A computerized sensory analysis system, based on an IBM-PC compatible local area network, was developed. Panellist input was simplified through the use of a light pen and interactive questionnaire program. The system was integrated to allow preparation of descriptive, hedonic, triangle, structured and unstructured ballots; registration of panellists; collection of data; statistical analysis and report generation.
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Differential scanning calorimetry (DSC) of beef muscle produced three large endotherms occurring at 55–57°C, 65–67°C and 81–83°C. Based on earlier DSC research on isolated proteins (Privalov 1979), the concept of cooperative units participating in thermal transition phenomena was applied to beef muscle endotherms. Analysis of these endotherms by the van’t Hoff relationship and Borchardt and Daniels kinetics analysis revealed reaction
Differential scanning calorimetry (DSC) was used to follow the three major endothermic transitions. (T1, T2, and T3) of beef muscle during heating. Borchardt and Daniels reaction kinetics were used to predict the three time and temperature treatments required to sequentially eliminate each transition. Longissimus dorsi and semimembraneous muscles were removed from beef carcasses suspended by Achilles tendon or pelvis.