Electronic sensing system for food texture characterization

Transactions of the American Society of Agricultural Engineers

Volumn 44, Issue 3, 2001, Pages 623-630

  Sun, X S ^a   Wang, F T ^a   Carson, L ^a   Setser, C ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

Dynamic texture; Electronic sensing; EMG; Food texture; Sensory

Indexed keywords

ELECTRIC POTENTIAL; ELECTRODES; HUMAN ENGINEERING; MASTICATION; MUSCLE;

ELECTRONIC SENSING SYSTEM (ESS);

SENSORY PERCEPTION;

FOOD PROCESSING; TEXTURE;

EID: 0035176308     PISSN: 00012351     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (15)

1. Application of sensory texture profiling to baked products: Some considerations for evaluation, definition of parameters and reference products
2. Electromyography as a novel method for examining food texture
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4. Individuality of understanding and assessment of sensory attributes of foods, in particular, tenderness of meat
5. Method to investigate differences in chewing behavior in humans: II. Use of electromyography in measuring chewing
6. The effect of masticatory patterns as measured by time-intensity and electromyography on the perception of bovine muscle tenderness
7. The relationship between sensory time-intensity, physiological electrograph and instrumental texture profile analysis-measurements of beef tenderness
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9. EMG: A new concept in texture measurement I
10. EMG: A new concept in texture measurement I
11. Accelerated training of sensory descriptive flavor analysis panelists
12. Electromyographic measurement of textural changes of foodstuffs during chewing