The method using a Warner-Bratzler’s blade
was developed in 1932 by Lyman J. Bratzler and
since the 1950’s it is widely used to determine
the tenderness of meat products, fish and cakes.
U.S. scientists, through multicenter studies, created
a definite procedure to deal with samples
and pointed the test conditions, so that the WB
test conducted in accordance with the protocol
allows for direct comparison.