COMPARISON OF SENSORY AND INSTRUMENTAL TEXTURE PROFILE TECHNIQUES FOR THE EVALUATION OF BEEF AND BEEF-SOY LOAVES

Relationships among sensory texture profile parameters, among values for textural parameters obtained through different methods of interpreting instrumental texture profile analysis (TPA) curves obtained with an Instron, and between sensory and instrumental TPA values were examined for beef and beef-soy loaves. The only significant relationship among sensory parameters was between cohesiveness and springiness. Although a number of significant relationships existed between the various methods of interpreting instrumental parameters, a number of these were associated with secondary parameters having common primary parameters. A strong relationsip was found between sensory springiness and adjusted downstroke cohesiveness. Sensory cohesiveness was related both to this instrumental parameter and to downstroke cohesiveness. Chewiness values calculated for these two methods for obtaining cohesiveness values showed strong negative associations with sensory fracturability scores.