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dc.contributor.authorAllen, Paul*
dc.contributor.authorDwyer, Catherine*
dc.contributor.authorMullen, Anne Maria*
dc.contributor.authorBuckin, Vitaly*
dc.contributor.authorSmyth, Cormac*
dc.contributor.authorMorrissey, Siobhan*
dc.date.accessioned2012-08-31T14:09:12Z
dc.date.available2012-08-31T14:09:12Z
dc.date.issued2001-04
dc.identifier.citationUsing ultrasound to measure beef tenderness and fat content. The National Food Centre Research Report No. 35. Paul Allen et al. Dublin; Teagasc, 2001. ISBN 1841702021en_GB
dc.identifier.isbn1841702021
dc.identifier.urihttp://hdl.handle.net/11019/120
dc.descriptionEnd of Project Reporten_GB
dc.description.abstractA 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.en_GB
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesThe National Food Centre Research Report;No. 35
dc.subjectBeef tendernessen_GB
dc.subjectUltrasounden_GB
dc.subjectFat contenten_GB
dc.subjectMeat compositionen_GB
dc.subjectMeat textureen_GB
dc.subjectMeat qualityen_GB
dc.titleUsing ultrasound to measure beef tenderness and fat contenten_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis4532
refterms.dateFOA2018-01-12T07:31:23Z


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