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CONTRIBUTIONS OF THE US ARMY NATICK RESEARCH AND DEVELOPMENT CENTER TO THE OBJECTIVE MEASUREMENT OF THE TEXTURAL QUALITY OF MEAT *
Author(s) -
SEGARS RONALD A.,
KAPSALIS JOHN G.
Publication year - 1976
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.1745-4603.1976.tb01388.x
Subject(s) - texture (cosmology) , measure (data warehouse) , quality (philosophy) , center (category theory) , computer science , data mining , artificial intelligence , physics , chemistry , quantum mechanics , crystallography , image (mathematics)
Several approaches to the problem of objective measurement of the texture of meat, including modification of existing devices and development of new units, are presented. A mathematical‐mechanical model is introduced which shows that some of the simpler tests presently used measure only part of the textural properties of meat; additional tests are needed to improve texture evaluation.