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  • 1 Department of Food Science, College of Food Industry, University of Szeged H-6724 Szeged, Mars tér 7. Hungary
  • | 2 Department of Food Science, College of Food Industry, University of Szeged H-6724 Szeged, Mars tér 7. Hungary
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A new objective texture test method was developed and compared with the goose liver manual grading system. The whole fatty goose livers were purchased from Bábolna Holdings and were examined at two stages: in the preliminary test three times 3 pieces were taken, while in the main test five times 22 pieces. All of them were examined both at a pre-cooled stage and after a 24-hour storage on ice. The texture analyses were made by QTS 25 texture test system immediately after the manual grading. A special probe with three needles was developed for the Texture Analyser. Most of the texture parameters correlated significantly with the liver grades, as shown by statistical evaluation of the data. The best quality assessment was made by a binary equation where the hardness value and the mass of the product were the independent variables.

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