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Texture of Emulsified Cooked Meat Products by Three Different Methods of Measurement
Author(s) -
FOX JAY B.,
JENKINS RONALD K.,
ACKERMAN STANLEY A.
Publication year - 1983
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.1365-2621.1983.tb09153.x
Subject(s) - emulsion , penetration (warfare) , shear force , chemistry , food science , texture (cosmology) , covariant transformation , shear stress , water holding capacity , mathematics , composite material , materials science , geometry , computer science , biochemistry , artificial intelligence , image (mathematics) , operations research
A comparison was made of Warner‐Bratzler (W‐B) shear with penetration and compression tests of the texture of frankfurters undergoing textural deterioration during storage in vinegar pickle. The various measurements were linearly covariant but the intercepts were finite, indicating the different tests were not measuring the same properties in the same proportions. Covariant plots of W‐B shear of whole frankfurters and penetration of the interior gel showed that the skin did not deteriorate to the extent of the interior emulsion did. Covariant plots of work and maximum force values for all three techniques showed that the maximum stress forces decreased more rapidly than did the average work function during storage in pickle.