A comparison between two methods (Warner–Bratzler and texture profile analysis) for testing either raw meat or cooked meat

摘要: Two methods for assessing texture characteristics of meat (Warner-Bratzler (WB) - and profile analysis (TPA)), both performed either on raw or cooked meat, were tested in 96 samples m. longissimus dorsi muscle eight heifers bulls, aged 1, 3 6 days post-mortem. A sensory was also samples. Sensory variates predicted by instrumental as follows: hardness better TPA than WB; springiness only juiciness significantly TPA; greasiness always poorly predicted, but the prediction with TPA, number chewings TPA. Results suggested convenience performing a as, furnished highly significant correlations hardness, chewings. Although WB could predict springiness, equation useful (r(2)=0.171, P<0.004). It seems that parameters, assessed are best predictors bovine meat.