Premium
Effective Discrimination of Meat Tenderness Using Dual Attribute Time Intensity
Author(s) -
Zimoch J.,
Findlay C. J.
Publication year - 1998
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.1365-2621.1998.tb15828.x
Subject(s) - tenderness , sample (material) , intensity (physics) , toughness , mathematics , food science , statistics , materials science , biology , chemistry , composite material , physics , chromatography , quantum mechanics
We examined the effectiveness of Dual Attribute Time Intensity (DATI) method for assessment of temporal changes in perceived toughness and juiciness, within commercially acceptable meat cuts. Usefulness of DATI in assessing temporal aspects of perception of juiciness and toughness was compared with Single‐Attribute Time‐Intensity (SATI) and Line Scale Profile. Results showed that DATI provided a good separation of attributes and was equal to or better than SATI in differentiating beef samples based on perceived juiciness and toughness. By reducing the dumping effect and the inherent sample to sample variability, this method enabled more precise assessment of the relationship between juiciness and toughness in meat than SATI.