PROCEDE ET DISPOSITIF DE MESURE DE LA TENDRETE DE LA VIANDE ANIMALE OU DE LA FRAICHEUR DU POISSON

摘要

The invention concerns a method characterized in that it consists in front fluorescence spectroscopy measurement, said measurement being non-invasive and based on a light source projected on a specific meat zone, measuring the fluorescence spectrum emitted by the fluorophores of said examined zone, said spectrum being addressed in a spectrometer (5) connected to a computer (6) including a system for acquiring and mathematical processing of data, capable of processing said spectrum to deduce therefrom parameters representing the tenderness of the meat or the freshness of the fish, and the light energy exciting the fluorophores is established on a wavelength of 250 to 290 nm corresponding to the fluorophore exciting wavelength and in particular protein tryptophans, aromatic amino acids and nucleic acids.