Accession Number : AD0622087
Title : FUNDAMENTAL ASPECTS OF MEAT TEXTURE.
Descriptive Note : Technical rept.,
Corporate Author : GENERAL FOODS CORP WHITE PLAINS N Y TECHNICAL CENTER
Personal Author(s) : DeFelice,D. ; Szczesniak,Alina ; Gardner,D. ; Farcas,E. ; Sloman,K.
Report Date : AUG 1965
Pagination or Media Count : 134
Abstract : The report summarizes work done over a four year period on the suitability of the General Foods Texturometer (I) for meat texture description and its comparison with the Warner-Bratzler Tenderometer (II) and the Kramer Shear Press (III). Parameters of hardness, cohesiveness, elasticity, chewiness and water release measurable on I were found applicable to fresh and freeze-dehydrated meats (beef, pork, turkey, fish, comminuted meat). Correlations of I with panel and with II and III varied in significance depending on variables incorporated into the sample design and were related to the range of values covered. All three instruments correlated highly significantly with sensory tenderness and with each other; however, they could not be considered good predictors of tenderness. None correlated consistently with sensory juiciness. Sensory overall texture ratings could be described in terms of tenderness and juiciness. When several parameters were combined, I was superior to the other instruments in that it could account for up to 90% variation in sensory overall texture. However, the nature of equations and contributions of individual parameters varied depending on sample set. All three instruments were able to differentiate between important sample processing variable incorporated into the experimental design. In general, I appeared to be the most, and II the least sensitive to defining these differences. (Author)
Descriptors : (*DEHYDRATED FOODS, MEAT), (*MEAT, DEHYDRATED FOODS), ACCEPTABILITY, BEEF, FREEZE DRYING, MASTICATION, HARDNESS, ELASTIC PROPERTIES, VISCOSITY, ADHESION, PARTICLE SIZE, MOISTURE, FATS, TASTE, MEASUREMENT
Distribution Statement : APPROVED FOR PUBLIC RELEASE