sample were obtained. The first one, shown by the higher peak of the
curve force–time, represents the maximum resistance of the sample
to the cut. Shear firmness is represented by the slope from the beginning
of the cut up to the high of the force–time curve and total work
by the area under the curve.
A minimum of five meat pieces, 1 × 1 × 1 cm (height × width ×
length) parallel to the muscle fibre direction were removed for TPA
analysis as proposed by Bourne (1978). Textural parameters were
measured by compressing to 80% with a compression probe of
19.85 cm2 surface contact. Between the first and second compression,
the probe waited for 2 s. Hardness, cohesiveness, springiness and
chewiness were obtained.