• Using ultrasound to measure beef tenderness and fat content

      Allen, Paul; Dwyer, Catherine; Mullen, Anne Maria; Buckin, Vitaly; Smyth, Cormac; Morrissey, Siobhan (Teagasc, 2001-04)
      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.