Texture relationships were studied using both sensory and instrumental texture proJle analysis (TPA) techniques to evaluate twenty-one food samples from a wide variety of foods. High linear correlations were found between sensory and instrumental TPA parameters for hardness (r = 0.76) and springiness (r = 0.83). No sign@cant correlations were found between sensory and instrumental TPAparameters for cohesiveness and chewiness. Logarithmic transfonnations of data 'Corresponding author Journal of Sensory Studies 13 (1998). 77-93. All Rights Reserved. 'Copyright I998 by Food & Nutrition Press, Inc.. Trumbull. Connecticut. 77 78 J.-F. MEULLENET ETAL.. improved correlations between sensory attributes and their instrumental corollaries. The correlation between sensory hardness and the logarithm ofinstrumental hardness was improved to r=O.%. The correlation between the logarithm of both sensory and instrumental springiness was improved to r = 0.86. The correlation between the logarithms of both sensory and instrumental chewiness was improved to r = 0.54, which was signiJicant at P < 0.05.

The acceptabilitv of low-fat pork sausage, formulated by replacing fat with added water, was studied. Six sausage blends, consisting of three fat levels (15. 25 and 35%) and two levels of added water 13 and 13%) were' stratified across 'two packaging treatments, chubpacks or mechanically formed patties. Increased amounts of added water in low-fat sausage resulted in cooking losses, color and textural characteristics similar to control sausage. Sensory panel ratings did not differ between sausage formulated to contain 35% fat (3% added water) and those containing 15% fat. Acceptable lower fat pork sausage may be produced with 15% fat if water is used for the replacement of fat.

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The effects of various postchill deboning times on functional, color, yield, and sensory attributes of broiler breast meat were determined. Broiler breast muscles were deboned at 2, 4, 6, and 24 h postmortem, and pH, color change, cooking yield, shear force values, and sensory traits of the breast meat were recorded. Data were examined by multivariate data analysis, namely principal component analysis (PCA). Averages of 13 variables (pH, delta a*, shear force, and sensory attributes of cardboardy, wet feathers, springiness, cohesiveness, hardness, moisture release, particle size, bolus size, chewiness, and metallic aftertaste-afterfeel) decreased gradually as deboning time increased from 2 to 24 h, especially for shear values after 4 h of postmortem aging. Univariate correlation coefficients among 24 variables indicated several significant correlations. Warner-Bratzler shear force had high positive correlations with 5 sensory texture attributes (cohesiveness, hardness, particle size, bolus size, and chewiness). The parameters of pH, delta L*, delta a*, delta b*, and cooking yield were not obviously correlated with shear force values or any of the 18 sensory characteristics. PCA score plot showed no clear separation of the breast muscles deboned at different postmortem times, but it was still possible to differentiate them. The loading biplot suggested that 18 variables were effective in sample differentiation, including delta L*, shear force, cooking yield, 6 sensory flavor attributes (brothy, cardboardy, wet feathers, blood/serumy, salty, and sour), all sensory texture attributes except springiness, and all afterfeel-aftertaste properties.

The effect of flake-cutting on the texture of mechanically deboned poultry meat patties was evaluated by texture profile analysis. Mechanically deboned poultry meat with skin (MDPM) was flake-cut and then mixed with salt and seasoning for 5 min; structured protein fiber (SPF) was added as either 15 or 25% of the patty formulation. A reference or mixed sample containing 15% SPF was prepared without flake-cutting. The Instron Universal Testing Machine was used to objectively measure the textural properties of hardness, springiness, cohesiveness, and chewiness. A six-member trained panel also evaluated the same texture properties plus juiciness using a seven-point intensity scale.Objectively, flake-cut patties were more springy than mixed patties when SPF level was equal (15%). Flake-cut patties with 25% SPF were significantly harder and more chewy than either the flaked or mixed patties with 15% SPF. Sensorially, both flake-cut patties were more springy and cohesive than the mixed product. Positive significant correlation coefficients between objective and sensory measures of hardness, springiness, and chewiness indicated that the Instron and sensory panel were in good agreement. Those parameters as measured by the Instrom and sensory panel changed at about the same rate and in the same direction depending on effects of flake-cutting or level of SPF.

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. (

Restructured hams were made from modified food starch (MFS), kappa-carrageenan (k-c), isolated soy protein (ISP), and processed with different levels of PSE pork [100% Normal, 50% PSE/50% Normal, 100% PSE]. Hams were ground, tumbled for 2h with a brine, stuffed, and water cooked. Bind strength values decreased and expressible moisture increased with addition of PSE pork to the ISP and k-c treatments. Incorporation of MFS decreased bind strength and expressible moisture and increased yields in the 100P treatment. Results indicated MFS enhanced the water retention of PSE pork in a restructured product.

Effects of diet and feed withdrawal times on the sensory profile and shear values of broiler breast meat were determined. Feeds were formulated with 3 dietary carbohydrate sources (corn, milo, and wheat). Birds (n = 192) were processed between 42 and 52 d of age. Feed was withdrawn for 0 or 8 h prior to pilot plant processing under simulated commercial conditions. Pectoralis major muscles were removed 4 h postmortem and frozen until evaluated. Thawed breast fillets were cooked in heat-seal bags immersed in 85 degrees C water until an internal temperature of 80 degrees C was reached. Color, shears, and sensory profiles (18 attributes) were determined. Meat from corn-fed birds required significantly less force to shear (6.0 kg) than meat from birds fed milo (6.7 kg) or wheat (7.1 kg). Feed withdrawal did not affect the flavor profile; however, meat from birds at 0 h feed withdrawal were darker and redder. Diet significantly affected the sensory profile. Brothy scores were significantly higher in meat from corn-fed birds than in meat from birds fed wheat or milo. Diet and feed withdrawal significantly affected sensory texture. Meat from wheat-fed birds was harder, more cohesive, and more chewy and exhibited larger particle size than meat from birds fed corn or milo. Moisture release values were lower and toothpack values were higher in meat from birds processed at 0 h feed-withdrawal time compared with meat from birds held 8 h without feed. Dietary carbohydrate source appears to have a measurable impact on flavor and texture of broiler breast meat.