Effective Discrimination of Meat Tenderness Using Dual Attribute Time Intensity

We examined the effectiveness of Dual Attribute Time Intensity (DATI) method for assessment of temporal changes in perceived toughness and juiciness, within commercially acceptable meat cuts. Usefulness of DATI in assessing temporal aspects of perception of juiciness and toughness was compared with Single‐Attribute Time‐Intensity (SATI) and Line Scale Profile. Results showed that DATI provided a good separation of attributes and was equal to or better than SATI in differentiating beef samples based on perceived juiciness and toughness. By reducing the dumping effect and the inherent sample to sample variability, this method enabled more precise assessment of the relationship between juiciness and toughness in meat than SATI.