Meat Texture Analysis
Meat Texture Analysis - Related Videos
09:30
Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat
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Cited by 2 •
2013
Slice shear force is a reference method for beef texture analysis. Using an angle adjustable cutting box could increase its accuracy for research purposes. The results from different locations within the longissimus muscle show a high correlation with Warner-Bratzler shear force methodology and high potential adaptability for different muscles.
01:25
Shape and Texture of Coarse Aggregate
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2024
Aggregate shape is classified based on the relative sharpness or roundness of the edges and corners. This classification includes categories like rounded, angular, elongated, and flaky, each with specific characteristics. Rounded aggregates, fully shaped by attrition, are typical of river or seashore gravel, while angular aggregates, such as crushed rock, have well-defined edges. Aggregates that are elongated and flaky are less desirable, as they can reduce the workability and strength of...
09:26
Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication
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Cited by 4 •
2016
We present a protocol for identifying and quantifying the components in mixtures of species possessing similar proteins. Mass spectrometry detects peptides for identification, and gives relative quantitation by ratios of peak areas. As a tool food for fraud detection, the method can detect 1% horse in beef.
05:34
Detection and Isolation of Campylobacter spp. from Raw Meat
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Cited by 3 •
2024
Campylobacter is the leading cause of bacterial foodborne gastroenteritis worldwide. Despite establishments enacting measures to reduce the prevalence throughout their facilities, contaminated products consistently reach consumers. The technique developed over the past twelve years addresses limitations of existing methods for isolating and detecting Campylobacter spp. from raw meat.
09:07
The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
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Cited by 7 •
2018
Microorganisms such as Escherichia coli that contaminate meat products cause foodborne illnesses. The use of essential oils in the meat drying process has not been deeply studied. Here, we present a novel method of applying thyme essential oil to meat during drying to reduce the microbial load in dried meat.
FAQs
Postmortem muscle changes influence texture through alterations in muscle structure and protein condition. Protein breakdown can be examined alongside measured resistance to cutting or deformation, while connective tissue and moisture contribute additional physical differences. Relating these biological changes to tenderness, firmness, or chewiness helps researchers explain why meat samples develop different eating qualities during storage or processing.
Each method captures a different aspect of texture. Shear-force testing focuses on resistance during cutting, compression examines deformation, and texture profile analysis provides a broader mechanical description. Trained sensory assessment adds human evaluation of properties such as tenderness, juiciness, and chewiness. Combining these approaches allows physical measurements to be interpreted alongside perceived eating quality.
Cooking and preservation can change the physical behavior of meat by modifying moisture, muscle structure, and proteins. These changes may alter resistance to deformation during biting or cutting, producing different instrumental or sensory results. Comparing samples processed under different conditions helps researchers identify how treatment affects eating quality and supports decisions about processing optimization.
Muscle structure, connective tissue, moisture, and proteins are central biological contributors to texture outcomes. Their condition determines how readily a sample deforms during mechanical testing or mastication. Measuring these properties alongside postmortem changes and processing history gives biology researchers a way to connect tissue organization and biochemical change with observable meat quality.
A useful workflow begins by selecting measurements that match the texture question, such as shear-force testing, compression, or texture profile analysis. Samples can then be evaluated mechanically and, where appropriate, compared with trained sensory assessment. Finally, the results are related to muscle structure, protein breakdown, moisture, cooking, or preservation conditions to interpret the observed differences.
Results should be interpreted as complementary evidence rather than as interchangeable measurements. Shear-force values describe resistance to cutting, whereas compression and texture profile analysis characterize other responses to deformation. Comparing these results with sensory judgments helps determine whether an instrumental difference corresponds to changes in tenderness, firmness, juiciness, or chewiness experienced during eating.
The approach is useful when researchers need to compare product consistency, evaluate processing conditions, or investigate variation in eating quality. Instrumental measurements provide structured physical data, while sensory assessment indicates how those differences may be perceived. Together, the results can support quality control and help identify processing conditions associated with more consistent texture.
In biology, texture measurements connect physical tissue behavior with postmortem muscle changes, protein breakdown, moisture, and connective tissue. This provides an experimental route for studying how biological processes shape the properties of animal tissue after slaughter and during processing. The findings can also clarify how structural and biochemical changes relate to practical measures of meat quality.