Time-Intensity Methodology for Beef Tenderness Perception

Autor:	C.J. Findlay, E. A. Gullett, Lisa M. Duizer
Rok vydání:	1993
Předmět:	Tenderness Animal science Area under the curve medicine medicine.symptom musculoskeletal system Sensory analysis Time intensity Longissimus dorsi Food Science Mathematics
Zdroj:	Journal of Food Science. 58:943-947
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1993.tb06084.x
Popis:	The Time-Intensity technique for measuring tenderness of bovine psoas major, longissimus dorsi, semitendinosus and shank was assessed. From the Time-Intensity curve, the Duration and area parameters (Increase and Decrease Area and Area Under the Curve) were most useful for sample separation. Using various Time-Intensity curve parameters, panelists were classified according to their perception of tenderness, with two clusters identified. A comparison of line scale results of force to chew and time to chew to the Time-Intensity results showed that comparable tenderness measurements were obtained by the two tests.
Databáze:	OpenAIRE
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