TIME-INTENSITY METHODOLOGY FOR BEEF TENDERNESS PERCEPTION

The Time-Intensity technique for measuring tenderness of bovine psoas major, longissimus dorsi, semitendinosus and shank was assessed. From the Time-Intensity curve, the Duration and area parameters (Increase and Decrease Area and Area Under the Curve) were most useful for sample separation. Using various Time-Intensity curve parameters, panelists were classified according to their perception of tenderness, with two clusters identified. A comparison of line scale results of force to chew and time to chew to the Time-Intensity results showed that comparable tenderness measurements were obtained by the two tests.