Effective discrimination of meat tenderness using Dual Attribute Time Intensity

We examined the effectiveness of Dual Attribute Time Intensity (DATI) metho d for assessment of temporal changes in perceived toughness and juiciness, within commercially acceptable meat cuts, Usefulness of DATI in assessing t emporal aspects of perception of juiciness and toughness was compared with Single-Attribute Time-intensity (SATI) and Line Scale Profile, Results show ed that DATI provided a good separation of attributes and was equal to or b etter than SATI in differentiating beef samples based on perceived juicines s and toughness. By reducing the dumping effect and the inherent sample to sample variability, this method enabled more precise assessment of the rela tionship between juiciness and toughness in meat than SATI.