This study focuses on investigating the difference in Warner Brazler Shear Force (WBSF) values of pork meatand
its reliability between roasting and boiling cooking methods. Ten samples of longissimus dorsi (LD) whole cuts from
commercial three-way crosswere trimmed to a length of 4 cm thickness each. Each sample was then separated into 2
groups: Group 1:Roasted with convection oven to internal temperatures of 70°C, and Group 2: Boiled in a water bath of
80°C for 30 min until internal temperature of 70°C. A total of 57 pairs of cylindrical cores (6-7 cylindrical cores) were
obtained from each cooked LD for analysis. Difference between the two cooking methods for both the shear force
values were compared using pairwise student T test statistical analysis and intraclass correlation coefficient (ICC) was
used to establish and quantify reproducibility for reliability of the measurements. The WBSF values for roasted pork is
significantly lower (p