Time intensity methodology for beef tenderness perception
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