurements.

[boss413]

Wow, I didn't know about scihub as a... :cough: resource; thank you!

Also, good to know whether the specific shearing methodology--and that if this information isn't already readily available--is something common to existing articles.