Establishment Of Texture Evaluation Method Of Low Tempreture Meat Product

Smoked hams and smoked＆cooked sausages were selected as theexperimental materials, the effects of sample size(diameter and height)and testing rateon texture characteristics of low temperature meat products were studied. Themethods of compulsory defining and indirectly reflecting texture characteristics wereadopted to establish a set of sensory evaluation methods suited for low temperaturemeat products. The texture characteristics values were performed by Cluster Analysisto evaluate the quality grades of smoked hams and smoked＆cooked sausages. Thehardness, fracturability and adhesiveness were determined by the texture values whichcorresponded to the points of sensory scores, and the springiness, cohesiveness andchewiness were definited by the linear regression equation, sensory scores was actedas variable, texture values Was dependent variable in the equation in this articles.Finally, the Fisher linear discrimination functions were established based on thetexture characteristics values of smoked hams and smoked＆cooked sausages withdifferent brands respectively.The results showed that:1.The optimal conditions for low tempreture meat product were: the diameterwith13-18mm, the height with12mm and testing rate with0.5-1mm/s.2.A set of sensory evaluation methods suited for low temperature meat productswas established.3.Smoked hams and smoked＆cooked sausages were clustered reasonably intothree groups by cluster analysis with texture parameters, the higher of the products,the stronger of the texture characteristics.4.In the special test conditions, the hardness, fracturability, adhesiveness,springiness, cohesiveness and chewiness of general class smoked＆cooked sausageswere2730.19-4981.888g,3001.186-4786.820g,﹣35.248-﹣14.688g,0.733-0.798,0.196-0.230,1606.395-2590.536g respectively, those of excellentsmoked＆cooked sausages were4981.888-7696.586g,4786.820-7599.061g,﹣35.248-﹣11.450g,0.799-0.938,0.220-0.256,836.293-1375.527g respectively,andthose of premium smoked＆cooked sausages were8559.127-12782.334g,5567.181-7655.802g,﹣23.39-﹣11.450g,0.865-0.938,0.244-0.282,451.242-970.524g respectively. The hardness, fracturability, adhesiveness, springiness, cohesiveness and chewiness of premium smoked hams were10337.046-12782.33g,10825.717-12145.899g,﹣5.911-﹣0.493g,0.731-0.798,0.250-0.297,781.697-1435.821g respectively, those of excellent smoked hams were7696.586-10337.046g,5220.700-7655.802g,﹣14.688-﹣5.911g,0.768-0.876,0.282-0.331,1591.801-2721.4635g respectively, and those of general class smokedhams were4981.888-7696.586g,3420.276-5220.700g,﹣28.818-14.688g,0.842-0.954,0.314-0.331,3212.009-4007.1061g in the special test conditions.5.The Fisher linear functions based on smoked＆cooked sausages with differentbrands were:Y13=0.015X7+0.001X8-0.133X9+380.744X10+475.337X11-0.065X12-206.097;Y14=0.017X7+0.002X8-0.136X9+441.677X10+420.453X11-0.065X12-261.519;Y15=0.021X7+0.002X8-0.086X9+436.145X10+314.940X11-0.055X12-276.684.Y13, Y14and Y15represent general class, excellent and premium smoked＆cookedsausages, X7, X8, X9, X10,X11and X12represent hardness, fracturability, adhesiveness,springiness, cohesiveness and chewiness values of smoked＆cooked sausages in thefunctions, respectively.The Fisher linear functions based on smoked hams with different brands were:Y20=0.016X16+0.003X17+1.694X18+217.867X19+371.388X20-0.011X21-164.708;Y21=0.029X16+0.003X17+3.226X18+235.409X19+396.180X20-0.010X21-260.109;Y22=0.045X16+0.005X17+5.122X18+276.032X19+402.263X20-0.007X21-478.159.Y20, Y21and Y22represent general class,excellent and premium smoked hams,X16,X17, X18, X19, X20and X21represent hardness, fracturability, adhesiveness,springiness, cohesiveness and chewiness values of smoked ham in the functions,respectively.The grade distinguished as follows: the texture characteristics of sample were putinto the functions, the grade was determined by the Y value, the biggest valuerepresented the grade of sample.6.The discriminant accuracies of the established discriminant functionsestablished by sensory scores and texture values of smoked＆cooked sausages were96.5％and98.1％respectively, and the discriminant accuracies of the establisheddiscriminant functions established by sensory scores and texture values of smokedhams were97.2%and99.2%respectively. The methods based on the sensory andtexture values of texture characteristics all could distinguish the grades of smokedhams and smoked＆cooked sausages, and the accuracy of the latter were better. The result indicated that the range of texture characteristics values and functionsestablished could be used to guide the products development and quality evaluation oflow temperature meat products.