MEASUREMENT OR PEA, TENDERNESS II: A Review of Methods*

Abstract

Abstract. Different methods used to measure pea tenderness are reviewed. Objective estimation of crop maturity, pea tenderness and quality has concerned researchers for many years. Chemical and mechanical methods have been used, and several instruments developed. There is a high degree of correlation between methods which also appear to agree with sensory analysis. For grading peas to establish the price paid to the grower, accuracy and economy under commercial conditions is of prime importance. Some methods are unsuitable on this basis, and presently used instruments and the manner in which they are operated require improvement.

KINETICS of THERMAL SOFTENING of WHITE BEANS EVALUATED BY A SENSORY PANEL and the FMC TENDEROMETER

“…3). In literature correlation coefficients for a pea tenderometer measurement versus a sensory assessment are within the range of 0.62 to 0.97 (Voisey and Nonnecke 1973). Factor analysis was applied to examine the correlation between sensory evaluation and tenderometer firmness measurement of thermally treated beans.…”

“…The FMC pea tenderometer is a commercially important texture test instrument used to measure pea tenderness in the world's major pea areas and establish the price per unit weight payed to the grower (Voisey and Nonnecke 1973; Voisey and Kloek 1978). A continuing problem is standardization of the mechanical instrument.…”

Changes in Texture of Green Peas during Freezing and Frozen Storage

“…This puncture test always penetrates the macrosclereid layer at right angles before penetrating into the cotyledon with the result that the puncturing force on the combined testa-cotyledon unit is measured. A detailed review of methods for measuring pea tenderness was written by Voisey and Nonnecke (1973).…”

MEASUREMENT OF PEA TENDERNESS: V: The Ottawa Pea Tenderometer and its Performance in Relation to the Pea Tenderometer and the FTC Texture Test System*

“…The pea tenderometer (PT) does not measure pea tenderness accurately for grading this crop to establish the price paid to the grower Nonnecke, 1971, 1972a). Many methods have been used to measure pea tenderness, as indicated in a recent review by Voisey and Nonnecke (1973). Several were previously compared (Voisey and Nonnecke, 1972b), and a wire extrusion cell (WE) was found to give results correlatable with the PT.…”