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
