Relationship between sensory time intensity, physiological electromyography and instrumental texture profile analysis measurements of beef tenderness
The relationship between the perception of tenderness, chewing activity and instrumental compression was explored by time-intensity, electromyography and instrumental texture profile analysis (ITPA). Bovine m. longissmus dorsi from five treatments were evaluated by seven individuals.
Time-intensity results showed that the Decrease Area and Area Under the Curve provided the most information regarding sample differences, with the former providing the best sample discrimination. Electromyographic results of mastication rate demonstrated the number of chews required to reach maximum force to chew. The results suggest a need to re-examine the effects of early mastication vs. the late mastication effects for the measurement of meat tenderness.
Duizer, L. M., Gullett, E. A., & Findlay, C. J. (1996). The relationship between sensory time-intensity, physiological electromyography and instrumental texture profile analysis measurements of beef tenderness. Meat Science, 42(2), 215-224. http://dx.doi.org/10.1016/0309-1740(95)00022-4