BIOMECHANICAL PROPERTIES OF MEAT AND THEIR CORRELATION TO TENDERNESS | Zendy

SPADARO VICTORIA | Zendy; ALLEN DAVID H. | Zendy; KEETON JIMMY T. | Zendy; MOREIRA ROSANA | Zendy; BOLEMAN RANDI M. | Zendy

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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

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.

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