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Some Remarks on Experimental Methods in Relation to the Study of Quality and Palatability of Meat

U. S. Department of Agriculture

Abstract

Development of methods plays an important role in any new project. The project to study the quality and palatability of meat started with very few laboratory tools. There were the usual chemical methods for the determination of protein, fat, water and ash, and, if desired, ash constituents. Procedures for determining and measuring the factors to be dealt with in this study of meat had not been developed.

Evidences of Progress

The project has made considerable progress. One of the chief aims has been to develop technic for accurately evaluating observations which at present represent merely the personal estimates and opinions of individuals. There are particular needs for:

1. A measure of texture. Histological studies promise evidence with regard to texture and it is possible that chemical procedures will yield results which will correlate with texture. There is needed, however, a relatively simple physical measurement for texture.
   
2. A measure of aroma. Aroma is undoubtedly closely related to flavor. Both intensity and quality are involved. The problem is a difficult one.