ABSTRACT
Contents 27.1 Introduction................................................................................................................. 480 27.2 History of Meat Texture Measurements ....................................................................... 480
27.2.1 Warner-Bratzler Shear ................................................................................... 480 27.2.1.1 Development of the Warner-Bratzler Shear Device ...................... 480 27.2.1.2 Standard Protocol for Measuring Warner-Bratzler Shear Force .... 483
27.2.2 Other Texture Measurement Systems ............................................................. 484 27.3 Developments in Meat Texture Measurement .............................................................. 484
27.3.1 Digital Texture Analyzers .............................................................................. 484 27.3.2 Test Cells, Probes, and Attachments .............................................................. 485
27.3.2.1 Blades ............................................................................................ 485 27.3.2.2 Needle Arrays ................................................................................ 488 27.3.2.3 Star and Hollow Probes................................................................. 489 27.3.2.4 Plumb Bob .................................................................................... 490 27.3.2.5 Nondestructive Deformation Test ................................................. 490
27.4 Innovations in Meat Texture Measurement ................................................................. 490 27.4.1 Isometric Tension........................................................................................... 490 27.4.2 Spectroscopy .................................................................................................. 490
27.4.2.1 Near-Infrared Refl ectance Spectroscopy ........................................491 27.4.2.2 Raman Spectroscopy ......................................................................491
