Time-intensity as a tool for the measurement of meat tenderness

Butler, G.; Poste, L.M.; Mackie, D.A.; Jones, A. K.

doi:10.1016/s0950-3293(96)00031-6

Cited by 29 publications

(12 citation statements)

References 11 publications

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“…In the same area, Butler, Postle, Mackie, and Jones (1996), suggested that results based on parameters summarizing TI curves were comparable, if not superior, to those obtained using time-averaged, single point assessments. They also concluded that the type of TI curve described by Liu and MacFie (1990), had reaction, ascending, stationary and descending phases which may not comply with the type of TI curve obtained in the assessment of texture.…”

Section: Introductionmentioning

confidence: 94%

Univariate and multivariate modelling of flavour release in chewing gum using time-intensity: a comparison of data analytical methods

Ovejero-Lopez

Bro

Bredie

2005

Food Quality and Preference

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Section: Introductionmentioning

confidence: 94%

Univariate and multivariate modelling of flavour release in chewing gum using time-intensity: a comparison of data analytical methods

Ovejero-Lopez

Bro

Bredie

2005

Food Quality and Preference

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“…The information obtained was expressed as curves representing intensity over time, facilitating intersample comparisons. The technique has been successfully applied to meat research and attempts have been made to relate perceived changes in meat tenderness to changes in juiciness (Duizer et al, 1993;Butler et al, 1996;Brown et al, 1996;Zimoch and Gullett, 1997).…”

Section: Introductionmentioning

confidence: 99%

Effective Discrimination of Meat Tenderness Using Dual Attribute Time Intensity

Zimoch¹,

Findlay²

1998

Journal of Food Science

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We examined the effectiveness of Dual Attribute Time Intensity (DATI) method for assessment of temporal changes in perceived toughness and juiciness, within commercially acceptable meat cuts. Usefulness of DATI in assessing temporal aspects of perception of juiciness and toughness was compared with Single-Attribute Time-Intensity (SATI) and Line Scale Profile. Results showed that DATI provided a good separation of attributes and was equal to or better than SATI in differentiating beef samples based on perceived juiciness and toughness. By reducing the dumping effect and the inherent sample to sample variability, this method enabled more precise assessment of the relationship between juiciness and toughness in meat than SATI.

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“…It has been reported that the most important attributes that influence acceptability 330 are tenderness and juiciness (Butler, Poste, Mackie & Jones, 1996;Zimoch & Gullett, 1997) …”

mentioning

confidence: 99%