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Instron Measurements and Sensory Scores for Texture of Poultry Meat and Frankfurters
Author(s) -
PRUSA KENNETH J.,
BOWERS JANE A.,
CHAMBERS EDGAR
Publication year - 1982
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.1365-2621.1982.tb10142.x
Subject(s) - sensory system , food science , molar , cooked meat , sensory analysis , texture (cosmology) , shear (geology) , poultry meat , materials science , mathematics , chemistry , orthodontics , composite material , biology , medicine , neuroscience , artificial intelligence , computer science , image (mathematics)
The relationship of sensory scores and Instron measurements of poultry meat and frankfurters was studied. Chicken samples were separated by tensile grips; turkey samples were sheared with a Warner‐Bratzler shear attachment and compressed with a simulated‐molar attachment; and poultry frankfurters were tested with the Warner‐Bratzler shear, puncture probe, and simulated‐teeth attachments. Generally, for chicken higher correlation coefficients between sensory scores and Instron measurements resulted when baseline length and area measurements of curves were made than when peak height was measured. For turkey, Instron measurements with either the Warner‐Bratzler shear or the simulated‐molar attachment were not related significantly to sensory scores. For frankfurters, Instron measurements usually were significantly correlated with sensory scores for firmness.