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The Relation of Force to Sample Dimensions in Objective Measurement of Tenderness of Poultry Meat
Author(s) -
POOL M. F.,
KLOSE A. A.
Publication year - 1969
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.1365-2621.1969.tb12077.x
Subject(s) - shearing (physics) , shear force , tenderness , composite material , cooked meat , materials science , shear (geology) , compaction , toughness , ultimate tensile strength , mathematics , food science , chemistry
SUMMARY: Relations between maximum shear resistance and cross‐sectional dimensions were established for cooked turkey meat samples of various shapes and sizes with a Warner‐Bratzler type shearing device mounted in an lnstron tensile tester. The resistance to shear was proportional to the equivalent diameter raised to a power of about 1.2, over a wide range of sizes, shapes and intrinsic toughness. Degree of compaction before shearing was significantly correlated ( r = 0.65, significant at 0.1% level) with the force at first failure per unit of equivalent diameter, and the compaction naturally increased with increasing intrinsic toughness. These data will permit comparison of shear force measurements from meat samples of different sizes and shapes.