Texture Profile Analysis Values Research Articles

Acute effect of the novel cadaver fixation and storage solution -Anatomical-biomechanical-microbiological study

Cadaver education is a golden standard in health sciences. It is aimed to purify the cadavers from microbes by subjecting them to chemicals and to be used for many years by terminating autolysis. As a result of literature searches, a solution consisting of a mixture of borax, nitrite-nitrate, glycerin, alcohol, and thyme oil was created. While seven sheep hearts were placed in this solution, seven were kept in 10% formaldehyde for two months for fixation and storage. At the end of the first ten days, it was observed that the discoloration of the heart in the solution was lower than the formalin fixation. In histological examinations, it was observed that there was no visual difference between the groups and the tissue could be examined at all magnifications. At the end of two months, insignificant microbial growth observed in the solution. While color changes were better than formaldehyde, texture profile analysis values were found to be closer to fresh heart. In histological examinations, in the solution group, although the tissue could be recognized at all magnifications, it was observed that cell nuclei were less stained at x100. It was concluded that this solution can be used mainly in short-term courses.

Rheological and textural properties of fish gelatine-microbial transglutaminase gel microparticles as thickener for texture-modified food

Gel microparticles are tiny, soft particles made from proteins or polysaccharides using particle size reduction. In creating texture-modified food and thickened liquids, gel microparticles are frequently employed to customise the rheological and textural features of foods or thin liquids. Gel microparticles aid by lowering flow behaviour, and modifying the taste perception of the texture-modified food. By cross-linking fish gelatine with the microbial transglutaminase enzyme (mTGA) using the homogenisation process, fish gelatine has tremendous potential to be used to create gel microparticles. The size measurements, texture profile, viscoelastic characteristics, and impact of sugar content on the texture profile of gel microparticles were all examined in the present work for the developed gel microparticles. The results of a particle size investigation revealed that gel microparticle sizes, which ranged from 18 to 1445 µm, increased with higher enzyme concentrations. With increasing mTGA concentration, the texture profile analysis (TPA) also revealed increasing values for hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness parameters. The cross-linked gel microparticles had higher dominance on elastic behaviour than viscous behaviour from the rheological investigation, as evidenced by a higher G' compared to G". Additionally, larger TPA values were seen as the sugar concentration increased. These outcomes are anticipated because sugar will strengthen fish gelatine’s hydrogen bond. Based on all completed analyses, fish gelatine cross-linked with 0.7% mTGA to create gel microparticles has shown encouraging results, which can be used as a thickener in texture-modified food to aid those who have trouble swallowing.

Quality Evaluation of Mackerel Fillets Stored under Different Conditions by Hyperspectral Imaging Analysis.

This study was designed to compare the quality changes in mackerel fillets stored under different conditions by using hyperspectral imaging (HSI) techniques. Fillets packaged in vacuum were stored for six days under five different conditions: refrigerated at 4°C (R group); iced at 5±3°C (I group); kept at an ambient of 17±2°C (A group); frozen at -18°C for 24 h and thawed in a refrigerator at 4°C for 5 h on the sampling day (FTR group); FTR thawed in tap water instead of thawing in a refrigerator (FTW group). The FTR group had the lowest total bacterial count, drip loss, 2-thiobarbituric acid reactive substances, volatile basic nitrogen, and texture profile analysis values among groups during the entire storage period (p<0.05). Scanning electron microscopy revealed that the FTR group had less damage, while the other groups had shrunken muscle tissues. HSI integrated with the partial least squares model yielded reliable and efficient results, with high R2cv values, for several quality parameters of the mackerel fillets. Overall, the FTR group, involving freezing and thawing in a refrigerator, appears to be the most favorable option for maintaining the quality of mackerel fillets, which could be practically implemented in the industry. HSI is a suitable and effective technique for determining the quality of mackerel fillets stored under different conditions.

Rapid and Non-Invasive Assessment of Texture Profile Analysis of Common Carp (Cyprinus carpio L.) Using Hyperspectral Imaging and Machine Learning.

Hyperspectral imaging (HSI) has been applied to assess the texture profile analysis (TPA) of processed meat. However, whether the texture profiles of live fish muscle could be assessed using HSI has not been determined. In this study, we evaluated the texture profile of four muscle regions of live common carp by scanning the corresponding skin regions using HSI. We collected skin hyperspectral information from four regions of 387 scaled and live common carp. Eight texture indicators of the muscle corresponding to each skin region were measured. With the skin HSI of live common carp, six machine learning (ML) models were used to predict the muscle texture indicators. Backpropagation artificial neural network (BP-ANN), partial least-square regression (PLSR), and least-square support vector machine (LS-SVM) were identified as the optimal models for predicting the texture parameters of the dorsal (coefficients of determination for prediction (rp) ranged from 0.9191 to 0.9847, and the root-mean-square error for prediction ranged from 0.1070 to 0.3165), pectoral (rp ranged from 0.9033 to 0.9574, and RMSEP ranged from 0.2285 to 0.3930), abdominal (rp ranged from 0.9070 to 0.9776, and RMSEP ranged from 0.1649 to 0.3601), and gluteal (rp ranged from 0.8726 to 0.9768, and RMSEP ranged from 0.1804 to 0.3938) regions. The optimal ML models and skin HSI data were employed to generate visual prediction maps of TPA values in common carp muscles. These results demonstrated that skin HSI and the optimal models can be used to rapidly and accurately determine the texture qualities of different muscle regions in common carp.

Understanding the effect of meat electrical conductivity on Pulsed Electric Field (PEF) process parameters and the ability of PEF to enhance the quality and shorten sous vide processing for beef short ribs

The aim of this research was to investigate how the electrical conductivity of short ribs affected Pulsed Electric Field (PEF) process parameters and the ability of PEF to enhance their quality and reduce sous vide (SV) processing time. Short ribs with different range of electrical conductivity (3–6, 6–9, and 9–12 mS/cm) values were treated using input voltage of 10 kV, pulse width of 20 µs, pulse frequency of 50 Hz and pulse number, of either 1600 (low intensity PEF/LPEF) or 5200 (high intensity PEF/HPEF), followed by SV processing at 60 °C for either 24 or 36 h. The quality parameters assessed were cooking loss (%), Texture Profile Analysis (TPA) parameters, and Commission Internationale d’Eclairage (CIE) L*a*b* colour parameters. There was a variation in electrical conductivity of short ribs according to the position of the bone in the short rib, which demonstrated good congruence with the distribution of fat and connective tissue. SV processing with or without PEF pre-treatment did not have a significant effect (p > 0.05) on cooking loss or CIE L*a*b* colour parameters. Short ribs with a medium conductivity (6–9 mS/cm) had a significantly lower hardness after high intensity PEF followed by SV for 24 h, whilst short ribs with an average conductivity of 3–6 and 9–12 mS/cm required longer SV time (up to 36 h) and had a significantly lower hardness compared to non PEF pre-treated samples. TPA values of short ribs treated with the same PEF intensity and SV processing parameters were comparable regardless of the short ribs initial electrical conductivity, which indicates that PEF treatment could ameliorate the biological electrochemical variability inherent to short ribs and PEF could be the potential tool to decrease their SV processing time and enhance their tenderness.

Instrumental textural properties and sensory acceptability of rehydrated Thai fermented fish dip as affected by addition of Xanthan Gum and modified Tapioca starch

ABSTRACT Instant powder of Thai-fermented fish dip (TFFD), a conveniently used dipping product, fails to form a homogenous viscous paste after being rehydrated. The addition of thickening agents, xanthan gum and hydroxypropyl distarch phosphate from tapioca (HDPT), may resolve this problem. Two sets of instant TFFD samples (5 samples/set) were mixed with five concentrations of xanthan gum (0%, 0.05%, 0.1%, 0.15%, and 0.2%) and five concentrations of HDPT (0%, 0.1%, 0.2%, 0.3%, and 0.4%), respectively. The samples were analyzed for CIE color values (L*, a*, and b*), aw, yeast and mold count (YM), and total plate count (TPC). They were also rehydrated and evaluated for CIE color values, texture profile analysis (TPA) (firmness, consistency, cohesiveness, and viscosity), and sensory scores (homogeneity, color, odor, flavor, mouth-feel texture, and overall acceptability). It was found that the concentrations of both thickening agents did not influence the CIE color values, aw, YM, or TPC of TFFD powder. They also did not affect the CIE color values of rehydrated product. Xanthan gum at 0.1–0.4% improved TPA values (firmness and cohesiveness) and sensory scores (homogeneity, flavor, and overall acceptability) of rehydrated product. HDPT at 0.2% produced no adverse effect on flavor and improved the homogeneity of the product. However, it failed to improve TPA values.

Assessment of meat quality distributions of breast fillets with woody breast condition in the raw and cooked state.

The objective of this study was to determine meat quality distributions and assess hardness distributions in raw and cooked breast fillets with the woody breast (WB) condition, in addition to evaluating the relationship between water properties and WB severity. A total of 90 breast fillets were collected and categorized as normal (NORM), mild (MILD) and severe (SEV). Breast weight, drip loss, compression measurements, cook loss, shear and texture profile analysis (TPA) values were measured for each sample by fillet location (cranial to caudal) and sampling depth (cranial-superficial, cranial-internal, middle-superficial, and middle-internal) in the raw and cooked meat state. Low-field NMR relaxation measurements were also collected for both the raw and cooked fillets. Results indicate that severe WB expressed increased hardness, a higher water content (bound water and free water) and reduced meat quality attributes in raw and cooked meat. Breast fillet hardness and meat quality distributions were unevenly distributed between fillets, compression measurements were higher mainly in the cranial region, and progressively decreased toward the caudal region for both raw and cooked fillets. Shear force and energy values were higher in the cranial region than in the middle region, and TPA values were higher in superficial regions rather than internal portions. Additionally, low-field NMR could be used to predict WB through variation in water properties as thermal processing reduces water distributing abilities in affected fillets.

Effect of freeze-thaw treatment on the quality and flavor of Nang

Freezing processing has been used widely to improve the sensory quality and solve the problems induced by fungi. In this study, the effects of frozen temperature (−20, −30, −40, −50, −60°C), frozen time (30, 40, 50, 60, 70 min), thawing temperature (25, 30, 35, 40, 45°C) and thawing time (10, 15, 20, 25, 30 min) on sensory quality, texture characteristics and flavor of Nang were studied. The results showed that the order of the factors affecting the sensory quality of Nang was frozen temperature > thawing time > frozen time > thawing temperature. The optimum processing conditions were to freeze at −50°C for 50 min and thaw at 40°C for 20 min. The correlation analysis between sensory quality and texture profile analysis (TPA) showed that the highest or the lowest TPA values of the core and edge of Nang did not correspond to the best sensory quality. Frozen treatment affected the characteristic flavor of Nang obviously. There were 15 of flavor substances with a significant increase or decrease among the 41 characteristic ones identified. This study is of great significance for the production and promotion of traditional staple food in Xinjiang.

Using texture properties for clustering butter cake from various ratios of ingredient combination

This research aimed to study the effect of four main ingredients combination (sugar, butter, margarine and eggs) on the texture properties and microstructure of butter cake and clustering the experimental butter cakes with the commercial ones. The texture properties of 27 experimental butter cakes designed by central composite design were measured by texture profile analysis (TPA). Response surface methodology and the regression equation of full Quadratic model were used to illustrate the relationship between texture properties and the main ingredients combination. The interaction between butter and margarine was significantly affected on cake springiness in that low ratio of both ingredients led to high springiness of cake. Moreover, low ratio of sugar and butter as well as high ratio of sugar and eggs led to high cohesiveness of cake. The result of cluster analysis using principal component analysis of TPA values of the 27 experimental butter cake together with 12 commercial butter cake found that the cake could be divided into four groups according to their similarity in texture properties. The image analysis result of butter cake with low ratio of sugar and butter but high ratio of margarine and eggs showed the small mean cell area with the highest number of air cells per unit area. The clustering of butter cake with various ratio of ingredient combinations using texture properties provides a model for cake manufacturer in predicting cake properties with different ratio of cake ingredients to produce the butter cake that meet the requirement of consumers.

Formulation and characterization of caffeine biodegradable chewing gum delivery system for alertness using plasticized poly (D,L-lactic acid) as gum base

Purpose: To formulate and evaluate biodegradable plasticized poly(D,L-lactic acid) as a base for caffeine-medicated chewing gums (MCGs) to increase alertness.Methods: Biodegradable plasticized poly(D,L-lactic acid) caffeine-MCGs were formulated with a fixed concentration (15 % w/w) of different plasticizers for different formulations. Substances used as plasticizers were triacetin, stearic acid, PEG-600, tributyl citrate, soya oil, sunflower oil, glycerol, triethyl citrate, PEG-4000, and castor oil. The characteristics of the gum formulations were examined using texture profile analysis (TPA), and also evaluated for biodegradation, microstructure`, in vitro drug release, and sensory features.Results: The MCG-1 and MCG-7 formulations with triacetin and glycerol as plasticizers, respectively, exhibited a biodegradation score of 1 and 2, respectively, indicating considerable biodegradation. The formulation with triacetin as a plasticizer exhibited TPA values of 3750.52 g, -51.13 g.s, 1580.88, 1526.23, and 0.364 for hardness, adhesiveness, gumminess, chewiness, and cohesiveness, respectively; these values are similar to those of the Military Energy Gum. The microstructure of the gum base was characterized using scanning electron microscopy to determine surface properties. The in vitro drug release was determined as 97 % after a mean chewing time of 15 min by using a specially designed in vitro chewing machine.Conclusion: Plasticized poly (D,L-lactic acid) gum formulation is suitable for the delivery of caffeine and can be used as an alternative MCG for effective management of fatigue.

Textural acceptability of prepared fish sausages by controlling textural indicators

The purpose of this paper is to verify the textural quality and acceptability of two different prepared emulsion-type fish sausages that were evaluated by using rainbow trout (Oncorhynchus mykiss) and saithe (Pollachius virens) fillets. Texture properties of the fish sausages were compared with three different emulsion-type sausages (chicken, turkey, and beef sausages) using texture profile analysis (TPA), shear test, Kramer shear test, pate penetration test, cooking loss, and expressible moisture. According to the TPA and firmness values, some textural indicators were found significantly weak (P < 0.05), but they met consumers preferences.

Physicochemical properties and sensory characteristics of sausage formulated with surimi powder.

The objectives of this study were to determine the physicochemical properties and sensory characteristics of fish sausage made with 100% threadfin bream (Nemipterus japonicus) surimi powder (SP100), a mix of 50% surimi powder and 50% frozen surimi (SP50), and a control (100% frozen surimi). No significant differences in protein content and folding test results (P > 0.05) were detected among the SP100 and SP50 samples and the control. Gel strength of SP100 was lower (P > 0.05) than that of the control. The texture profile analysis (TPA) values (hardness, cohesiveness, springiness, and chewiness) of SP100 were significantly lower (P < 0.05) than those of the control. However, the TPA values of SP100 and SP50 were still within the textural range of Malaysian commercial fish sausages. The water holding capacity, and emulsion stability of SP100 were significantly lower (P < 0.05) than those of SP50 and the control. Of the cooking properties measured, SP100 had lower (P < 0.05) cooking yield, moisture retention, and fat retention than the control. Quantitative descriptive analysis (QDA) performed by 12 trained panelists showed that sensory characteristic (hardness, cohesiveness, springiness, and chewiness) scores of SP100 were lower than those of SP50 and the control. The use of surimi powder in fish sausage did not differ with that of control in the term of color, odor, or oiliness scored by panelists. The drying process impacted the texture properties of surimi when it was used in fish sausage. However, the use of surimi powder in fish sausage formulation is still accepted since the TPA values of SP100 and SP50 were still within the textural range of Malaysian commercial fish sausages.

Valencia PME isozymes create charge modified pectins with distinct calcium sensitivity and rheological properties

Pectin was de-esterified by U-PME or B-PME, pectinesterases that differed in cationic character and peptide composition. Pectin fractions of unmodified (O-Pec) and Valencia PME modified pectins (B-Pec and U-Pec) were separated by ion exchange (IEX) chromatography and characterized for calcium sensitivity by ζ-potential, texture profile analysis (TPA), and viscoelastic properties. U- and B-Pec had more negative ζ-potential than O-Pec, and became increasingly negative at higher pH values. Without CaCl 2, viscosity of O-Pec was higher than B- and U-Pec. With 35 mM CaCl 2, B- and U-Pec gelled, but O-Pec did not gel. TPA values were not significantly different between B-Pec and U-Pec. The G' values of O-Pec was 20–50-fold lower than G' for B-Pec or U-Pec. After separation with ion exchange chromatography, later eluting fractions formed stronger gels than earlier eluting fractions. However, pectin fractions had lower viscosity and G' values than unfractionated pectin, which is likely related to molecular weight differences. Results show that U-Pec forms stronger gels than B-Pec that is related to length of charge block and numbers of de-esterified pectin molecules.

미생물유래 Transglutaminase 첨가가 쌀가루 혼합분 반죽과 조리면의 조직감 및 관능특성에 미치는 영향

수입산 밀가루(ASW＋AH)와 쌀가루(오대)를 첨가한 혼합분에 transglutaminase를 첨가하여 반죽 물성 및 가공적성을 조사한 결과는 다음과 같다. Mixograph의 결과에서, 수입산 밀가루(ASW＋AH)에 transglutaminase를 첨가한 mixograph 특성은 transglutaminase를 첨가할수록 각각 stability가 증가하다가 5,000 ppm 이상에서 감소하는 것으로 나타났다. 수입산 밀가루에 쌀가루(오대)를 첨가할수록 mixograph 패턴은 매우 불규칙하고 불안정한 패턴을 보여주고 있으며, stability, midline peak time, midline peak height, width at peak 등의 파라메터 측정치와 특정한 관련성을 보이지 않았다. 그러나 수입산 밀가루(ASW＋AH)와 쌀가루(오대)의 혼합분에 transglutaminase를 첨가함에 따라 이러한 불규칙성이 감소하였다. Farinograph의 결과에서, 수입산 밀가루(ASW＋AH)에 첨가한 쌀가루(오대) 함량이 증가할수록 stability와 valorimeter value는 급격히 감소하고 weakness는 크게 증가하여 매우 약하고 안정성이 낮은 반죽을 형성하였다. 그러나 transglutaminase를 첨가함에 따라 수입산 밀가루(ASW＋AH)에 쌀가루(오대)를 첨가한 복합분의 stability와 valorimeter value는 증가하였고, weakness는 감소하였다. 수분흡수량은 대조군인 수입산 밀가루(ASW＋AH)의 반죽에 비하여 쌀가루(오대) 혼합비율이 커질수록 증가하였으며, transglutaminase를 첨가함에 따라 수분 흡수량이 감소하는 경향을 가졌다. Peak time은 수입산 밀가루(ASW＋AH)와 쌀가루(오대)를 첨가할수록 짧은 경향을 나타내었으며, 두 반죽 모두 transglutaminase를 첨가할수록 길어지는 경향을 나타내었다. 조리면의 기계적 조직감을 Texture profile analysis(TPA)로 측정한 결과, 쌀가루(오대)를 첨가하여 제조한 혼합분(10, 30, 50%)에 transglutaminase(3000, 5000, 7000 ppm)를 첨가함에 따라 검성, 씹힘성, 견고성 등 TPA 파라메터 값이 증가하였고, 10,000 ppm 첨가시에는 비슷한 수치를 나타내거나 감소하였다. 관능평가 결과에서는 쌀가루를 30%첨가한 혼합분으로 제조한 조리면의 조직감(씹힘성, 견고성)은 수입산 밀가루에 비해서 낮게 평가되었으나, transglutaminase를 7,000 ppm 첨가한 쌀 혼합분 조리면의 씹힘성이 향상되었다.

Product Characteristics of Comminuted Sausages as Affected by Various Fat and Moisture Combinations

Comminuted sausages with reduced fat (25-0%) and increased moisture (19-44%) combinations were manufactured, and their chemical composition, and physico-chemical, textural and sensory properties were determined for the selection of the most palatable sausage treatment. The moisture and fat contents of the comminuted sausages varied from 55-79% and 26.4-2.14%, respectively, whereas, the protein content was relatively constant at 13.5-14.5%. Expressible moisture (EM, %) decreased with increased fat addition, and the high-fat control sausage (~25% fat) had lower EM than those with lower than 15% fat addition. Increased fat level also increased Hunter L values (lightness) of sausage samples taken from the core, and differences in lightness were observed between 15 and 25% fat level at the initial mixture. Sausages without fat addition had different textural characteristics from high-fat control sausages in most texture profile analysis (TPA) values. However, no differences in TPA values were observed among treatments with added fat (<25%) in the formulation. Results of the sensory evaluation showed that the most appropriate fat content of comminuted sausages to have better sensory properties ranged from 15-20% of added fat at the initial mixture. These results also indicated that decreased fat and increased moisture contents produce sausages with higher EM and lower lightness. Comminuted sausages without fat addition had different textural characteristics from the high-fat control. (Asian-Aust. J. Anim. Sci. 2004. Vol 17, No. 4 : 538-542)

Evaluation of Konjac Blends and Soy Protein Isolate as Fat Replacements in Low‐fat Bologna

ABSTRACT Low‐fat bolognas (LFB, &lt; 2.0% fat) were developed with 2 levels (0.5% or 1.0%) of konjac blends (KB, KSS = konjac flour/starch and KNC = konjac flour/carrageenan/starch) and the replacement of meat proteins with 2% soy protein isolate (SPI, DWB). Increased levels of KB decreased (P &lt; 0.05) lightness and yellowness, and most texture profile analysis (TPA) values. LFB containing 1.0% KB with 2% SPI addition had TPA values and sensory flavor/taste attributes similar to the control (CTL II, 30% fat), whereas LFB formulated with KSS had textural characteristics more similar to CTL II than those with KNC, based on sensory evaluation.

INSTRUMENTAL TEXTURE PROFILE ANALYSIS OF PECANS OF VARIOUS OIL AND MOISTURE CONTENTS AFTER FREEZING TREATMENTS

ABSTRACTFreezing of pecans is done to maintain flavor but has a lesser‐known effect on other quality factors such as texture. Pecans were frozen by various methods, thawed and tested for texture by 50% compression of 3‐mm dia. × 5‐mm long cylinders. The Texture Profile Analysis (TPA) parameters, which were, affected most were fracturability, hardness and Area 1. The most extreme, slowest and fastest, freezing rates produced similar TPA values and were different from intermediate freezing rates that simulate commercial cold storage practices. The effect of the various freezing treatments on texture was similar for full‐oil and reduced‐oil pecans and for those sprayed or not sprayed with water.

Functional, Textural and Microstructural Properties of Low‐fat Bologna (Model System) with a Konjac Blend

ABSTRACTThe form (dry vs prehydrated) and level (0, 0.5, 1.0 and 1.5%) of a konjac blend (KB) were evaluated to determine their effects on the characteristics of a low‐fat bologna model system (LFBMS). The system had a pH range of 6.01 to 6.12, moisture 74 to 76%, fat &lt; 2.0% and protein 17 to 18%. Prehydrated KB had higher (p&lt;0.05) texture profile analysis (TPA) hardness values than dry addition, whereas lower TPA values (p&lt;0.05) were observed as the level of KB increased. In microstructural observation, the addition of prehydrated KB gels caused the protein matrix to appear more swollen in structure as compared to that after inclusion of a dry powder.

Texturization of Sweetpotato Puree with Alginate: Effects of Tetrasodium Pyrophosphate and Calcium Sulfate

ABSTRACTThe effects and optimum levels of tetrasodium pyrophosphate (TSPP), alginate and calcium sulfate (CaSO4) on physical and sensory characteristics of texturized sweetpotato puree were studied using response surface methodology. Samples were subjected to instrumental texture profile analysis (TPA) and sensory evaluation. Prediction models to describe the effects of ingredients on TPA parameters were used to generate contour plots for optimization using TPA values of baked roots as the limits. The optimum formulations having textural characteristics of the baked roots were within the following identified regions: (a) at 0.12% TSPP, alginate, 0.20–0.25%, and CaSO4, 0.4–0.70%; (b) at 0.18% TSPP, alginate, 0.2–0.55%, and CaSO4, 0.22–0.42%. A taste panel scored representative formulations of the optimum regions similar to the baked roots for color, flavor, texture, and overall acceptability.

Comparison of the Allo-Kramer Shear and Texture Profile Methods of Broiler Breast Meat Texture Analysis

Two experiments were conducted to compare the Allo-Kramer shear (AK) and the texture profile analysis (TPA) methods of determining objective texture using broiler breast meat. In one experiment broilers obtained from a commercial processing plant were killed by cervical dislocation and one half of the breast muscles, pectoralis (p.) major and p. minor, were either removed immediately (hot boned, HB) or left on the carcass for 24 h prior to removal (chill-boned, CB). The breast meat samples were cooked in steam, and one half of the samples from each treatment were sliced to a constant thickness. Samples from the anterior, middle, and posterior sections were analyzed by Allo-Kramer shear or TPA. A second experiment was conducted identical to the first except that all birds were obtained in the form of ready-to-cook carcasses (conventional processed) from a commercial processing plant, aged 24 h, and effects of the AK and TPA methods on breast halves were compared.Processing treatment (HB vs. CB) was found to significantly affect AK and TPA values, except for values of springiness and cohesiveness. Slicing the p. major appeared to affect the results of the TPA method more than the AK method in both experiments. Both the AK and TPA methods detected differences across muscle locations.