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process when meat batter was submitted to were merged with temperature measurement
pressure/heat processing (Fernández-Martín using the theory of fuzzy sets to define a
et al. 1997, 2002; Supavititpatana and global index called “chopping degree.”
Apichartsrangkoon 2007). It helps to explain Few studies have dealt with the use of
the differences between the functional prop- on-line instrumental devices to control the
erties of pressure/heated and heated-only gels chopping process. Barbut (1998) used a fiber
(Fernández-Martín et al. 2002). optic probe to detect, at an early stage, meat
Texture measurement is a macroscopic emulsion breakdown (i.e., the response of the
assessment related to the product microstruc- probe); L* value was correlated to the cook
ture. Texture profile analysis and the record- loss. Conductimetry has been used to measure
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