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Measuring the lean content of carcasses using TOBEC

Allen, Paul
; 
McGeehin, Brian
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Keywords
Meat production, Meat technology, Fat content, Lean meat
Date
2001-05
Collections
Food Chemistry & Technology
Food Programme End of Project Reports
Food Quality & Sensory Science
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Report 40.pdf
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http://hdl.handle.net/11019/126
Citation
Measuring the lean content of carcasses using TOBEC. The National Food Centre Research Report No. 40. Paul Allen and Brian mcGeehin. Dublin; Teagasc, 2001. ISBN 1841702358
Abstract
This project examined the potential of two objective methods of measuring the lean and fat content of meat carcasses and cuts. Total Body Electrical Conductivity (TOBEC) and Bioelectrical Impedance Analysis (BIA) are both based on the different conductivity of lean and fat tissues. TOBEC measures the absorption by a carcass or cut of electrical energy from an electromagnetic field whereas BIA measures the resistance to the flow of an electrical current. TOBEC is a large and relatively expensive piece of equipment that is fully automated. BIA is small and relatively low cost but requires an operator.
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