Beef semitendinosus roasts heated to endpoint temperatures of 60", 70°, and 80°C were evaluated by a taste panel and by instrumental tests of shear, penetration, and compressive force. Correlations were found between sensory parameters of chewiness, hardness and tenderness and between these parameters and shear parameters of firmness and cohesiveness. Compression-hardness was related positively to panel scores for moisture and negatively to mealiness scores. Compression-cohesiveness was related only to panel scores for oiliness while compression-springiness and penetration hardness were not related to any of the sensory parameters evaluated.
Relationships among sensory texture profile parameters, among values for textural parameters obtained through different methods of interpreting instrumental texture profile analysis (TPA) curves obtained with an Instron, and between sensory and instrumental TPA values were examined for beef and beef-soy loaves. The only singificant relationship among sensory parameters was between cohesiveness and springiness. Although a number of significant relationships existed between the various methods of interpreting instrumental parameters, a number of these were associated with secondary parameters having common primary parameters. A strong relationship was found between sensory springiness and adjusted downstroke cohesiveness. Sensory cohesiveness was related both to this instrumental parameter and to downstroke cohesiveness. Chewiness values calculated for these two methods for obtaining cohesiveness values showed strong negative associations with sensory fracturability scores.
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