PREDICTING TEXTURE AND TENDERNESS OF DIFFERENT BEEF CUTS APPLYING IMAGE ANALYSIS TECHNIQUE.

FACUNDO PIENIAZEK; AGUSTINA ROA ANDINO; VALERIA MESSINA

BRITISH FOOD JOURNAL (1966)

EMERALD GROUP PUBLISHING LIMITED

Año: 2018 vol. 120 p. 1929 - 1940

0007-070X

Purpose-The main source of consumer complaints and/or the most common cause of failure to purchase freeze dried meat are variation in texture and tenderness, in particular the presence of toughness. Measuring these parameters are time consuming; so we need to improve techniques. The aim of the present reserach was to evaluate texture and tenderness of different freeze dried beef cuts to be applied in instant meals using image analysis techniques.Design/Methodology/approach- Samples were analyzed by Scanning Electron Microscopy. Texture parameters were analyzed by instrumental and image analysis techniques and tenderness by Warner?Bratzler shear force.Findings- Significant differences (P