United States Patent: Method and System for Estimating the Tenderness of a Meat Product

Abstract

Spadaro et al. ABSTRACT A method for estimating the tenderness of a meat product is provided. The method includes determining the stress relaxation coefficient of a meat sample. One or more physical parameters of the meat sample are then determined from the stress relaxation coefficient. Diagnostic sensory characterization data, such as a numerical… (More)

Topics

2 Figures and Tables

Slides referencing similar topics