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Using ultrasound to measure beef tenderness and fat content

Allen, Paul
; 
Dwyer, Catherine
; 
Mullen, Anne Maria
; 
Buckin, Vitaly
; 
Smyth, Cormac
; 
Morrissey, Siobhan
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Keywords
Beef tenderness, Ultrasound, Fat content, Meat composition, Meat texture, Meat quality
Date
2001-04
Collections
Food Chemistry & Technology
Food Programme End of Project Reports
Food Quality & Sensory Science
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Report 35.pdf
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http://hdl.handle.net/11019/120
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
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.
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