Evaluation of meat tenderness

摘要

A method for assessing the tenderness of meat is disclosed. The method comprises the steps of: (a) scanning a meat sample through an x-ray beam; (b) detecting or measuring the transmitted x-ray radiation through the meat sample; (c) relating the detected or measured x-ray radiation to a characteristic of the shear force of the meat sample; and (d) assessing the tenderness of the meat sample from the characteristic of the shear force.