The instrumental texture measurement
by WBSF is an indicator of meat tenderness, although it is
not easy to identify a WBSF threshold to distinguish between tender
and tough meat because of the differences in method and equipment
used for WBSF analysis. Shackelford, Morgan, Savell, and Cross (1991)
reported a value of 4.6 kg/cm2 based on the correlation between
instrumental and sensory panel.