Instrumental Multiple Texture Profile Analysis of Cooked Ground Beef Patties and Smoked Beef

An instrumental texture profile for cooked hamburger patties was obtained by repeated tests on the same samples in the wire extrusion cell of the Ottawa Texture Measuring System. The correlation between sensory and instrumental texture profile parameters was increased when two or more instrument test cycles were applied to each sample in the same test cell. Tests with smoked beef and hamburger patties showed that the change in textural characteristics with repeated cycles depended on the texture of the food.