ABSTRACTThe effects of heating rate and end point temperature on tensile properties of beef semi‐tendinosus muscle were studied. Samples of meat heated in glass tubes in a water bath to simulate oven roasting at 93 °C had lower (P<0.01) shear values than those heated to simulate oven roasting at 149 °C. Samples heated to 60 and 70°C had lower (P<0.001) shear values than samples heated to 50°C.Instron breaking strength values varied (P<0.001) with end point temperature, but were not significantly affected by the rate of heating. Significant (P<0.001) interactions between the end point temperature and heating rate, as well as between the end point temperature and fiber direction suggested that Instron breaking strength measurements may be more sensitive to changes in tenderness than Warner Bratzler shear measure