Food Research International 25 (1992) 4 1 l-4 17 Textural profile analysis test conditions for meat products G. S. Mittala, R. Nadulskib, S. Barbut’ & S. C. Negi” *School of Engineerin 4, ‘DFpartment of Animal Science, University of Guelph, Guelph. Ontario, Canada NIG 2 W I Instrtute of Food Engineering, Agricultural University, Lublin, Poland The effects of various test conditions on the texture profile analysis (TPA) para- meters of beef products-finely cornminuted (wiener), ground beef (salami), and whole muscle (corned beef) are described. Cylindrical specimens of diameter to length (D/L) ratio of 1, 1.5 and 2 were compressed to 25, 50 and 75% of their original height of 1 cm, using crosshead speeds of 0.5, 1.0 or 2.0 cm/min. TPA parameters-hardness-I, hardness-II, cohesiveness, springiness, chewiness and gumminess were calculated and compared using appropriate statistical methods. The TPA parameters were modified by dividing with sample cross section area and strain. TPA parameters were affected by D/L and compression ratio for all three types of products even after modification. The speed of compression had marginal effect. The recommended test conditions are: D/L = 1.5, compression ratio = 75% and rate of compression = l-2 cmmin. Keywords: texture, meat quality, beef products, objective texture. INTRODUCTION An acceptable texture in food products is an im- portant component of their quality. In meat prod- ucts, acceptability is based on flavor, appearance as well as texture and they will be rejected by the consumer if they are too tough or mushy. To measure meat texture objectively, different methods have been developed. Among them, the Warner- Bratzler (W.B.) test (Bratzler, 1949) and Allo- Kramer test (Kramer et al., 1951) have been extensively used. The W.B. test uses a single blade to rupture a uniform core of meat, and provides the peak force required to shear the sample. The Allo-Kramer test cell consists of 10 or 13 blades guided into a square box to compress and shear the sample; some of the meat is extruded through the spaces between the blades and the bars form- ing the bottom part of box. These tests are of an empirical nature involving the application of force and deformation in an arbitrary way until the meat sample ruptures (Voisey, 1976). Friedman et al. (1963) developed the General Foods (GF) texture profile analysis (TPA) method Food Research International 0963-9969/92/$05.00 0 1992 Canadian Institute of Food Science and Technology and an instrument referred to as the ‘Texturo- meter’ to measure TPA parameters. In this test, the sample is compressed twice and the force-time curves are analyzed to provide TPA parameters. Szczesniak et al. (1963~) developed scales for rat- ing the degree of hardness, brittleness, chewiness, gumminess and adhesiveness as perceived by a sensory panel. Szczesniak et al. (1963u,b) for the first time applied the GF-TPA to meats. Later, Szczesniak (1971) used the texturometer to obtain TPA parameters of precooked freeze-dried beef. Kapsalis et al. (1970) also described the applica- tion of texturometer for TPA of meat. Bourne (1968) was the first to apply a universal testing machine (Instron, Instron Corp., Canton, MA) to determine TPA of foods. Shama and Sher- man (1973) attempted to establish correct test condi- tions for TPA of foods using natural and processed cheeses and confectionery products. Since 1968, the universal testing machine has been widely used for the objective TPA work. These techniques have basic- ally followed the original procedures described by Friedman et al. (1963). Some investigators have measured only one or two of the TPA parameters. Others have added new parameters (Breene, 1975). A review of the methods used to measure meat texture by Voisey (1975) indicates considerable con- 411