Details
| Titel in Übersetzung | Standardized measuring of textures: Compression force and shear force measurements of cooked pork and turkey meat |
|---|---|
| Originalsprache | Mehrere Sprachen |
| Seiten (von - bis) | 1085-1088 |
| Seitenumfang | 4 |
| Fachzeitschrift | FLEISCHWIRTSCHAFT |
| Jahrgang | 78 |
| Ausgabenummer | 10 |
| Publikationsstatus | Veröffentlicht - Okt. 1998 |
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.
Schlagwörter
- Texture pork meat, Turkey meat
ASJC Scopus Sachgebiete
- Agrar- und Biowissenschaften (insg.)
- Lebensmittelwissenschaften
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in: FLEISCHWIRTSCHAFT, Jahrgang 78, Nr. 10, 10.1998, S. 1085-1088.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
}
TY - JOUR
T1 - Standardisierte Texturmessung
T2 - Kompressions- und Scherkraftmessung an gegartem Schweine- und Putenfleisch
AU - Werlein, Hans Dieter
AU - Watkinson, Brita M.
PY - 1998/10
Y1 - 1998/10
N2 - 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.
AB - 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.
KW - Texture pork meat
KW - Turkey meat
UR - http://www.scopus.com/inward/record.url?scp=0039898339&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:0039898339
VL - 78
SP - 1085
EP - 1088
JO - FLEISCHWIRTSCHAFT
JF - FLEISCHWIRTSCHAFT
SN - 0015-363X
IS - 10
ER -