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MEASUREMENT OF PEA TENDERNESS: III. Field Comparison of Several Methods of Measurement *
Author(s) -
VOISEY PETER W.,
NECKE I. L.
Publication year - 1972
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1972.tb00637.x
Subject(s) - extrusion , tenderness , shear (geology) , materials science , compression (physics) , mechanical engineering , compression test , engineering drawing , composite material , engineering , chemistry , food science
Five objective techniques were compared with pea tenderometers to examine their performance under field operating conditions. The methods were a shear‐compression cell of the Kramer Shear Press, a back extrusion cell, wire and plate extrusion cells and a recording grinder. Results from the different methods were highly correlated allowing the choice of a test cell for possible replacement of the pea tenderometer to be based on practical considerations. The method selected for further development was the wire extrusion cell because it was inexpensive and suitable for a quality control instrument, where the maximum force during testing is a convenient value to record.