Technical Abstract: Shear tests, which measure force to cut fibers of cooked samples, are the simplest and most common tests used to document cooked meat texture. However, information obtained from shearing devices that perform in a similar way may not be interchangeable. In this study, three shearing devices were compared. Eight treatments were imposed on broiler breasts processed under commercial conditions to represent broad ranges of texture Treatments included electrical stimulation (S), non-stimulation (NS) of carcasses; post-chill deboning at 2 or 6 h; and marination(M), non-marination(NM). Shear force values of cooked breasts were obtained from (1)benchtop Warner-Bratzler (BT-WB); (2)Warner-Bratzler blade attachment (TA-WB); and (3)a 45 deg chisel-end blade attachment (TA-WD). The TA-WB and TA-WD were attached to Model TA.XT2 texture analyzer. For each device, shear value differences were significant (P<.05) for deboning time. Marination effects were significant (P<.05) for BT-WB and TA-WB. Stimulation x debone interactions were significant (P<.05) for BT-WB and TA-WD. TA-WD values varied the most over all treatments (SD=5.52; SE=0.65. BT-WB and TA-WB shear value variations were similar (SD=3.25, 2.97 respectively; SE=0.38, 0.35).