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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/120

Title: Using ultrasound to measure beef tenderness and fat content
Authors: Allen, Paul
Dwyer, Catherine
Mullen, Anne Maria
Buckin, Vitaly
Smyth, Cormac
Morrissey, Siobhan
Keywords: Beef tenderness
Fat content
Meat composition
Meat texture
Meat quality
Issue Date: Apr-2001
Publisher: Teagasc
Citation: Using ultrasound to measure beef tenderness and fat content. The National Food Centre Research Report No. 35. Paul Allen et al. Dublin; Teagasc, 2001. ISBN 1841702021
Series/Report no.: The National Food Centre Research Report;No. 35
Abstract: A new acoustical technique was developed for the quantitative analysis of the texture and composition of meat and meat products. This new approach exploits the fact that the acoustical velocity and attenuation of waves propagated through meat are affected by its mechanical properties, thus allowing characterisation in terms of its composition and eating quality. The method is based on a new high-resolution ultrasonic resonator. This technique is rapid and uses small samples. Procedures for the acoustical analysis of meat were developed and the results were correlated with taste panel and shear force measurements of meat tenderness.
Description: End of Project Report
URI: http://hdl.handle.net/11019/120
ISBN: 1841702021
Appears in Collections:Food Chemistry & Technology
Food Programme End of Project Reports
Food Quality & Sensory Science

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