Non destructive qualification of bovine meat tenderness

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2024-09-11 DOI:10.1016/j.fbp.2024.08.015

Sarah Iaquinta , Axel Conti , Mathis Coué , Étienne Roquefeuil , Jonathan Barés , Romain Léger , Arnaud Regazzi , Stéphane Corn , Xavier Aleyrangues , Alain Peyron , Anne-Sophie Caro

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引用次数: 0

Abstract

Tenderness is one of the most important criteria in bovine meat, as it determines whether the meat is used for grilling, long-time cooking or post-processing. It is therefore of great interest for the industry to measure it. Common systems require the extraction and destruction of samples, inducing time and material expenses. In this article, a new nondestructive characterization apparatus, based on monitored indentation, relaxation, and recovery, is proposed. Samples from two cuts known for their difference in tenderness were used from the same carcass. Their tenderness were assessed via compression tests and then compared to indicators from the force–displacement measurements. Results showed that the indentation and recovery speed, and the force relaxation enable the differentiation of the two cuts ( $p < 0.05$ ). These results were obtained on samples from a single carcass. Measurements on other carcasses should be performed to ensure that the results presented in this article can be generalized to bovine meat.

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牛肉嫩度的非破坏性鉴定

嫩度是牛肉最重要的标准之一，因为它决定了牛肉是否用于烧烤、长时间烹饪或后期加工。因此，业界对嫩度的测量非常感兴趣。常见的系统需要提取和销毁样品，从而造成时间和材料的浪费。本文提出了一种基于监测压痕、松弛和恢复的新型无损表征仪器。样品来自同一胴体的两块肉，这两块肉的嫩度不同。它们的嫩度通过压缩试验进行评估，然后与力-位移测量的指标进行比较。结果表明，压痕和恢复速度以及力松弛可以区分两种肉质（p<0.05）。这些结果是在单一胴体样品上获得的。应在其他胴体上进行测量，以确保本文介绍的结果可推广到牛身上。

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.