期刊
59TH INTERNATIONAL MEAT INDUSTRY CONFERENCE MEATCON2017
卷 85, 期 -, 页码 -出版社
IOP PUBLISHING LTD
DOI: 10.1088/1755-1315/85/1/012063
关键词
-
资金
- Ministry of Education, Science and Technology, Republic of Serbia [TR46009]
Texture is one of the most important characteristics of meat and we can explain it as the human physiological-psychological awareness of a number of rheological and other properties of foods and their relations. In this paper, we discuss instrumental measurement of texture by Warner-Bratzler shear force (WBSF) and texture profile analysis (TPA). The conditions for using the device are detailed in WBSF measurements, and the influence of different parameters on the execution of the method and final results are shown. After that, the main disadvantages are reflected in the non-standardized method. Also, we introduce basic texture parameters which connect and separate TPA and WBSF methods and mention contemporary methods with their main advantage.
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