Estimation of meat textural properties by non-destructive analysis
| Project/Area Number |
26560040
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits
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| Research Institution | Iwate University |
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Principal Investigator |
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| Project Period (FY) |
2014-04-01 – 2017-03-31
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| Project Status |
Completed (Fiscal Year 2016)
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| Budget Amount *help |
¥3,510,000 (Direct Cost: ¥2,700,000、Indirect Cost: ¥810,000)
Fiscal Year 2016: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2015: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2014: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
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| Keywords | 牛ステーキ / 熟成 / インピーダンス / Texture Profile Analysis / 官能評価 / 非破壊分析 / Texture Profire Analysis / 牛挽肉 / 粗脂肪含量 / LCRメータ / 接触型電極 |
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| Outline of Final Research Achievements |
The relationship between crude fat content and impedance in patty was analyzed using simple regression analysis: a high positive correlation was observed. This result suggested that it is possible to estimate crude fat content in patty using impedance and a regression equation based on the relationship between crude fat content and impedance in patty. It was also possible to estimate crude fat content in steak using this method.
The maximum load and load of gumminess of beef at 4 and 6 days post-mortem were significantly lower than those of beef at 2 days post-mortem. The impedance measured in a perpendicular direction to the muscle fibers of beef at 6 days post-mortem was significantly lower than that of beef at 2 days post-mortem. These results suggested that it is possible to estimate textural properties non-destructively by measuring impedance in beef.
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Report
(4 results)
Research Products
(3 results)
