Time intensity methodology for beef tenderness perception

Sara King/ September 16, 1993/ Peer-reviewed Paper/ 0 comments

The Time-Intensity technique for measuring tenderness of bovine psoas major, longissimus dorsi, semitendinosus and shank was assessed. From the Time-Intensity curve, the Duration and area parameters (Increase and Decrease Area and Area Under the Curve) were most useful for sample separation.Using various Time-Intensity curve parameters, panellists were classified according to their perception of tenderness, with two clusters identified. A comparison of line scale results of force to chew and time to chew to the Time-Intensity resulted showed that comparable tenderness measurements were obtained by the two tests.

Duizer, L. M., Gullett, E. A., & Findlay, C. J. (1993). Time-intensity methodology for beef tenderness perception. Journal of Food Science, 58(5), 943-947. http://dx.doi.org/10.1111/j.1365-2621.1993.tb06084.x


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