Correlations of Sensory and Instrumental Evaluations of Roast Beef Texture

Authors

  • P. L. BRADY,

    1. Authors Brady and Hunecke are with the Dept. of Foods and Nutrition, Univ. of Illinois, 274 Levier Hall, 905 South Goodwin, Urbana, IL 61801.
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  • M. E. HUNECKE

    1. Authors Brady and Hunecke are with the Dept. of Foods and Nutrition, Univ. of Illinois, 274 Levier Hall, 905 South Goodwin, Urbana, IL 61801.
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ABSTRACT

Beef semitendinosus roasts heated to endpoint temperatures of 60°, 70°, and 80°C were evaluated by a taste panel and by instrumental tests of shear, penetration, and compressive force. Correlations were found between sensory parameters of chewiness, hardness and tenderness and between these parameters and shear parameters of firmness and cohesiveness. Compression-hardness was related positively to panel scores for moisture and negatively to mealiness scores. Compression-cohesiveness was related only to panel scores for oiliness while compression-springiness and penetration hardness were not related to any of the sensory parameters evaluated.

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