Correlation of Mechanical Properties, Composition and Perceived Texture of Beefburgers

Abstract

Twenty‐five brands of beefburgers were bought at retail in the United Kingdom, and their weights and dimensions, chemical composition, compressive strength and expressible fluid measured before and after grilling and compared with sensory evaluations. Compressive strength of grilled burgers measured with a punch and die, averaged 2.6 × 104 Nm−2 and varied from 1.1 to 4.6 × 104Nm−2 between brands. Beefburgers with a more rubbery, cohesive and coarser, tougher texture had higher compressive strength, higher total nitrogen, higher defatted meat content and more acceptable texture. The major variation in texture between brands was a combination of the sensory attributes rubberiness and tenderness of particles, and 70% of that principal component was accounted for by linear combination of three objective variables with measurements of strength predominant. The second principal sensory component, composed mainly of moistness and comminution attributes, was related to chemical assays and expressible fluid. These findings support the interpretation of the sensory profile as a primary component involving behaviour under stress and strain and a secondary involving perception of structure, composition and moistness.

Texture Profile of Broiler Pectoralis major as Influenced by Post-Mortem Deboning Time and Heat Method

“…Objective chewiness (the total work required) correlated well with all attributes except initial juiciness, ease of swallow, residual, toothpack, and mouth-coating. Rhodes et al (1972) and Jones et al (1985) found that single measures or combinations of different objective parameters did not improve the correlations for sensory texture responses over those already reported in the literature with various objective measuring devices. The sensory profile encompasses more aspects of meat texture than the objective profile.…”

Dairy Ingredients effects on sausage sensory properties studied by principal component analysis

“…The statistical technique (PCA) can also be used to study relationships between sensory properties and objective measurements. Jones et al (1985) used PCA to find the correlation between mechanical properties, composition and perceived texture of beefburgers. Martens (1986) studied the correlation of sensory and chemical quality criteria of stored vs nonstored frozen peas by multivariate data analysis, while Resurrection and Shewfelt (1985) studied the relationships between sensory attributes and objective measurements of post-harvest quality of tomatoes.…”

Effect of Thawing Methods on Textural Quality of Sous‐vide Stewed Beef Assessed by Sensory and Instrumental Analyses

“…There are some factors that account for poor correlation between instrumental textural parameters and sensory textural attributes. The major one is the different process of measurement between the two systems (Voisey and Larmond 1977;Jones et al 1985;Hutchmgs and Lillford 1988). The sensory process is dynamic with varying force, varying deformation and varying food status while the instrumental process is static or at best semi-dynamic with constant variables.…”

“…1985) could improve the correlation remains to be studied. Combinations of the instrumental measures (Jones et al 1985) or multi-regression analysis are also recommended for future correlation study.…”

“…Gittleson and colleagues (1992) studied the physical, chemical, and sensory modes of deterioration in sous-vide processed salmon. Many researchers have studied the correlation between sensory and instrumental analyses for textural properties (Jones et al 1985;Szczesniak 1987;Beilken ef al. 1991;Hill et al 1995).…”