Meat Tenderness Evaluation by X-Ray Image Analysis

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-Brat...

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Main Authors: Kroger, Chris, Devine, Carrick, Bartle, C Murray, West, John G
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Devine, Carrick
Bartle, C Murray
West, John G
description 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.
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title Meat Tenderness Evaluation by X-Ray Image Analysis
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