I want to study the effect of kiwi on the texture of meat. I propose the following method for a one day experiment:
-marinate steak chunks in crushed kiwi for 24 hours, 1 hour and 15 minutes.
-measure firmness with a texture analyzer or by applying weight (e.g. 500 g) on the steak chunks and measuring the length with a ruler.
-cook marinated samples in a pan (same temperature and time)
-measure firmness with the weight method or with texture analyzer
Would that be logical? Would you recommend doing this?