Loading [MathJax]/extensions/tex2jax.js

Standardisierte Texturmessung: Kompressions- und Scherkraftmessung an gegartem Schweine- und Putenfleisch

Research output: Contribution to journalArticleResearchpeer review

Authors

  • Hans Dieter Werlein
  • Brita M. Watkinson

Details

Translated title of the contributionStandardized measuring of textures: Compression force and shear force measurements of cooked pork and turkey meat
Original languageMultiple languages
Pages (from-to)1085-1088
Number of pages4
JournalFLEISCHWIRTSCHAFT
Volume78
Issue number10
Publication statusPublished - Oct 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.

ASJC Scopus subject areas

Cite this

Standardisierte Texturmessung: Kompressions- und Scherkraftmessung an gegartem Schweine- und Putenfleisch. / Werlein, Hans Dieter; Watkinson, Brita M.
In: FLEISCHWIRTSCHAFT, Vol. 78, No. 10, 10.1998, p. 1085-1088.

Research output: Contribution to journalArticleResearchpeer review

Werlein, Hans Dieter ; Watkinson, Brita M. / Standardisierte Texturmessung : Kompressions- und Scherkraftmessung an gegartem Schweine- und Putenfleisch. In: FLEISCHWIRTSCHAFT. 1998 ; Vol. 78, No. 10. pp. 1085-1088.
Download
@article{e7adfd87cf12492490a65f9c7824e64a,
title = "Standardisierte Texturmessung: Kompressions- und Scherkraftmessung an gegartem Schweine- und Putenfleisch",
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.",
keywords = "Texture pork meat, Turkey meat",
author = "Werlein, {Hans Dieter} and Watkinson, {Brita M.}",
year = "1998",
month = oct,
language = "Multiple languages",
volume = "78",
pages = "1085--1088",
journal = "FLEISCHWIRTSCHAFT",
issn = "0015-363X",
publisher = "Deutscher Fachverlag GmbH",
number = "10",

}

Download

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 -