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June 1, 1976Journal of Texture Studies

Definition and Measurement of Meat Texture in Military Development and Procurement

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Abstract

The need for improved texture evaluation methods in meat product development and procurement is discussed with emphasis on problems facing the Armed Forces. It is pointed out that inexpensive, reproducible, simple methods are needed similar to, for example, the rapid moisture analysis equipment now being used in chemical evaluation of foods.

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J. M. Tuomy (1976) studied this question.

synapsesocial.com/papers/6a9530780cf8d0f2c97cf5e2 https://doi.org/10.1111/j.1745-4603.1976.tb01379.x

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