| Autor: |
Kröger, Chris, Devine, Carrick, Bartle, C. Murray, West, John G. |
| Předmět: |
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| Zdroj: |
AIP Conference Proceedings; 11/6/2008, Vol. 1060 Issue 1, p51-54, 4p, 2 Diagrams, 1 Chart, 2 Graphs |
| Abstrakt: |
We are presenting a method for the non-invasive and fast evaluation of meat tenderness. The method involves the scanning of individual meat samples through an x-ray scanner and the analysis of the resulting images. The x-ray scanner was calibrated on laboratory analyzed samples using the Warner-Bratzler shear force determination method. The trial described in this article resulted in favorable outcome both for beef and lamb meat, suggesting that an overarching correlation between certain aspects of x-ray images of meat and their shear force exists. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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