Method and system for estimating the tenderness of a meat product
US6001655A · kind A · utility
17Cited by
6References
13Claims
0Family size
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Key dates
| Filing date | Jun 24, 1997 |
| Grant date | Dec 14, 1999 |
| Priority date | — |
| Expiry date | Jun 24, 2017 |
Classification
- Technology area (CPC G)Physics
- CPC primaryG01N33/12
- WIPO fieldMeasurement
- WIPO sectorInstruments
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 estimation of the meat's overall tenderness, is then determined for the meat sample. The physical parameters are then correlated to the diagnostic sensory characterization data, to allow the diagnostic sensory characterization data to be estimated solely from the measured physical parameters.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.