2001 Fiscal Year Final Research Report Summary
Simulation Analysis of Texture Profile for Meat
| Project/Area Number |
12660245
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Zootechnical science/Grassland science
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| Research Institution | OKAYAMA UNIVERSITY |
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Principal Investigator |
IZUMIMOTO Masatoshi Okayama University, Faculty of Agriculture, Professor, 農学部, 教授 (70003142)
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| Project Period (FY) |
2000 – 2001
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| Keywords | meat / texture / simulation / shear force profile / computer analysis / cutting resistance / chewing resistance |
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| Research Abstract |
For analysis of meat texture, SFV (shear force value) measurement device by computer control was developed in our laboratory and the SFV profile characteristics of meat were analyzed. SFV profile was obviously different among meat and meat products. Their characteristics were normalized against SFV and stroke resulting in clear comparison between the profiles. SFV_<max> of almost intact meat was found at final shearing point of stroke and that of sausage was found at the center of stroke. Muscle fiber toughness maximum (MFT_<max>) of intact meat sausage and ham, could be considered as SFV at the center of stroke. SFV_<max> was lineally related with diameter of sausage and with sample raised to the power of 1.5 diameter for ham and intact meat, concurring with theoretical prediction. SFV_<max>/MFT_<max> value and the deviation were lower in order of sausage, ham and intact meat.
Opposite phenomena due to heating, firmness of muscle fiber and weakening of connective tissue, progressed at the same time. SFV profile of intact meat showed simple parabola-shaped increase and maximum value appeared on end of the stroke. SFV maximum shifted to center side of the stroke by heating. Increasing of SFV at center of the stroke by heating, SFV_<50>, corresponded to the development of firmness of the muscle fiber. Conversely, decreasing of SFV at end of the stroke, SFV_<100>, corresponded to the weakening of the connective tissue. These opposite phenomena, firmness and weakening due to heating, were shown quantitatively by the regularity of three parameters temperature-time-SFV. SFV_<50> and SFV_<100> could be used as an index of chewing resistance and cutting resistance, respectively. A good texture of cooked meat was obtained in the pasteurization heating condition. Positive correlation was found in SFV_<50> with both cooking loss and lightness. SFV profile was useful to analyze texture as human sensitivity in real time.
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Research Products
(4 results)
