Determining Meat Tenderness
- Summary
- Researchers at Purdue University have modernized meat tenderness determination by measuring incident light reflection intensity scattered off the tissue sample. This method is superior to existing methods because it does not require the destruction of the sample, and it is more consistent. This technology is applicable to the meat industry.
- Technology Benefits
- Meat sample is not destroyedIs more consistent than existing testing techniques
- Technology Application
- Meat Industry
- Detailed Technology Description
- Young L. KimPurdue Biomedical EngineeringBiomedical Phontonics Laboratory
- Countries
- United States
- Application No.
- None
- *Abstract
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- *Background
- Inconsistent meat tenderness is one of the major quality issues of the meat industry. Meat tenderness is currently determined by two equally archaic methods. One method is to use a machine to measure the amount of force required to shear the meat sample. The other method is a panel of taste testers who rate the tenderness of the meat sample.
- *IP Issue Date
- None
- *IP Type
- Provisional
- *Stage of Development
- Proof of Concept
- *Web Links
- Purdue Office of Technology CommercializationPurdueInnovation and EntrepreneurshipYoung KimPurdue EngineeringPurdue Biomedical EngineeringBiomedical Phontonics Laboratory
- Country/Region
- USA
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