2016 Fiscal Year Final Research Report
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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| 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 |
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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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| Free Research Field |
食肉科学
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