Assessment of the Textural Quality of Meat Patties: Correlation of Instrumental and Sensory Attributes

Beilken, S.L.; Eadie, Laura; Griffiths, Irene; Jones, Peter N.; Harris, P. V.

doi:10.1111/j.1365-2621.1991.tb08617.x

Cited by 22 publications

(10 citation statements)

References 19 publications

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“…3,4). The correlations between the maximum shear force values and sensory tenderness are similar to those reported by Beilken et al [2], however in mentioned work lower values of correlation between puncture test and sensory tenderness were obtained. Fig.…”

Section: Resultssupporting

confidence: 86%

“…The compression to maximum 50% deformation level, practised usually in the investigations, did not correlate with the meat tendernes (Tab. 3, 4), being also supported by the study of Beilken et al [2]. The forces at maximum compression (80% deformation) were 164.9 N for the SM mu'scle and 191.1 N for the LD muscle (Fig.…”

Section: Resultssupporting

confidence: 58%

“…In contrast, Beilken et al [2] found no correlation betwen 80% deformation forces and juiciness. These authors found, however, significant correlations between the measurement of tangent inclination angle to compression force-displacement curve and tenderness and overall sensory texture.…”

Section: Resultsmentioning

confidence: 91%

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Comparison of instrumental and sensory evaluation of texture of cured and cooked beef meat

Cierach¹,

Majewska²

1997

Nahrung

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The instrumental and sensory texture attributes of beef muscles (M. longissimus dorsi and M. semirnernbrunosus) were compared after curing and thermal treatments. Shear, compression and puncture tests were carried out with an UTM Instron 4301 and the sensory evaluation was made with the score method. The force values obtained for puncture test gave a greater degree of correlation with the sensory tenderness, hardness and elasticity than the shear test forces. The shear test forces were found to significantly correlate with sensory tenderness only for muscles with perpendicular orientation of fibres to the direction of shear blade movement. The evaluation of beef texture with compression test was dependent on the level of sample deformation degree. The force values of compression were found to correlate significantly with elasticity and juiciness of meat up to 60% deformation levels, but at deformation levels higher than 60% appeared significant correlation with tenderness and hardness. The obtained results showed the usefulness of puncture test with proposed parameters for the instrumental measurements of beef texture. I IntroductionTexture takes a significant part in the quality acceptance of food products. It is a group of properties resulting from natural structure of the food elements, their mutual arrangement, interaction and way in which they are perceived by the human senses [5,14, 251. Texture is also the attribute deciding about meat and meat products quality. It depends on many factors such as: chemical composition, structure, physical properties, processing methods, shape and many others, which mutual relationships and intensity designating this property as complex and thereby difficult to univocal defining. Texture involves such attributes as hardness, tenderness, fihrousness, guminess, elasticity, firmness, juiciness and many others [2, 3, 12, 15, 251. In evaluation of meat product quality, texture takes usually the second place after flavour 14, 11,201.Meat texture results from the influence of basic actomyosin factor and connective-tissue factor, which is supplementary. Meat texture highly correlates with water absorption and swelling indices of proteins. This first factor influences the tenderness of beef more than pork [21, 23, 24, 291. According to Bouton and Harris [6], the meat texture depends on two factors: the cohesion between muscle fibres and the strength of fibres itself.Texture is the category of quality, which is perceived, first of all, kinaesthetically. The instrumental measurements are however necessary for describing this complex attribute by numerical values, thus giving for texture a quantitative meaning. Instrumental methods of texture measurement have an advantage over sensory methods, because they are less time consuming, cheaper, more repeatable, free from variability caused by psychological, physiological and environmental factors influencing the human responses. On the other hand, the advantage of sensory methods over instrumental methods of texture measurement is the compl...

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Section: Resultssupporting

confidence: 86%

Section: Resultssupporting

confidence: 58%

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Comparison of instrumental and sensory evaluation of texture of cured and cooked beef meat

Cierach¹,

Majewska²

1997

Nahrung

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“…Therefore, correlation of repeatable instrumental methods to sensory data is useful. The correlation between sensory and instrumentally obtained texture values was reported in the literature (Ahmed et al, 1973;Beilken et al, 1991;Chen and Trout, 1991;Chung and Merritt, 1991;Edmunds and Lillard, 1979;Ma et al, Downloaded by [Northeastern University] at 19:00 18 November 20141983Meullenett et al, 1994;Reid and Durance, 1992;Soo et al, 1977;Szczesniak, 1963Szczesniak, , 1987Troutt et al, 1992;Webb et al, 1975).…”

Section: Introductionmentioning

confidence: 60%

Thermal Processing Effects on the Textural Attributes of Previously Frozen Shrimp

Erdoğdu

Balaban

2000

Journal of Aquatic Food Product Technology

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Shrimp texture changes during thermal processing based on its temperature history. Texture measurements and sensory tests were performed on large, medium, and small tiger shrimp. In isothermal experiments, shrimp were cooked in water at 55, 65, 75, 85 and 95_C for two time periods: for their slowest heating point to reach within 0.5_C of water temperature, and 50% longer than this. Transient experiments were also conducted at 75, 85, 95_C, and in boiling water for a time necessary to achieve a certain microbial lethality. Cooling after heat treatment was done in ice slush and in Ziploc bags in ice slush. Texture Profile Analysis and shear test were performed with a Instron Universal testing machine. Tenderness, juiciness, rubberiness, and overall acceptability were determined by sensory panels and correlated with instrumental results. Temperature significantly affected all textural properties and sensory attributes. High correlation between textural properties and sensory attributes was obtained. This correlation may help in predicting sensory attributes from instrumentally measured texture parameters. [Article copies available for a fee from The Haworth Document Delivery Service:

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“…The correlations between these two parameters are well reported in the literature (Ma et al . 1983; Beilken et al . 1991; Chen and Trout 1991; Chung and Merritt 1991; Reid and Durance 1992; Meullenet et al .…”

Section: Introductionmentioning

confidence: 99%

Changes in Instrumental and Sensory Properties of Indian White Shrimp in Curry Medium During Retort Pouch Processing at Different F0 Values

Mallick

Gopal

Ravishankar

et al. 2010

Journal of Texture Studies

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Shrimp in curry medium (SICM) was prepared and thermally processed to three different F0 values, i.e., 5, 7 and 9. The total process time taken to reach the F0 value of 5, 7 and 9 for SICM was 20.09, 24.31 and 28.69 min, respectively. The cook value obtained during the thermal processing of SICM at F0 values of 5, 7 and 9 was 59.20, 67.45 and 69.73 min, respectively. The sensory textural parameters and instrumental textural parameter followed the same trend and showed very good correlation. The instrumental textural parameter like hardness correlated well with the shear force for all the products. The instrumental color parameters for thermally processed shrimp were measured for CIELAB values like L*, a* and b*. These instrumental color parameters correlated well with the sensory color parameters. PRACTICAL APPLICATIONS Texture is one of the important properties of thermally processed food. The present study was conducted to measure the changes in the textural parameters of retort pouch‐processed Indian white shrimp in different F0 value and to correlate the sensory textural parameters with the instrumental one. It was observed from the result that there is a decrease in the hardness as well as shear force and an increase in the F0 values. Apart from this, the color of the products was also measured to know the effect of thermal processing on it. The color also followed the same trends as texture. This will help to standardize the F0 value to get optimum sensory characteristics for shrimp in curry medium in retort pouch processing.

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Assessment of the Textural Quality of Meat Patties: Correlation of Instrumental and Sensory Attributes

Cited by 22 publications

References 19 publications

Comparison of instrumental and sensory evaluation of texture of cured and cooked beef meat

Comparison of instrumental and sensory evaluation of texture of cured and cooked beef meat

Thermal Processing Effects on the Textural Attributes of Previously Frozen Shrimp

Changes in Instrumental and Sensory Properties of Indian White Shrimp in Curry Medium During Retort Pouch Processing at Different F0 Values

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