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Title1420045318
TagsDielectric Permittivity Electromagnetic Radiation Accuracy And Precision Chemistry
File Size6.0 MB
Total Pages782
Table of Contents
                            Front cover
Contents
Preface
Editors
Contributors
PART I: PROCESSING CONTROL
	Chapter 1. Introduction: Importance of Analysis in Meat Products
	Chapter 2. Physical Sensors and Techniques
	Chapter 3. Moisture and Water Activity
	Chapter 4. Ingredients: Meat, Fat, and Salt
	Chapter 5. Additives: Preservatives
	Chapter 6. Additives: Smoke Flavorings
	Chapter 7. Colorants
	Chapter 8. Determination of Oxidation
	Chapter 9. Determination of Proteolysis
	Chapter 10. Determination of Lipolysis
PART II: NUTRITIONAL QUALITY
	Chapter 11. Composition and Calories
	Chapter 12. Essential Amino Acids
	Chapter 13. Omega-3 and Trans Fatty Acids
	Chapter 14. Methods to Measure the Antioxidant Capacity of Meat Products
	Chapter 15. Vitamins
	Chapter 16. Minerals and Trace Elements in Meat Products
PART III: SENSORY QUALITY
	Chapter 17. Color Characteristics of Meat and Poultry Processing
	Chapter 18. Texture Analysis
	Chapter 19. Flavor of Meat Products
	Chapter 20. Sensory Descriptors for Cooked Meat Products
	Chapter 21. Sensory Descriptors for Dry-Cured Meat Products
PART IV: SAFETY
	Chapter 22. Spoilage Detection
	Chapter 23. Microbial Foodborne Pathogens
	Chapter 24. Mycotoxin Analysis in Poultry and Processed Meats
	Chapter 25. Detection of Genetically Modified Organisms in Processed Meats and Poultry
	Chapter 26. Detection of Adulterations: Addition of Foreign Proteins
	Chapter 27. Detection of Adulterations: Identification of Animal Species
	Chapter 28. Residues of Food Contact Materials
	Chapter 29. Polychlorinated Biphenyls: Environmental Chemical Contaminants in Muscle Food
	Chapter 30. Veterinary Drug Residues
	Chapter 31. Biogenic Amines
	Chapter 32. Nitrosamines
	Chapter 33. Polycyclic Aromatic Hydrocarbons
	Chapter 34. Detection of Irradiated Ingredients
Index
Back cover
                        
Document Text Contents
Page 2

H A N D B O O K O F

Processed Meats
and Poultry Analysis

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375

Chapter 18

Texture Analysis

Shai Barbut

Contents
18.1 Background .................................................................................................................375
18.2 Shear Test .................................................................................................................... 377
18.3 Penetration ....................................................................................................................379
18.4 Single Compression and Texture Profi le Analyses .........................................................379
18.5 Tension .........................................................................................................................381
18.6 Torsion ..........................................................................................................................381
18.7 Small Deformation ...................................................................................................... 382
18.8 Other Noncontact Methods ......................................................................................... 382
References ............................................................................................................................... 383

18.1 Background
Studying and evaluating the textural parameters of meat products is an essential part of being
able to off er consumers high quality and consistent products. A whole muscle product, such as
a beefsteak, is unacceptable if it is too tough to chew due to high levels of connective tissue. On
the other hand, if the meat does not have enough connective tissue (e.g., turkey breast from heavy
toms), it would be too mushy and could fall apart. Such textural parameters can be the result
of numerous factors (e.g., breed and age of the animal, stress prior to slaughter, chilling, and
cooking methods). Th erefore, studying and understanding factors contributing to the texture
of meat products is of great interest to breeders, farmers, the meat industry, and obviously the
consumer. Overall, meat textural parameters can be measured by diff erent tests, which usually
are classifi ed as large and small deformation tests. Th e large deformation tests, which are more

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