Romero de Ávila M Dolores, Isabel Cambero M, Ordóñez Juan A, de la Hoz Lorenzo, Herrero Ana M
Dpto. Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain.
Dpto. Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain.
Meat Sci. 2014 Oct;98(2):310-5. doi: 10.1016/j.meatsci.2014.05.003. Epub 2014 May 13.
The breaking strength (BS) and energy to fracture (EF) of commercial cooked meat products (CMP) manufactured from different entire pieces were determined by tensile test. BS and EF were related to texture profile analysis (TPA) and physico-chemical data. Two textural profiles were characterized mainly by BS, springiness adhesiveness and fat content. Multivariate regression analysis confirms that TPA parameters could be used to construct models to predict BS and EF. Therefore, just one TPA analysis will allow to obtain both TPA and tensile parameters, providing valuable information about mechanical behaviour to improve product handling at industrial level especially in sliced CMP.
通过拉伸试验测定了由不同整块肉制成的商业熟肉制品（CMP）的断裂强度（BS）和断裂能量（EF）。BS和EF与质地剖面分析（TPA）及理化数据相关。两种质地剖面主要由BS、弹性、黏附性和脂肪含量来表征。多元回归分析证实，TPA参数可用于构建预测BS和EF的模型。因此，仅进行一次TPA分析就能同时获得TPA和拉伸参数，为改善工业水平下产品处理（尤其是切片CMP）的机械性能提供有价值的信息。
