PSYCHOMETRIC SCALING OF SENSORY TEXTURE ATTRIBUTES OF MEAT

The nature of psychometric scaling is considered and serious limitations in the use of unidimensional scales for characterizing multidimensional properties are pointed out. It is suggested that the ratio estimation has definite advantages over the commonly used subjective estimate scaling in that statistical tests of validity can be applied. Ratio estimation scales can also be used to test and calibrate other types of scales. Furthermore, it is suggested that multidimensional scaling techniques are valuable in that they provide evidence on (a) validity of scales, and (b) dimensionality and configuration of underlying data on differences between products with multidimensional properties.