textural profile analysis test conditions for meat products

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 WI

Instrtute of Food Engineering, Agricultural University, Lublin, Poland

The effects of various test conditions on the texture profile analysis (TPA) parameters 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 products, 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 rating 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 application 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 conditions 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

412 G. S. Mittal, R. Nadulski, S. Barbut, S. C. Negi

fusion in terminology, test conditions and interpre- tation of the readings that makes the evaluation of results a complex task. Breene (1975) pointed out major shortcomings of TPA reports. These in- cluded poor experimental design, absence or im- proper use of statistical analysis and incomplete description of experimental materials and testing conditions. These problems have continued later and can be seen in some of the recent reports.

Table 1 summarizes test conditions used by nu- merous researchers to describe TPA of meat products. The conditions under which these tests have been performed vary to a great extent with re- gards to specimen dimensions, deformation level and compression rate. As can be seen in Table 1, there are occasions when test conditions have not been described in full. Specimen length or height (L) varied from 10 to 20 mm and diameter (D) from 13 to 73 mm or D/L ratio from 1 to 4. The compression ratio varied from 50 to 85% and crosshead speed from 5 to 200 mm/min. Friedman et al. (1963) used 75% sample deformation, while Szczesniak and Smith (1969) and Szczesniak (1971) specified about 88% deformation in the GF-TPA of precooked freeze-dried beef. Reidy and Heldman (1972) used 35-40% deformation in the determina- tion of GF-TPA parameters of freeze-dried beef.

Bourne and Comstock (1981) studied the effects of the degree of compression (50-93%) of the TPA

parameters of 1 cm cubes of apple, carrot, frankfurter, cream cheese and pretzels (1 cm diameter) at a crosshead speed of 5 cm/min. They did not modify TPA parameters by dividing by the strain to compensate the effect of the compression. Hardness, cohesiveness, gumminess and chewiness usually increased with the increasing compression, but the rate of increase varied widely. The rate of increase of hardness accelerated as the degree of compression increased.

The objective of this paper was to evaluate the effects of various test conditions on texture profile analysis (TPA) parameters for three types of beef products, namely: finely cornminuted, ground and whole muscle.

METHODS AND MATERIALS

Three different types of processed meat products representing the three major categories of meat products on the market, i.e. finely comminuted- wiener, ground product-salami, and whole muscle -corned beef were evaluated. The products for each trial were purchased from one of the largest meat processors (J. M. Schneiders, Kitchener, ON, Canada). Cylindrical sample height was kept constant at 1 cm, and diameters (D) were 1.0, 1.5 and 2.0 cm which provided diameter to length ratios

Table 1. Textural profile parameters used by various investigators for meat products

Investigator(s) Product L(mm) D(mm) D/L Compression Crosshead ratio (So) speed (mm/min)

Gumpen and Martens (1977) Beef and pork batters 2

Sofos et al. (1977) Wieners 20 Cross et al. (1978) Beef patties 9.5 Hargett et al. (1980) Frankfurters 13 Seman et al. (1980) Bologna 20 Lee et al. (1981) Beef batter 20 Fox et al. (1983) Frankfurter 10 Keeton et al. (1984) Frankfurter 13 Brady et al. (1985) Beef loaf 13 Brady and Hunecke (1985) Beef 25.4 Knipe et al. (1985) Frankfurter 12.5 Lacroix and Castaigne (1985) Frankfurter 15 Foegeding and Ramsey (1986) Beef and pork batters 13 Hanenian et al. (1989) Beef patty 10 Lin et al. (1990) Ham 15 Boakye (1990) Beef muscle 15 Correia et al. (1991) Frankfurter 15

22 1.1 38 4.0 25 1.9 73 3.6 20 1.0 16 1.6 13 1.0 25 1.9 57 2.24 12.5 1.0 15 1.0 13 1.0 22 2.2 20 1.3 17 1.1 20 1.3

75 70-85

50 75 50 70 50 75 75 80 50

7.36 N 75 75 75 75 75

100 5

100 50 50 50

100 200 -

200 100 100 100 20 20 20

L = sample height or length; D = sample diameteqa not reported.

Textural profile analysis 413

(D/L) of 1 .O, 1.5 and 2.0, respectively. Samples were compressed on a universal testing machine (model 4204, Instron Corp., Burlington, ON, Canada) to 25, 50 and 75% of their original height at crosshead speeds of 0.5, 1.0 and 2.0 cm/min. In the case of the whole muscle corned beef product, the muscle fibres were placed parallel to the compression plates. The experimental design was fac- torial with two replications. The time difference in the manufacturing of the two sets of products was 3 weeks. TPA parameters of hardness- 1, hardness-2, cohesiveness, springiness (or elasticity), gumminess and chewiness were determined. Hardness-l was the force required for the first compression, and hardness-2 was the peak force for the second compression. Springiness was the distance the sample recovered in height after the first compression. Co- hesiveness was the ratio of the two total areas under the compression curves (Al/A2). Chewiness was the product of hardness- 1, springiness and cohesiveness; and gumminess was the product of hardness- 1 and cohesiveness (Bourne, 1968).

These parameters except cohesiveness were modified by dividing with initial cross-sectional sample area and applied strain. Thus, hardness-l

and -2 and gumminess became modulus (force/ (area/strain)) in N/cmz. The springiness unit became m/cm2 and chewiness is reported in J/cm”.

The products’ compositions were measured by standard methods (AOAC, 1990). Statistical analysis was performed by using the Statistical Analysis System (SAS, 1988). ANOVA procedure for the analysis of variance, CORR for the correlation coefficient and DUNCAN for the Duncan’s mul- tiple range test were used.

RESULTS AND DISCUSSION

The chemical composition of the wiener was 55.9% water, 28.5% fat, 12.6% protein, and 2.9% ash. The salami’s composition was 54.5O/;, water, 26.8% fat, 15.4% protein, and 3.2% ash, similarly the composition of corned beef was 79.0% water, 2.5% fat, 13.8% protein, and 4.5% ash. The ANOVA showed no significant effect of replica- tion on TPA parameters. In general, the crosshead speed affected hardness and gumminess of all products, chewiness and cohesiveness of salami, and chewiness and elasticity of the corned beef

Table 2. Duncan’s test results for the TPA parameters of wieners

Mean values

H 1 (N/cmZ) H2(N/cm*) E( m/cmz) COH GUM(N/cm*) CHEW(Jlcm4)

D/L 2.0 1.5 1.0

Speed (cmhin) 2.0 1.0 0.5

Compression (N) 25 50 75

D/L 0,38(***) 0,63(***) 4).78(***) 0.1 l(O.19) 0.29(***) X).37(***) Speed 0.27(0.001) 0.19(0.02) 0.02(0.8) -0.01(0,9) 0.09(0.3) 0.06(0.46) Comp. 0.1 l(O.19) -0,08(0.35) +52(***) -0.92(***) -0,85(***) -0.78(***)

Range SD

14.5-41.0 2.&32.9 0~13-0~118 0.074.75 1.8-19.4 0.05-l ,94 6.4 5.8 0.03 0.24 5.8 0.49

30.11 a 23.47 a 0.024 c 0.405 a 11.76 a 0.33 c 27.39 b 20.40 b 0,047 b 0.388 a 10.25 b 0.56 b 24.14 c 14.52 c 0,084 a 0.338 b 7.69 c 0.77 a

29.51 a 20.64 a 0.053 a 0,369 a 10.41 a 0.58 a 26.81 b 20.16 a 0.052 a 0.396 a 10.27 a 0.57 a 25.32 c 17.59 b 0,051 a 0.366 a 9.02 b 0.50 a

22.72 c 20.52 a 0.070 a 0.686 a 15.58 a 1.05 a 34.41 a 18.51 b 0.055 b 0.299 b 10.54 b 0.50 b 24.50 b 19.36 ab 0.031 c 0.147 c 3.59 c 0.11 c

Correlation coefficients

D/L = diameter to length ratio; Comp. = compression; *** = p I 0.0001; Hl = hardness-l; H2 = hardness-2; E = springiness; COH = cohesiveness; GUM = gumminess; CHEW = chewiness; SD = standard deviation; TPA = texture profile analysis. a,b.. . = Data with the same letter in a column, within a category, are not significantly different at p > 0.05 level. Numbers in the brackets are the probabilities that there is no correlation.

414 G. S. Mittal, R. Nadulski,

(Tables 2-4). D/L affected all the TPA parameters except cohesiveness of the salami and corned beef, and gumminess of corned beef. Compression ratio also influenced all the parameters except hardness- II of wieners.

Wieners

Table 2 indicates that hardness-l, hardness-2, cohesiveness, and gumminess decreased with the decrease in D/L, however, springiness and chewiness increased. Compression ratio affected these parameters differently. Parameters such as springiness, cohesiveness, gumminess and chewiness decreased with the increase in the compression ratio; however, maximum hardness-l was detected at 50% compression, and minimum at 25%. This might be due to the breakage of the internal structure of the product in the first compression at 75% compression. Thus, modified TPA parameters were affected by specimen dimensions as well as by the strain. According to Peleg (1977), at the same deformation rate, a shorter specimen is actually de- formed at a higher strain rate, and therefore, should exhibit higher stress than those of a longer

S. Barbut, S. C. Negi

specimen and the same strain. Thus, TPA parameters are comparable when the tests are performed by a standard procedure.

Hardness-l increased with the increase in crosshead speed from 0.5 to 2.0 cmmin. Shama and Sherman (1973) investigated the effects of crosshead speed (20-100 mmmin) on the compression parameters of Gloucester cheese. As the crosshead speed increased, the force required to achieve a particular compression also increased in a non- linear manner.

Corned beef

Table 3 indicates that the compression ratio has affected all the parameters; whereas D/L influenced all the parameters except cohesiveness and gumminess. The speed of compression also influenced a few parameters; however, its effect was not so pronounced. Hardness-l increased with the increase in D/L at 50 and 75% compressions but not at 25%. Springiness was reduced with the increase in D/L. Cohesiveness decreased with the increase in compression ratio. This behaviour of the whole muscle product was different from the commin-

Table 3. Duncan’s test for the TPA parameters of corned beef

Mean values

H 1 (N/cmz) H2(N/cm2) E(rn/cmr) COH GUM(N/cmz) CHEW(JIcm4)

D/L 2.0 1.5 1.0

Speed (cmlmin) 2.0 1.0 0.5

Compression (%) 25 50 15

D/L 0.16(0.06) Speed -0.06(0.48) Comp. 0.80(***)

Range 1.3-63.4 SD 14.13

31.31 a 26.22 a 2.5E-3 c 0.53 a 13.33 a 0.035 c 29.06 a 24.15 a 5.4E-3 b 0.52 a 12.50 ab O-068 b 25.67 b 21.24 b 9,4E-3 a 0.53 a 11.78 b 0.112 a

26.77 b 22.55 b 5,8E-3 a 0.53 a 12.21 b 0.068 b 31.21 a 26.16 a 5.9E-3 a 0.53 a 13.82 a 0.082 a 28.06 b 22.91 b 5.6E-3 b 0.52 a 11.58 b 0.065 b

1244 c 11.51 c 6.16E3 a 0.79 a 9.80 b 0.06 b 33.69 b 28.00 b 5.9OE-3 b 0.56 b 18.59 a 0.10 a 39.90 a 32.12 a 5.25E-3 c 0.23 c 9.21 b 0.05 c


0.19(0.03) 4).97(***) 4.002(0.98) 0.1 l(O.19) -0.04(064) 0.03(0.73) 0.02(0.82) O.Ol(O.87)

0.77(***) -0.13(0.13) -0.97(***) 4.04(0.62)

6.749.3 0~002-0~0 1 0.18-1.01 3.87-28.3 11.02 0.003 0.24 5.6

-0.66(***) -0.004(0.96) -0.1 l(O.19)

0.01-0.24 0.048

D/L = diameter to length ratio; Comp. = compression; *** = p $ 0.0001; Hl = hardness-l; H2 = hardness-2; E = springiness; COH = cohesiveness; GUM = gumminess; CHEW = chewiness; SD = standard deviation; TPA = texture profile analysis. a,b.. . = Data with the same letter in a column, within a category, are not significantly different at p > 0.05 level. Numbers in the brackets are the probabilities that there is no correlation.


uted product, probably due to more coherent structure of the undisrupted corned beef muscle tissue.

Salami

The results for the salami (Table 3) showed trends similar to the wiener behaviour, and a few effects similar to the corned beef. The crosshead speed affected cohesiveness, gumminess and chewiness. D/L influenced all the parameters except cohesiveness. Hardness-l, hardness-2 and gumminess increased, and springiness and chewiness decreased with the increase in D/L. Increase in compression ratio decreased all parameters except hardness- 1 and -2. The salami product is a coarsely ground meat product that contains small chucks of muscle, connective tissue and fat bound together by the salt- soluble proteins. This more homogeneous matrix showed results more closely resembling the trend ob- served in the con-minuted meat product (i.e. effect of compression ratio). However, a few of the trends were more related to the whole muscle product.

Brinton and Bourne (1972) studied the effect of size and shape of the slabs of agar gels on the magnitude of deformation under a constant com-

pressive force. The deformation of rectangular solids and regular cylinders with vertical axes (i.e. cylinder standing on one of its circular ends) was found to be directly proportional to the specimen height and inversely proportional to the cross-sectional area. In our study, the specimen cross-sectional area effect was removed by modifying the data. However, sample length was kept constant. At constant deformation, the force required to compress the samples (hardness-l) increased with the increase in D/L in all the treatments except for corned beef at 25% compression.

The overall effects of compression ratio, crosshead speed and D/L ratio are discussed below.

Compression ratio

Hardness-l based on the initial area, decreased above 50% compression for finely cornminuted (wieners) and ground meat (salami) products. It appears that the actual area of these products increased considerably more than that of whole muscle (corned beef) for strains above 0.50. The increase in area, in turn, increased the resultant load that can be carried by the specimen. There-

Table 4. Duncan’s test results for the TPA parameters of a salami

Mean values

H 1 (N/cml) H2(N/cm*) E(rn/cm*) COH GUM(N/cmz) CHEW(J/cmd)

D/L 2.0 1.5 1.0

Speed (cmhnin) 2.0 1.0 0.5

Compression (‘56) 25 50 75

D/L 0.58(***) Speed O.OS(O.57) Comp. o&q***)

Range 7.7-26.2 SD 4.6

21.30 a 15.78 a 2-4E-3 c 0.415 a 8.33 a 0.022 c 18.38 b 13.52 b 4.5E-3 b 0.413 a 7.17 b 0.036 b 14.84 c 10.68 c 7,5E-3 a 0.401 a 5.25 c 0.045 a

18.47 a 13.91 a 4,9E-3 a 0.433 a 7.55 a 0.039 a 18.10 a 12.95 a 4.7E-3 a 0.398 b 6.53 b 0.031 b 17.94 a 13.06 a 4,8E-3 a 0.397 b 6.63 b 0.033 b

14.08 c 12.66 b 6,22E-3 a 0.71 a 9.91 a 0.056 a 21.46 a 12.15 b 5.14E-3 b 0.35 b 7.58 b 0.037 b 18.98 b 15.16 a 3.1OE-3 c 0.16 c 3.15 c 0,009 c


0.63(***) 4,78(***) 0.02(0.77) 0.12(0.18) O.Ol(O.89) 0.07(0.43) 0.31(***) -0.48(***) +95(***)

3.8-20.0 0~001-0~01 0.09-0.84 3.33 0.003 0.235

0.36(***) 0.12(0.16)

-0.80(***)

-0.38(***) 0.12(0.18)

-0.77(***)

1.21-15.8 0~004-0~ 11 3.47 0.025

- D/L = diameter to length ratio; Comp. = compression; *** = p 2 0.0001; Hl = hardness-l; H2 = hardness-2; E = springiness; COH = cohesiveness; GUM = gumminess; CHEW = chewiness; SD = standard deviation; TPA = texture profile analysis. a,b.. = Data with the same letter in a column, within a category, are not significantly different at p > 0.05 level. Numbers in the brackets are the probabilities that there is no correlation.

416 G. S. Mittal, R. Nadulski, S. Barbut, S. C. Negi

fore, the apparent hardness based on the initial area decreased above 50% compression for wieners and salami, although the true stress (hardness X strain) continued to increase with the increase in strain. The true stress increased by 3-5 times for all the products when compression was increased from 25 to 50%. However, it increased only by 1.1-2 times when compression ratio was increased to 75%. This is due to the breakage of meat particle bonds at higher compression ratios. In most of the tests with wieners and salami, specimen failure was noticed at 75% compression.

The springiness (elastic deformation after first compression) decreased with an increase in compression ratio for all products. Similar behavior was also reported by Bourne and Comstock (1981) for many food products. This is because the micro- structure of the material was more severely dam- aged at higher strains, resulting in a lower capacity for storage of strain energy. This also indicates lower recovery due to higher sample compression. The springiness of finely cornminuted wieners for a given compression ratio was typically 10 times greater than that of corned beef or salami, indicat- ing a superior resilience (capacity to absorb energy) for wieners. Since chewiness is the product of hardness- 1, cohesiveness and springiness, wieners also had the highest chewiness at all compression ratios. Cohesiveness also decreased with the increase in compression ratio due to corresponding decrease in springiness.

Crosshead speed

The rate of loading had a significant 0, I 0.05) effect on hardness-l of finely cornminuted wieners -the faster the crosshead speed, the greater was the hardness of the material. Because of this time- effect phenomenon and because of the residual strain after the first compression (see E values in Table 2), it is inferred that the product is a non- linear viscoelastic material. For corned beef, although there were some significant differences in the hardness, the variation of hardness-l or hardness-2 with crosshead speed did not exhibit a discernible trend. The hardness of salami and the springiness of all three products were not affected by the rate of loading in the range of 0.5-2.0 crn/min.

Diameter to length ratio

The D/L ratio had a significant (p I 0.05) influence on both hardness parameters and the springiness of

the three products, while the cohesiveness was un- affected by D/L ratio (Tables 24). When a compression load is applied to a specimen, the axial contraction is accompanied by a lateral expansion (normal to the direction of the load). The compression (crushing) causes tension in fibres, which undergo greater expansion at higher D/L ratios; thereby, reducing the en-masse springiness of the specimen. This reduction in springiness implies an increase in residual strain and a corresponding increase in the rigidity of the material (work harden- ing), which is why the hardness increased with the increase in D/L ratio. Also at higher values of D/L, lower levels of the breakage of particle bonds oc- curred due to better mechanical stability. Due to lower slenderness ratio (II) of the samples, the ten- dency toward lateral deflection is negligible. Thus, direct compression controls failure or deflection. Springiness decreased with the increase in D/L due to lower recovery of height after first compression due to better mechanical stability.

CONCLUSIONS

TPA parameters were iniluenced by D/L and compression ratio in all the three types of beef products. Thus, TPA parameters of meat products are not comparable if the tests are performed at dis- tinctly different conditions with regard to specimen dimensions, the level of deformation and its application rate. The recommended test conditions, from this study, are: D/L = 1.5, compression = 75% and rate of compression = l-2 cmmin.

ACKNOWLEDGEMENTS

The authors are thankful to the technical assistance of MS Sandra Ausma of the School of Engi- neering, and Ontario Ministry of Agriculture and Food, and Natural Science and Engineering Re- search Council for financial assistance.

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textural profile analysis test conditions for meat products

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