A comparison between Warner-Bratzler shear force measurement and texture profile analysis of meat and meat products: a review
Apstrakt
Texture is one of the most important characteristics of meat and we can explain it as the human physiological-psychological awareness of a number of rheological and other properties of foods and their relations. In this paper, we discuss instrumental measurement of texture by Warner-Bratzler shear force (WBSF) and texture profile analysis (TPA). The conditions for using the device are detailed in WBSF measurements, and the influence of different parameters on the execution of the method and final results are shown. After that, the main disadvantages are reflected in the non-standardized method. Also, we introduce basic texture parameters which connect and separate TPA and WBSF methods and mention contemporary methods with their main advantage.
Izvor:
59th International Meat Industry Conference (Meatcon2017), 2017, 85Izdavač:
- IOP Publishing Ltd, Bristol
Finansiranje / projekti:
- Unapređenje i razvoj higijenskih i tehnoloških postupaka u proizvodnji namirnica životinjskog porekla u cilju dobijanja kvalitetnih i bezbednih proizvoda konkurentnih na svetskom tržištu (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46009)
DOI: 10.1088/1755-1315/85/1/012063
ISSN: 1755-1307
WoS: 000418556900063
Scopus: 2-s2.0-85030630758
Institucija/grupa
Poljoprivredni fakultetTY - CONF AU - Novaković, Saša AU - Tomašević, Igor PY - 2017 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4402 AB - Texture is one of the most important characteristics of meat and we can explain it as the human physiological-psychological awareness of a number of rheological and other properties of foods and their relations. In this paper, we discuss instrumental measurement of texture by Warner-Bratzler shear force (WBSF) and texture profile analysis (TPA). The conditions for using the device are detailed in WBSF measurements, and the influence of different parameters on the execution of the method and final results are shown. After that, the main disadvantages are reflected in the non-standardized method. Also, we introduce basic texture parameters which connect and separate TPA and WBSF methods and mention contemporary methods with their main advantage. PB - IOP Publishing Ltd, Bristol C3 - 59th International Meat Industry Conference (Meatcon2017) T1 - A comparison between Warner-Bratzler shear force measurement and texture profile analysis of meat and meat products: a review VL - 85 DO - 10.1088/1755-1315/85/1/012063 ER -
@conference{ author = "Novaković, Saša and Tomašević, Igor", year = "2017", abstract = "Texture is one of the most important characteristics of meat and we can explain it as the human physiological-psychological awareness of a number of rheological and other properties of foods and their relations. In this paper, we discuss instrumental measurement of texture by Warner-Bratzler shear force (WBSF) and texture profile analysis (TPA). The conditions for using the device are detailed in WBSF measurements, and the influence of different parameters on the execution of the method and final results are shown. After that, the main disadvantages are reflected in the non-standardized method. Also, we introduce basic texture parameters which connect and separate TPA and WBSF methods and mention contemporary methods with their main advantage.", publisher = "IOP Publishing Ltd, Bristol", journal = "59th International Meat Industry Conference (Meatcon2017)", title = "A comparison between Warner-Bratzler shear force measurement and texture profile analysis of meat and meat products: a review", volume = "85", doi = "10.1088/1755-1315/85/1/012063" }
Novaković, S.,& Tomašević, I.. (2017). A comparison between Warner-Bratzler shear force measurement and texture profile analysis of meat and meat products: a review. in 59th International Meat Industry Conference (Meatcon2017) IOP Publishing Ltd, Bristol., 85. https://doi.org/10.1088/1755-1315/85/1/012063
Novaković S, Tomašević I. A comparison between Warner-Bratzler shear force measurement and texture profile analysis of meat and meat products: a review. in 59th International Meat Industry Conference (Meatcon2017). 2017;85. doi:10.1088/1755-1315/85/1/012063 .
Novaković, Saša, Tomašević, Igor, "A comparison between Warner-Bratzler shear force measurement and texture profile analysis of meat and meat products: a review" in 59th International Meat Industry Conference (Meatcon2017), 85 (2017), https://doi.org/10.1088/1755-1315/85/1/012063 . .