Use of the Ottawa texture measuring system for testing fish products : a preliminary investigation / conducted for Halifax Laboratory Fisheries Research Board ; [by] Peter W. Voisey. : A58-4/244E-PDF

"The current "state of the art" in objective measurement of the texture of solid and semi-solid food products is mainly restricted to methods based on empirical concepts. Samples are deformed in some arbitrarily selected manner and the resulting forces analyzed to determine if they indicate the texture of the food. The data must correlate with sensory analysis before the objective method can reliably replace subjective techniques. The purpose here was to conduct a preliminary experiment to determine if the Ottawa Texture Measuring System (O.T.M.S.) could be used to measure the texture of fish products"--Introduction, page 1.

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