title: Grinding as a method of meat texture evaluation.
abstract: An electric grinder equipped with a torque/speed sensor was used to evaluate maximum grinding torque (T(max)) and total energy (TE) necessary to grind 150 g of uncooked meat. Texture profile analysis (TPA), relaxation and cutting tests were carried out and sample compositions were also determined. The degree of dependence between grinding, TPA, relaxation, cutting parameters and sample composition was checked. Results showed that grinding parameters (T(max) and TE) correlated better with TPA, relaxation and cutting parameters than with composition. In particular correlation coefficient of -0·92, -0·92 and 0·97 were obtained, respectively, between T(max) and relaxation percentage (%R), T(max) and destructuring coefficient at 25% conmpression (De(25)) and between T(max) and maximum cutting force (F(c)).
authors: Laboratoire de Physicochimie et Génie Alimentaires, Ecole Nationale Supérieure d'Agronomie et des Industries Alimentaires, 2, Avenue de la Forêt de Haye 54500 Vandœuvre-lès-Nancy, France.
authors: A T
authors: AT
authors: Kenmegne Kamdem
authors: J
authors: J
authors: Hardy