Methods of Meat Texture Measurement Viewed from the Background of Factors Affecting Tenderness

Szczesniak, Alina S.; Torgeson, Kathryn Weiss

doi:10.1016/s0065-2628(08)60148-2

Cited by 111 publications

(47 citation statements)

References 210 publications

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“…Pro®ling studies in this laboratory (Rose, doctoral dissertation, 2000) indicate that the most in¯uential sensory feature is dependent on age. Thus, for several common meat products texture was found to be important for 6±7 year olds, and smell/taste for 10±11 year olds, whilst texture (tenderness) was the most important factor for adults (Szczesniak & Torgeson, 1965). In contrast, holistic analysis may have occurred in studies of food acceptance by Birch and colleagues, where infants who had been habituated to tasting a vegetable readily accepted other vegetables, but not products from other food categories (Sullivan & Birch, 1994).…”

Section: Discussionmentioning

confidence: 99%

Analysis of taste mixtures by adults and children

et al. 2000

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Section: Discussionmentioning

confidence: 99%

Analysis of taste mixtures by adults and children

et al. 2000

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“…"Texture" has many different definitions (Bourne, 1982). But most include the following concept, as expressed by Szczesniak and Torgeson (1965): Texture includes properties of the material related to its structural components which are detectable with the physiological senses (mastication, touch, etc.). Thus, consideration of the structural components as well as the sensory perception of behavior for these components is necessary in order to evaluate food texture.…”

Section: Introductionmentioning

confidence: 99%

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

Lyon

1990

Poultry Science

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The texture profiles of broiler Pectoralis major muscles from eight treatments were determined in order to examine the effects of deboning times and cooking method as well as the relationship between objective measures and sensory attributes. The treatments were four post-mortem (PM) deboning times (<5 min and 2, 6, or 24 h) cooked by sealing in bags and then immersing bags in water (WB) or by microwave heating (MW). An eight-member, trained panel identified 17 attributes by which to evaluate texture. The objective Texture Profile Analysis (TPA) was used to calculate hardness, springiness, cohesiveness, and chewiness. Muscles deboned 5 min and 2 h PM were significantly different from those deboned 6 or 24 h PM for all sensory attributes except residual particles. No sensory differences were noted for muscles deboned at 6 and 24 h PM. By TPA, muscles removed at <5 min PM had significandy higher values for hardness and chewiness than those removed at 2, 6, or 24 h PM. The lowest objective values for hardness, cohesiveness, and chewiness were obtained from muscles deboned 6 h PM. Within PM deboning time, the panel scored MW meat as more juicy and wet and as having less residual particles and toothpack compared to WB meat. By TPA, the MW meat was more cohesive and chewy than the WB meat. (

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“…An early review of methods for meat texture measurement (Szczesniak and Torgeson, 1965) succinctly reported the same problems that still face researchers today: How should tenderness be measured? How should tenderness be defined?…”

Section: Introductionmentioning

confidence: 99%

Texture Evaluations of Cooked, Diced Broiler Breast Samples by Sensory and Mechanical Methods

Lyon

1996

Poultry Science

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The texture of cooked chicken breast is usually determined on intact pieces or strips that are representative of the muscle. Researchers emphasize the importance of uniformity of sample size and orientation of fibers to the shearing blades to ensure consistent data from instruments such as shear devices. For sensory evaluations, sample pieces of chicken breasts presented to panelists are often sized as single 2-cm 2 or several 1-cm 2 pieces. In this study, two sensory and two mechanical procedures were evaluated for efficacy in discerning texture differences in 1-cm 2 pieces of cooked chicken. Three postmortem deboning times (2, 6, and 24 h) provided a texture quality spectrum. Sensory characteristics were evaluated by descriptive analysis-trained panel (DA-TP) and by category scales-untrained panel Mention of trade names is necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by USDA implies no approval of the product to the exclusion of others that may also be suitable.

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Methods of Meat Texture Measurement Viewed from the Background of Factors Affecting Tenderness

Cited by 111 publications

References 210 publications

Analysis of taste mixtures by adults and children

Analysis of taste mixtures by adults and children

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

Texture Evaluations of Cooked, Diced Broiler Breast Samples by Sensory and Mechanical Methods

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