Use of Poisson's Ratio for Objective‐subjective Texture Correlations in Beef. An Apparatus for Obtaining the Required Data1

Abstract

A device is described for measuring the transverse deformation of cylindrical samples during axial compression. The device is fitted to an Instron Universal Testing Instrument and requires only standard Instron electronics and data recording systems. Calculations showing that the transverse deflection gives a good estimate of Poisson's ratio are valid for both isotropic and anisotropic materials. Correlation coefficients for magnitude estimates of three sensory texture attributes in beef increase from 0.5 to 0.9 when Poisson's ratio is substituted for the uniaxial “modulus of elasticity.” This indicates that Poisson's ratio may be a very promising objective parameter for predicting the sensory texture quality in meat.

VIEWS ON RELATING INSTRUMENTAL TESTS TO SENSORY ASSESSMENT OF FOOD TEXTURE. APPLICATIONS TO PRODUCT DEVELOPMENT AND IMPROVEMENT 1,2

“…High correlations between small strain instrumental tests and sensory evaluation are possible through common underlying causes. An example of this situation was obtained recently in our laboratory by Segars et al (1977) who showed high correlations between Poisson's ratio and the sensory attributes of "chewiness," "difficulty of cutting," and "residue" in beef (F 0.899, -0.876 and -0.916, respectively). Poisson's ratio was linear in the 2-2076 compression range.…”

“…However, there are parameters which can be considered independent, as for e.g. the modulus of elasticity and Poisson's ratio in meat (Segars 1977).…”

A Video‐based Method for Determination of Average Stress‐strain Relations in Uniaxial Compression of Selected Foods

“…(1981) to evaluate p of selected foods. Alternatively, the direct determination of p or, more correctly, the ratio of lateral to axial strain at large deformations is usually based on the measurement of lateral expansion during compression by means of different devices such as extensiometers (Segars et al 1977) and optical detectors (Hammerle and McClure 1971) as well as by postcompression evaluation of photographs (Luyten et al 1991;Rohm 1993) or film recordings (Culioli and Sherman 1976).…”

Numerical simulation of stress distribution in heterogeneous solids during high pressure processing

“…The numerical procedure for solving the gel system followed an iterative strategy in which the load (in this case the pressure on the gel system) was gradually increased in successive steps until its full value (300 MPa). Segars et al (1977) determined that Poisson´s ratio of beef was between 0.2 and 0.26. These values were obtained at atmospheric pressure so they cannot be fully reliably used for our simulations at high pressure (for example, our measurements of the bulk modulus of the gel at high pressure was 3.2 GPa, compared to the value at atmospheric pressure of 2.1 GPa).…”