Histological changes in wiener batters during chopping and cooking have often been illustrated with "representative" fields . The practice of selecting representative fields ignores variation and leads to word descriptions that cannot be correlated with numerical scores for functional or sensory tests . If wieners are regarded as a multi-component system, objectivity can be achieved by selecting many fields for each sample according to a rigid sampling plan. Image analysis quantified parameters of both the fat and protein components . The reduction in size of fat globules during chopping of a commercial formulation, for example, was a function of area and aggregate perimeter of several hundred globules compiled by a computer . There was no relationship between wiener firmness and any feature of the microstructure ; but even at a low magnification of 30x , several statistically different factors were exposed during this survey which require further study .
Kempton, A. G. and Trupp, S.
"Image Analysis of Morphological Changes in Wiener Batters During Chopping and Cooking,"
1, Article 5.
Available at: http://digitalcommons.usu.edu/foodmicrostructure/vol2/iss1/5