TEXTURE ANALYSIS OF BEEF COOKED AT VARIOUS TEMPERATURES BY MECHANICAL MEASUREMENTS, SENSORY ASSESSMENTS AND ELECTROMYOGRAPHY

Abstract

ABSTRACTThe potential of mechanical measurements, sensory assessments and electromyography (EMG) to detect the variation in texture properties of beef induced by cooking at temperatures of 45–80C was determined. The mechanical behaviour of meat, from two Semimembranosus muscles from one animal, was studied by compression and shear tests in destructive and nondestructive conditions. Electromyographs from the masticatory muscles of 14 trained subjects were recorded during mastication of the meat samples. Texture profiles were completed at the end of each masticatory sequence. Increase in cooking temperature produced an overall increase in shear and compression parameters as well as in meat elasticity. Sensory hardness and total muscle work developed during mastication also increased with cooking temperature. Mechanical measurements, EMG parameters and sensory assessment of texture were highly correlated. EMG, on which the influence of psychological factors is limited, can be used to characterise meat texture objectively.