A PUNCH AND DIE TEST CELL FOR DETERMINING THE TEXTURAL QUALITIES OF MEAT *

Abstract

Abstract . A test ceil is described that measures the response of materials to a punch‐shear deformation. The cell, designed as a punch and die unit, was used with the Instron Universal Testing Instrument to determine the textural characteristics of several food products. Data are presented for beef muscles from US Choice and US Commercial grade animals. Sensory evaluation using magnitude estimation techniques showed high correlation with instrumental measurements. When all combinations of three sensory attributes and three instrumental properties were considered, correlation coefficients ranged from 0.92 to 0.98. Sensory judgments showed that the differences between muscles were 2 to 3 times greater than those found using the test cell, but the large scatter in panel results reduced sensitivity below that of the instrument. The panel judged the psoas major and the semiten‐dinosus from the US Commercial grade animal to be twice as tough as the same muscles from the US Choice grade animal. The biceps femoris was judged to be 4 times tougher in the Commercial than in the Choice grade animal.