Apparatus and method for predicting meat tenderness

Details Apparatus and method for predicting meat tenderness Apparatus and method for predicting meat tenderness

G - Physics

01

N

G01N 3/40 (2006.01) G01N 3/24 (2006.01) G01N 33/12 (2006.01)

Patent

CA 2665834

An apparatus and method for predicting meat tenderness, particularly with respect to raw meat, is disclosed. The invention does not require the removal or destruction of any cuts of meat from the carcass to which the method is applied. The method allows for the identification of tender meat product that might not be identified as tender using conventional United States Department of Agriculture quality grading methods. The method includes the insertion of one or more blunt, flat-tipped blades into a meat sample, measuring a value such as stress, force, or energy upon insertion of the blade, and calculating a tenderness factor therefrom based on a tenderness threshold.

L'invention concerne un appareil et un procédé permettant de prévoir la tendreté de la viande, en particulier de la viande crue. La présente invention ne nécessite pas le retrait ou la destruction de coupes de viande de la carcasse à laquelle le procédé est appliqué. Le procédé selon l'invention permet d'identifier un produit carné tendre qui ne serait peut-être pas identifié comme tendre par les méthodes de classement qualitatif classiques du Département de l'agriculture des États-Unis. Ce procédé consiste à insérer au moins une lame à pointe plate émoussée dans un échantillon de viande, à mesurer une valeur telle que la contrainte, la force ou l'énergie pendant l'insertion de la lame, et à calculer à partir de cette valeur un facteur de tendreté fonction d'un seuil de tendreté.

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