Non destructive qualification of bovine meat tenderness

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.