Biomechanical characterization of meat texture /
Biomechanical studies were performed to characterize
| Main Author: | |
|---|---|
| Format: | Thesis Book |
| Language: | English |
| Published: |
[Place of publication not identified] :
[publisher not identified] ;
1996.
|
| Subjects: | |
| Online Access: | http://proxy.library.tamu.edu/login?url=http://proquest.umi.com/pqdweb?did=739364061&sid=1&Fmt=2&clientId=2945&RQT=309&VName=PQD |
| Summary: | Biomechanical studies were performed to characterize mechanical behavior of sixteen raw post rigor bovine Longissimus dorsi muscles. Linear viscoelastic properties were measured in terms of relaxation moduli Eijkl using a standard stress-relaxation technique at 3% strain. A macromechanical approach was taken to solve a boundary value problem that partially mimicked a simplified model of a first chew cycle of the human masticatory process. Mechanical parameters such as 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' = 0.74 and R' = 0.83). A model to predict tenderness using total energy dissipated was successfully developed and tested over a set of fifty Longissimus dorsi muscles. Predicted values were highly correlated to sensory evaluation outputs (R' = 0.94). The methodology developed could be used in routine laboratory analysis to objectively assess meat texture and determine linear viscoelastic properties of meat foods. |
|---|---|
| Item Description: | Vita. "Major Subject: Agricultural Engineering". |
| Physical Description: | x, 206 leaves : illustrations ; 28 cm. Issued also on microfiche from University Microfilms Inc. |
| Bibliography: | Includes bibliographical references: pages 106-119. |