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OBJECTIVE‐SUBJECTIVE ASSESSMENT OF MEAT TENDERNESS
Author(s) -
BOUTON P. E.,
FORD ANNE L.,
HARRIS P. V.,
RATCLIFF D.
Publication year - 1975
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.1745-4603.1975.tb01128.x
Subject(s) - tenderness , meat tenderness , meat packing industry , food science , materials science , environmental science , biology
Compression, shear, adhesion and cooking loss measurements were compared with sensory assessments of tenderness and juiciness. Multiple regression analyses of compression, shear and cooking loss accounted for 83.4% of the total variance in tenderness for samples presented to the panel as 1.5 cm cubes, and 73.2% for those presented as thin strips cut across the fibers. Cooking losses accounted for about 75 % of the variance in juiciness scores. Regression equations indicated that higher cooking losses, and hence decreased juiciness, increased sensory toughness. The relative contribution of compression (connective tissue toughness) and shear (myofibrillar toughness) measurements varied considerably with sample treatment and fiber orientation of samples as presented to the panel.