科研之友
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摘要
Texture profile analysis has been shown as an effective method for evaluating the quality of meats under different modes. The most common texture profile analysis mode, the two-bite test, is widely used to simulate chewing; however, the consistency is not always satisfactory. In the present study, another test mode (stress-relaxation test) was applied and the data were fitted to Gaussian function using 12 coefficients. A series of indices (X-1: the X-value of the point had greatest curvature of the fitted curve; X-2: the x-value of the point that the tangential slope of the fitted curve was -0.01; X-2-X-1: X-2 minus X-1; Y-2: the y-value of the point that the tangential slope of the fitted curve was -0.01) was chosen from the fitted curve to estimate the texture in the stress-relaxation test, and the coefficient of variation of the indices of the two methods was also evaluated. In general, the new method showed improved consistency that may be suitable for evaluation of meat texture.
