Stress Resistance and Relaxation: an Instrumental Method for the Texture Analysis and Sensory Evaluation of Meat

The meat quality is defined by consumers as being attractive in appearance and possessing satisfying palatability. Actually, there are not any analytical technique for the evaluation and verification of tenderness, really currently applicable in the fresh meat sector. This study was designed to ideate a new instrumental method for evaluation of tenderness and texture characteristics in meat by compression, named Stress Resistance and Relaxation method (SRR). This method allow the measurement of values directly comparables with the Warner – Bratzler shear force analysis and provide a dynamic rheological profile of the sample, representative of its comportment at the mastication. The SRR at respect of WBS consent an important reduction of time of analysis (from further 24 hours to about 45 minutes), quantity of sample (from about 300 to less than 30 grams), major automation and standardisation, and than minor costs and high objectivity. Another advantage is the possibility to use the same instrument currently employed to the WBS analysis, only equipped whit the compression devices.