Standardisierte Texturmessung

Kompressions- und Scherkraftmessung an gegartem Schweine- und Putenfleisch

authored by

Hans Dieter Werlein, Brita M. Watkinson

Abstract

In this study, parameters for measuring the texture of cooked pork and turkey meat were determined. The compression measurements of pork and turkey meat showed exponential dependencies between the maximum compression force and the degree of compression (r = 0,96 and 0,95). The results of the turkey meat measurements showed a negative dependence (r = -0,97) between the crosshead speed and the compression force whereas the results of the pork meat measurements showed a positive dependence (r = 0,98), The lowest coefficients of variation were obtained when the crosshead speed was 200 mm/min and the degrees of compression were 30% (pork) and 80% (turkey), respectively. A negative correlation (r = -0,87) between the maximum shear force and the crosshead speed resulted from the shear force measurements of pork meat. The lowest coefficients of variation were obtained when the crosshead speed was 100 mm/min for pork and 200 mm/min for turkey meat.

Organisation(s)

Institute of Food Science and Human Nutrition

Type

Article

Journal

FLEISCHWIRTSCHAFT

Volume

78

Pages

1085-1088

No. of pages

4

ISSN

0015-363X

Publication date

10.1998

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

Food Science