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OBJECTIVE MEASUREMENTS OF TEXTURE IN GROUND BEEF PATTIES
Author(s) -
CROSS H.R.,
STANFIELD MARILYN S.,
FRANKS W.J.
Publication year - 1978
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.1365-2621.1978.tb02531.x
Subject(s) - tenderness , shear (geology) , shear force , mathematics , blade (archaeology) , compression (physics) , materials science , composite material , structural engineering , engineering , surgery , medicine
Beef patties were prepared from carcasses ranging in quality grade from U.S. Prime to Cutter and formulated into 16 grade/cut combinations. Texture was evaluated for each sample with three devices (two shear and one compression) adapted to the Instron Universal Testing Machine. The single blade shear (SBS) and circle blade shear (CBS) were used to determine the maximum force required to shear the sample and to measure the area under the curve, i.e. work. The maximum force required to compress a core to one‐half its original thickness also was determined. In simple correlations, machine readings for single blade area under the curve and for maximum single blade shear force were the most highly correlated with the subjective panel evaluation of connective tissue amount (−0.93 and −0.92) and tenderness (−0.89 and −0.88). Correlations for CBS were highly significant but had lower coefficients (−0.86,−0.78;−0.82,−0.76; respectively) than the SBS. Regression equations containing single blade area, circle blade area and compression force accounted for 95.7% of the variability in subjective panel evaluations for amount of connective tissue and when circle blade shear replaced circle blade area, accounted for 92.6% of the variability in panel ratings for tenderness.