发明名称 |
Method and system for estimating the tenderness of a meat product |
摘要 |
A method for estimating the tenderness of a meat product is provided. The method includes determining the stress relaxation coefficient of a meat sample. One or more physical parameters of the meat sample are then determined from the stress relaxation coefficient. Diagnostic sensory characterization data, such as a numerical estimation of the meat's overall tenderness, is then determined for the meat sample. The physical parameters are then correlated to the diagnostic sensory characterization data, to allow the diagnostic sensory characterization data to be estimated solely from the measured physical parameters.
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申请公布号 |
US6001655(A) |
申请公布日期 |
1999.12.14 |
申请号 |
US19970881675 |
申请日期 |
1997.06.24 |
申请人 |
THE TEXAS A&M UNIVERSITY SYSTEM |
发明人 |
SPADARO, MARIA VICTORIA;MOREIRA, ROSANA G.;KEETON, JIMMY T.;ALLEN, DAVID H. |
分类号 |
G01N33/12;(IPC1-7):G01N33/02 |
主分类号 |
G01N33/12 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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