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Precision in the measurement of meat texture
Author(s) -
Dransfield Eric,
MacFie Halliday J. H.
Publication year - 1980
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740310110
Subject(s) - longissimus dorsi , texture (cosmology) , longissimus , replicate , longissimus muscle , zoology , biology , food science , mathematics , statistics , computer science , artificial intelligence , image (mathematics)
Abstract The relationships between the level of precision, the variability within muscles and the number of measurements required to assess toughness were quantified in an attempt to rationalise the measurement of meat texture. Variability within M. longissimus dorsi was higher than in other hindquarter muscles of lamb and beef and was less in pork than in beef or lamb. Ten replicate determinations on lamb and beef and seven on pork M. longissimus dorsi would be suited to research work. Under these conditions, 95% of values for each muscle would lie within one‐sixth of the texture scale from the mean for 85% of muscles and would lie within one‐tenth of the texture scale from the mean for 50% of muscles.