ENGINEERING ASSESSMENT AND CRITIQUE OF INSTRUMENTS USED FOR MEAT TENDERNESS EVALUATION

摘要: A review of the methods used to measure meat texture indicates considerable confusion in terminology, test conditions, and interpretation readings that makes evaluation results a complex task. Standardization appears premature until this is accomplished, applied methodology must be reported fully. Errors due instrument design can no longer accepted since modern instruments overcome are readily available. common error terminology or use term shear describe rupture imposed on samples popular tests. It shown generally ruptures tension which also case during mastication; explains why empirical measurements often relate sensory readings. concluded there room for improvement existing methods, particularly using sense, close observation theoretical analysis.