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MEASUREMENT OR PEA, TENDERNESS II: A Review of Methods *
Author(s) -
VOISEY PETER W.,
NECKE I. L.
Publication year - 1973
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.1745-4603.1973.tb00663.x
Subject(s) - tenderness , grading (engineering) , mathematics , statistics , microbiology and biotechnology , agricultural engineering , econometrics , engineering , food science , biology , civil engineering
Abstract. Different methods used to measure pea tenderness are reviewed. Objective estimation of crop maturity, pea tenderness and quality has concerned researchers for many years. Chemical and mechanical methods have been used, and several instruments developed. There is a high degree of correlation between methods which also appear to agree with sensory analysis. For grading peas to establish the price paid to the grower, accuracy and economy under commercial conditions is of prime importance. Some methods are unsuitable on this basis, and presently used instruments and the manner in which they are operated require improvement.