Juiciness measurements

Beilken et al. [ 12] have applied a number of instrumental measuring methods to assess the mechanical strength of 12 different meat patties. In all, 20 different physical/chemical properties were measured. The products were tasted twice by 12 panellists divided over 4 sessions in which 6 products were evaluated for 9 textural attributes (rubberiness, chewiness, juiciness, etc.). Beilken etal. [12] subjected the two sets of data, viz. the instrumental data and the sensory data, to separate principal component analyses. The relation between the two data sets, mechanical measurements versus sensory attributes, was studied by their intercorrelations. Although useful information can be derived from such bivariate indicators, a truly multivariate regression analysis may give a simpler overall picture of the relation. 

Slaughter performance (important for butcher) slaughter yield, balanced carcass weight, composition of carcass Meat quality (important for consumer) measurable or sensory meat quality criteria (appearance, colour, tenderness, juiciness, flavour, roast and boil capacity, biochemical values (e.g. pH-value)), and nutritional value... 

Corticosteroids potentially used in food-producing animals include a variety of compounds such as cortisone, cortisol, prednisone, prednisolone, methylpredniso-lone, betamethasone, dexamethasone, flumethasone, fluoroprednisolone, isoflu-predone, and triamcinolone. Corticosteroid administration to feedlots as growth-promoting agents has been recently introduced illicitly in animal production because of their ability to promote water retention in the body. This use has been strongly enhanced for commercial reasons, in order to produce meat more appealing to consumers, due to the juicy and lean look. It is therefore crucial to rely on accurate, sensitive and specific analytical methods to measure residues in biological samples. 

A variety of other words and expressions are used to describe textural characteristics, such as body, crisp, greasy, brittle, tender, juicy, mealy, flaky, crunchy, and so forth. Many of these terms have been discussed by Szczesniak (1963) and Sherman (1969) most have no objective physical meaning and cannot be expressed in units of measurement that are universally applicable. Kokini (1985) has attempted to relate some of these ill-defined terms to the physical properties involved in their evaluation. Through the... 

When consuming whole meat, like steak, roasted beef, and stews, sensory tenderness, toughness, and juiciness are often considered the most important quality attributes. Traditional sensory analysis is both time consuming and sample destructive. Other rheological methods to determine tenderness and toughness are also destructive analysis methods. A noninvasive, nondestructive measurement method is desired by the industry. 

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