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《Food Science》 2007-04
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Relationship Analysis between Instruments Determination and Sensory Evaluation of Pork Texture

LIU Xing-yu~1 JIN Bang-quan~(1.*) ZHAN Wei~1 TANG Xiang-ming~1 Tao Li~2 (1.Department of Food Science and Nutrition,Nanjing Normal University,Nanjing 210097,China; 2.Institute of Animal Science and Veterinary Medicine,Anhui Academy of Agricultural Sciences,Hefei 230031,China)  
Pork texture was assessed by two instruments determination(shear method and texture profile analysis,TPA)and also by sensory evaluation on cooked meat.Shear force is significantly(p<0.05)correlated with sensory hardness and juiciness (r=0.73,-0.71,respectively).The hardness of TPA is significantly(p<0.05)correlated with sensory hardness(r=0.81)and the cohesiveness of TPA significantly(p<0.05)correlated with sensory springiness,juiciness, and greasiness(r=-0.79,-0.67, -0.81,respectively).Stepwise regressions between instruments and sensory evaluation are obtained,and the better model belongs to TPA parameters for prediction of sensory characteristics.Also,TPA prediction models are verified.
【Fund】: 国家“863计划”资助项目(2002AA242031-5);; 江苏省六大人才高峰第三批项目(2006);; 江苏省外国专家局项目(2006)
【CateGory Index】: TS251.51
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