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June 1, 1977Journal of Texture Studies

Texture Analysis of Textured Soy Protein Products: Relations Between Instrumental and Sensory Evaluation*

Jimbay Loh William M. Breene

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Abstract

The Minnesota Texture Method, designed to differentiate objectively textural differences in commercial textured soy protein (TSP) products and their mixtures with ground beef, was correlated statistically with sensory evaluation. The results indicated substantial predictability of sensory evaluations from MTM on eight selected commercial TSP products and their mixtures with ground beef.

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Loh et al. (1977) studied this question.

synapsesocial.com/papers/6a8cf74c39ae1c77a8cc9ac9 https://doi.org/10.1111/j.1745-4603.1977.tb01148.x

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