title: Rheological behaviour of commercial cooked meat products evaluated by tensile test and texture profile analysis (TPA).
abstract: The breaking strength (BS) and energy to fracture (EF) of commercial cooked meat products (CMP) manufactured from different entire pieces were determined by tensile test. BS and EF were related to texture profile analysis (TPA) and physico-chemical data. Two textural profiles were characterized mainly by BS, springiness adhesiveness and fat content. Multivariate regression analysis confirms that TPA parameters could be used to construct models to predict BS and EF. Therefore, just one TPA analysis will allow to obtain both TPA and tensile parameters, providing valuable information about mechanical behaviour to improve product handling at industrial level especially in sliced CMP.
authors.affiliation: Dpto. Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain.
authors.forename: M Dolores
authors.initials: MD
authors.lastname: Romero de Ávila
authors.affiliation: Dpto. Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain. Electronic address: icambero@vet.ucm.es.
authors.forename: M
authors.initials: M
authors.lastname: Isabel Cambero
authors.affiliation: Dpto. Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain.
authors.forename: Juan A
authors.initials: JA
authors.lastname: Ordóñez
authors.affiliation: Dpto. Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain.
authors.forename: Lorenzo
authors.initials: L
authors.lastname: de la Hoz
authors.affiliation: Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), 28040 Madrid, Spain.
authors.forename: Ana M
authors.initials: AM
authors.lastname: Herrero
mesh_terms: D000818:Animals; D055598:Chemical Phenomena; D002645:Chickens; D003296:Cooking; D005511:Food Handling / Q000379:methods; D016014:Linear Models; D008461:Meat Products / Q000032:analysis*; D008962:Models, Theoretical; D015999:Multivariate Analysis; D015203:Reproducibility of Results; D012212:Rheology; D013552:Swine; D014422:Turkeys
keywords: Breaking strength; Cooked meat; Energy to fracture; Tensile test; Texture profile analysis