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BIOMECHANICAL PROPERTIES OF MEAT AND THEIR CORRELATION TO TENDERNESS
Author(s) -
SPADARO VICTORIA,
ALLEN DAVID H.,
KEETON JIMMY T.,
MOREIRA ROSANA,
BOLEMAN RANDI M.
Publication year - 2002
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.1745-4603.2002.tb01335.x
Subject(s) - tenderness , longissimus thoracis , viscoelasticity , materials science , stiffness , orthodontics , mathematics , biomedical engineering , composite material , medicine , surgery
ABSTRACT A biomechanical study was conducted to characterize mechanical properties of post rigor bovine m. longissimus thoracis et lumborum muscles. Linear viscoelastic properties were measured using a standard stress‐relaxation technique at 3% strain. A boundary value problem that partially mimicked a simplified model of a first chew cycle of the human masticatory process was solved, and stiffness and total energy dissipated were calculated and correlated to tenderness traits, as evaluated by a descriptive attribute sensory panel. Stiffness and total energy dissipated were highly correlated to overall tenderness (R = 0.86 and R = 0.91), and a model to predict tenderness using total energy dissipated was successfully developed.