ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1976.tb01377.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1976.tb01378.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

摘要:

ABSTRACTThe need for improved texture evaluation methods in meat product development and procurement is discussed with emphasis on problems facing the Armed Forces. It is pointed out that inexpensive, reproducible, simple methods are needed similar to, for example, the rapid moisture analysis equipment now being used in chemical evaluation of foods.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1976.tb01379.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

摘要:

ABSTRACTA review of the methods used to measure meat texture indicates considerable confusion in terminology, test conditions, and interpretation of the readings that makes evaluation of the results a complex task. Standardization of the methods appears premature and until this is accomplished, the applied methodology must be reported fully. Errors due to instrument design can no longer be accepted since modern instruments that overcome this are readily available. A common error in terminology or interpretation is the use of the term shear to describe the rupture imposed on meat samples in popular tests. It is shown that meat generally ruptures in tension which is also the case during mastication; this explains why empirical measurements often relate to sensory readings. It is concluded that there is room for improvement in existing methods, particularly in the interpretation of the results using common sense, close observation and theoretical analysis.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1976.tb01380.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

摘要:

ABSTRACTThis review summarizes the present knowledge of meat structure and factors affecting its mechanical strength. Methods used to assess mechanical strength are discussed in relation to (a) ability to discriminate between the strength of the different structural components of meat, and (b) ability to reflect organoleptic tenderness.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1976.tb01381.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

摘要:

ABSTRACTA review is presented of meat texture and current methods employed for its measurement from the viewpoint of muscle microstructure. Experimental work was conducted with paired raw porcinesartoriusmuscles. One was stretched during rigor and the other was allowed to contract. Tensile properties were measured and compared with microstructural analyses (sarcomere length, scanning electron microscopy and histological examination of reticular fibers). Based on these data, a hypothesis is presented to explain the difference in Theological properties between the two treatments. The importance of microstructural factors is emphasized as a basis for meat texture measurements.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1976.tb01382.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

摘要:

ABSTRACTThe effects of heating rate and end point temperature on tensile properties of beef semi‐tendinosus muscle were studied. Samples of meat heated in glass tubes in a water bath to simulate oven roasting at 93 °C had lower (P<0.01) shear values than those heated to simulate oven roasting at 149 °C. Samples heated to 60 and 70°C had lower (P<0.001) shear values than samples heated to 50°C.Instron breaking strength values varied (P<0.001) with end point temperature, but were not significantly affected by the rate of heating. Significant (P<0.001) interactions between the end point temperature and heating rate, as well as between the end point temperature and fiber direction suggested that Instron breaking strength measurements may be more sensitive to changes in tenderness than Warner Bratzler shear measure

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1976.tb01383.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

摘要:

ABSTRACTVarious sensory evaluation methods have been used to measure texture in meat. While some methods are more suitable than others, more work must be done before any one can be recommended as a standard method. Other aspects which require special attention are cooking of samples, selection of reference samples and the multicomponent nature of texture.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1976.tb01384.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

摘要:

ABSTRACTThe nature of psychometric scaling is considered and serious limitations in the use of unidimensional scales for characterizing multidimensional properties are pointed out. It is suggested that the ratio estimation has definite advantages over the commonly used subjective estimate scaling in that statistical tests of validity can be applied. Ratio estimation scales can also be used to test and calibrate other types of scales. Furthermore, it is suggested that multidimensional scaling techniques are valuable in that they provide evidence on (a) validity of scales, and (b) dimensionality and configuration of underlying data on differences between products with multidimensional properties.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1976.tb01385.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

摘要:

ABSTRACTThis paper summarizes briefly the current trends in meat texture research and presents concluding remarks. It is suggested that a full understanding of human sensory perception is not needed before a unified meaningful instrumental test can be adopted with practical implications in quality control, purchase specifications and consumer acceptance of meat. It is further suggested that sufficient information exists to make the selection of a unified test a reality, and that workshop sessions of interested researchers be initiated to implement this process.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1976.tb01386.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY