Herrero Herranz, Ana MaríaHoz Perales, Lorenzo De LaOrdóñez, José AntonioHerranz Hernández, María BeatrizRomero De Ávila Hidalgo, María DoloresCambero Rodríguez, María Isabel2024-01-122024-01-122008Herrero, A. M., et al. «Tensile Properties of Cooked Meat Sausages and Their Correlation with Texture Profile Analysis (TPA) Parameters and Physico-Chemical Characteristics». Meat Science, vol. 80, n.o 3, noviembre de 2008, pp. 690-96. https://doi.org/10.1016/j.meatsci.2008.03.008.0309-174010.1016/j.meatsci.2008.03.008https://hdl.handle.net/20.500.14352/92869The possibilities of using breaking strength (BS) and energy to fracture (EF) for monitoring textural properties of some cooked meat sausages (chopped, mortadella and galantines) were studied. Texture profile analysis (TPA), folding test and physico-chemical measurements were also performed. Principal component analysis enabled these meat products to be grouped into three textural profiles which showed significant (p<0.05) differences mainly for BS, hardness, adhesiveness and cohesiveness. Multivariate analysis indicated that BS, EF and TPA parameters were correlated (p<0.05) for every individual meat product (chopped, mortadella and galantines) and all products together. On the basis of these results, TPA parameters could be used for constructing regression models to predict BS. The resulting regression model for all cooked meat products was BS=-0.160+6.600∗cohesiveness-1.255∗adhesiveness+0.048∗hardness-506.31∗springiness (R(2)=0.745, p<0.00005). Simple linear regression analysis showed significant coefficients of determination between BS (R(2)=0.586, p<0.0001) versus folding test grade (FG) and EF versus FG (R(2)=0.564, p<0.0001).engAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/journal article1873-4138https://doi.org/10.1016/j.meatsci.2008.03.0081873-4138restricted accessTensile testTexture profile analysisBreaking strengthEnergy to fractureFolding testCooked meat sausagesQuímica3309 Tecnología de Los Alimentos