Mechanical Behaviour of Cooked Meat Under Sinusoidal Compression

Kamoun, M.; Culioli, Joseph

doi:10.1111/j.1745-4603.1988.tb00929.x

Cited by 12 publications

(3 citation statements)

References 13 publications

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“…The stresses reached therefore would cover a wide range of products including raw and cooked meats as well as processed meat, such as sausages. for which the maximal stresses obtained with the same compression method ranged from S to 250 Nicm' (Lepetit and Sale Kamoun and Culioli 1988).…”

Section: Discussionmentioning

confidence: 99%

Bite Forces and Hardness Perception in Products Presenting Plastic Deformation

Mioche¹,

Quemar²,

Culioli³

et al. 1994

Journal of Texture Studies

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The oral perception of the hardness of plastic deformable products was investigated. Differential sensitivity was studied over a large range of hardness during psychophysical tests in which bite forces were recorded with small intra‐oral load cells. The mechanical properties of 21 products obtained from dental waxes and modelling clays were measured. They covered a stress range from 19N/cm2 to 265N/cm2 when the plastic deformation plateau was reached. For psychophysical experiments, these products were divided into four series according to their hardness. For each series, a differential threshold was obtained for 10 individuals who were asked to make hardness comparisons by biting the samples with the incisors. During each bite, forces were recorded from an intra‐oral load cell placed beneath the sample. Differential thresholds varied between 6 and 13% depending on the series. For the 21 products taken together, a significant correlation (R = 0.98) was found between bite forces and stresses. Furthermore, significant correlations were also found within each series of comparisons except for the series of the softest products. Bite forces appeared therefore to play the main role in hardness perception of products exhibiting plastic deformation, except for the softest products for which developed forces might not correspond to the normal field of forces activated during mastication.

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Section: Discussionmentioning

confidence: 99%

Bite Forces and Hardness Perception in Products Presenting Plastic Deformation

Mioche¹,

Quemar²,

Culioli³

et al. 1994

Journal of Texture Studies

Self Cite

View full text Add to dashboard Cite

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“…Aerobic oxidative metabolism was assessed by cytochrome-c oxidase (COX) activity as described by Piot et al (1998) and Jurie et al (2006). The mechanical properties (shear force and compression of meat) were measured instrumentally (Boccard, 1981;Chrystall et al, 1994;Kamoun and Culioli, 1988;Lepetit et al, 1986). To assess sensory quality (sensory tenderness, flavour and juiciness), meat samples were presented to trained taste panellists (0-10 scale) as described by Nute (2002), Dransfield et al (2003) and Allais et al (2010).…”

Section: Methods Used For the Different Measurements In The Bif-beef mentioning

confidence: 99%

A Data Warehouse of Muscle Characteristics and Beef Quality in France and A Demonstration of Potential Applications

Chriki

Picard

Faulconnier

et al. 2013

Italian Journal of Animal Science

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The BIF-Beef (Beef Integrated and Functional Biology) database contains animal, carcass, muscle and meat data (331,745 entries) collected from 43 experiments over the last 20 years and a great number of variables (621) characterising muscles (fat and collagen contents, cross-section and types of fibres, metabolic activity), making it a relevant tool to relate muscle characteristics to beef quality. Wide variation was observed in all described traits according to muscle type, sex and breed. The BIF-Beef database was mainly composed of data from young bulls of latematuring beef breeds, which is why live weight and carcass weights of the animals were greater, and beef was leaner and lighter than results from other existing databases. Average cross-sectional area of fibres was greater in Semitendinosus than in Longissimus thoracis muscle and, for Longissimus, greater in steers than in young bulls. Intramuscular fat content was in descending order: Charolais > Limousin > Blond d'Aquitaine and females > steers > young bulls. Semitendinosus muscle was less oxidative and contained more collagen than Longissimus muscle. Collagen content in Longissimus was higher in Charolais than in Blond d'Aquitaine and Limousin young bulls. Within the Charolais breed, collagen content in Longissimus was higher in young bulls and steers than in females. Longissimus samples from young bulls were less tender than from females. Based on the above results, this database is a prerequisite for meta-analysis of relationships between muscle characteristics and beef quality in the European context. This work is licensed under a Creative Commons Attribution NonCommercial 3.0 License (CC BY-NC 3.0).

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“…A value of 0.2 was used for the Poisson's ratio. This was an approximation based on results found in literature that identified the Poisson's ratio for apples was 0.17 [25] and between 0.2 and 0.26 for cooked meat [26].…”

Section: Numerical Modelmentioning

confidence: 99%

The theoretical optimization of the arrangement of sandwich filling components

Davison

Hill

Taghizadeh

et al. 2021

Tribology International

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The study aims to endorse the relevance of tribology in daily life and to promote tribology to a broader demographic. Sandwich filling slumping in its packaging, known as a skillet, is termed "drop". The authors found that the optimal arrangement of sandwich fillings to prevent drop had not been researched. The Bacon Lettuce and Tomato (BLT) and the Chicken Salad sandwich were investigated. An optimal arrangement for each sandwich that minimised drop is suggested. The coefficient of friction of each interface was determined experimentally and a theoretical optimal arrangement was suggested and validated using a numerical model. An improvement of 9.9% was observed between the optimally and worst arranged Chicken Salad sandwich models. For the BLT the improvement was 8.2%.

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Mechanical Behaviour of Cooked Meat Under Sinusoidal Compression

Cited by 12 publications

References 13 publications

Bite Forces and Hardness Perception in Products Presenting Plastic Deformation

Bite Forces and Hardness Perception in Products Presenting Plastic Deformation

A Data Warehouse of Muscle Characteristics and Beef Quality in France and A Demonstration of Potential Applications

The theoretical optimization of the arrangement of sandwich filling components

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