Method and system for estimating the tenderness of a meat produc

Details Method and system for estimating the tenderness of a meat produc Method and system for estimating the tenderness of a meat produc

1997-06-24

1999-12-14

Wallenhorst, Maureen M.

Chemistry: analytical and immunological testing

Food or dairy products

Meat or eggs

436 20, 73760, 73866, 426231, 426574, G01N 3302, G01N 3312

Patent

active

060016558

ABSTRACT:
A method for estimating the tenderness of a meat product is provided. The method includes determining the stress relaxation coefficient of a meat sample. One or more physical parameters of the meat sample are then determined from the stress relaxation coefficient. Diagnostic sensory characterization data, such as a numerical estimation of the meat's overall tenderness, is then determined for the meat sample. The physical parameters are then correlated to the diagnostic sensory characterization data, to allow the diagnostic sensory characterization data to be estimated solely from the measured physical parameters.

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Dissertation by Maria Victoria Spadaro, "Biochemical Characterization of Meat Texture," Aug. 1996.

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