TEXTURAL PROFILE ANALYSIS TEST CONDITIONS FOR MEAT-PRODUCTS

The effects of various test conditions on the texture profile analysis (TPA) parameters of beef products-finely comminuted (wiener), ground beef (salami), and whole muscle (corned beef) are described. Cylindrical specimens of diameter to length (D/L) ratio of 1, 1.5 and 2 were compressed to 25, 50 and 75% of their original height of 1 cm, using crosshead speeds of 0.5, 1.0 or 2.0 cm/min. TPA parameters-hardness-I, hardness-II, cohesiveness, springiness, chewiness and gumminess were calculated and compared using appropriate statistical methods. The TPA parameters were modified by dividing with sample cross section area and strain. TPA parameters were affected by D/L and compression ratio for all three types of products even after modification. The speed of compression had marginal effect. The recommended test conditions are: D/L = 1.5, compression ratio = 75% and rate of compression = 1-2 cm/min.