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Evaluation of Toughness Differences in Turkeys
Author(s) -
WHITE ELIZABETH D.,
HANSON HELEN L.,
KLOSE A. A.,
LINEWEAVER HANS
Publication year - 1964
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1964.tb00429.x
Subject(s) - toughness , shear (geology) , materials science , zoology , composite material , biology
SUMMARY The reaction of a large untrained panel to turkey meat samples ranging from very tender to very tough was studied. Suitable samples were produced by varying the post‐mortem aging time before freezing from 1 to 24 hr. Warner‐Bratzler shear‐force values were compared with toughness differences detectable by a small trained panel and with toughness complained of by the large panel. The small panel, using a triangle test, distinguished toughness differences in light meat that differed in shear resistance by 4 Ib in a 9‐ to 22‐Ib range. Complaints about toughness by the large panel increased markedly when the light meat had shear resistance above 25 Ib, and to some extent between 19 and 25 Ib.