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Comparison of Sensory and Instrumental Texture Profile Techniques for the Evaluation of Beef and Beef-Soy Loaves

โœ Scribed by P.L. BRADY; F. K. McKEITH; M. E. HUNECKE

Book ID
108810884
Publisher
Institute of Food Technologists
Year
1985
Tongue
English
Weight
326 KB
Volume
50
Category
Article
ISSN
0022-1147

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The instrumental and sensory texture attributes of beef muscles (M. longissimus dorsi and M. semirnernbrunosus) were compared after curing and thermal treatments. Shear, compression and puncture tests were carried out with an UTM Instron 4301 and the sensory evaluation was made with the score metho