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Apparatus and method for predicting meat tenderness

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dc.contributor.author Meullenet, Jean-Francois C.
dc.date.accessioned 2013-12-11T17:09:11Z
dc.date.available 2013-12-11T17:09:11Z
dc.date.issued 2012-07-24
dc.date.submitted 2007-09-20
dc.identifier US8225645
dc.identifier CA2665834 (C)
dc.identifier.uri http://patft.uspto.gov/netacgi/nph-Parser?patentnumber=8225645
dc.identifier.uri http://hdl.handle.net/10826/915
dc.description.abstract An apparatus and method for predicting meat tenderness, particularly with respect to raw meat, is disclosed. The invention does not require the removal or destruction of any cuts of meat from the carcass to which the method is applied. The method allows for the identification of tender meat product that might not be identified as tender using conventional United States Department of Agriculture quality grading methods. It includes the insertion of one or more blunt, flat-tipped blades into a meat sample, measuring a value such as stress, force, or energy upon insertion of the blade, and calculating a tenderness factor based on a tenderness threshold.
dc.subject Food or Edible Material: Processes, Compositions, and Products
dc.subject Measuring and Testing
dc.title Apparatus and method for predicting meat tenderness
dc.type patent
dc.description.department Food Science
patent.identifier.applicationnumber 12/442,026


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