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AN INSTRUMENT FOR THE MEASUREMENT OF THE HARDNESS OF FAT ON SIDES OF CHILLED BEEF
Author(s) -
DAVEY KENNETH R.
Publication year - 1983
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1983.tb00359.x
Subject(s) - subcutaneous fat , perpendicular , spring (device) , materials science , composite material , mathematics , mechanical engineering , engineering , medicine , geometry , adipose tissue , endocrinology
An instrument has been developed to measure the hardness of fat on sides of chilled beef. A 0.97 mm diameter cutting pin, 3.76 mm long, is inserted perpendicular to the subcutaneous fat and moved through the fat a fixed distance in a direction parallel to its surface by a pretensioned spring. The time for the pin to travel this distance is measured electronically. Times are recorded for the pin to travel through both air and fat and the average force to cut through the fat is then calculated from these readings. There was a linear relationship between the average force resisting the pin travel and the subjective ratings of fat hardness by five experienced boning room personnel. The instrument offers a simple, rapid and portable method of measuring fat hardness in abattoirs.