Bi-cyclical instrument for assessing texture profile parameters and its relationship to sensory evaluation of texture

Journal of Texture Studies

Volumn 28, Issue 1, 1997, Pages 101-118

  Meullenet, J F C ^a   Carpenter, J A ^b   Lyon, B G ^c   Lyon, C E ^c  

^a UNIVERSITY OF ARKANSAS   (United States)

^b UNIVERSITY OF GEORGIA   (United States)

^c RUSSELL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0031523810     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1997.tb00104.x     Document Type: Article

References (15)

1. BOURNE, M.C. 1978. Texture Profile Analysis. Food Technol. 32(7), 62-66, 72.
2. CIVILLE, G.V. and SZCZESNIAK, A.S. 1973. Guidelines to training a Texture Profile Panel. J. Texture Studies 4, 204-223.
3. FECHNER, G.T. 1960. Elements of Psychophysics. Translated by Helmut E. Adler (1966). Holt, Rinehart and Winston, New York.
4. LYON, C.E., LYON, E.G., DAVIS, C.E. and TOWNSEND, W.E. 1980. Texture profile analysis of patties made from mixed and flake-cut mechanical deboned poultry meat. Poultry Sci. 59, 69-76.
5. MEILGAARD, M., CIVILLE, G.V. and CARR, B.T. 1987. Sensory Evaluation Techniques. CRC Press, Boca Raton, FL.
6. MOSKOWITZ, H.R. and KAPSALIS, J.G. 1976. Psychophysical relations in texture. In Rheology and Texture in Food Quality. (J. deMan et al., eds.) Chap. 19, pp. 554-581, Van Nostrand Reinhold/AVI, New York.
7. MUÑOZ, A.M. 1986. Development and application of texture reference scales. J. Sensory Studies 1, 55-83.
8. PROCTOR, B.E., DAVISON, S. and BRODY, A.L. 1956. A recording straingauge denture tenderometer for foods. II. Studies on the masticatory force and motion, and the force penetration relationship. Food Technol. 10, 327-335.
9. SAS Companion for the Microsoft Windows Environment, Version 6, first edition 1993. SAS Institute Inc., SAS Campus Drive, Cary, NC.
10. STEVENS, J.C. 1974. Psycholophysical invariances in propioception. In Cutaneous Communication Systems and Devices. (F.A. Geldard, ed.) pp. 73-77, Psychonomic Society, Austin, Texas.
11. STEVENS, J.C. and MACK, J.D. 1959. Scales of apparent forces. J. Exp. Psych. 58, 405-413.
12. STEVENS, S.S. 1957. On psychophysical law. Psych. Rev. 64, 153-181.
13. SZCZESNIAK, A.S. 1963. Classification of textural characteristics. J. Food Sci. 28, 385-389.
14. SZCZESNIAK, A.S. 1968. Correlations between objective and sensory texture measurements. Food Technol. 22, 981-985.
15. SZCZESNIAK, A.S., BRANDT, M.A. and FRIEDMAN, H.H. 1963. Development of standard rating scales for mechanical parameters and correlation between the objective and sensory methods of texture evaluation. J. Food Sci. 28, 397-403.