Analysis of the simultaneous measurement of acoustic phase velocity and stress-strain relationship in beef: An approach to Young's modulus

Diaz‐Almanza, Sergio; García-Galicia, Iván A.; Rentería‐Monterrubio, Ana Luisa; Reyes-Villagrana, Raúl Alberto

doi:10.1016/j.apacoust.2021.108237

Cited by 6 publications

(4 citation statements)

References 47 publications

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“…Figure 5b shows the evolution of the ultrasonic velocity during salting. In raw beef steaks, the average calculated velocity was 1622 m/s for the NC and 1584 m/s for the C techniques, which coincides with the figures previously reported for raw beef (Hara et al, 1979;Ludwig, 1950) and beef steaks (Diaz-Almanza et al, 2021;Marcus & Carstensen, 1975). Once the salting began, m/s).…”

Section: 2modification Of Ultrasonic Parameters During Saltingsupporting

confidence: 87%

Monitoring physicochemical modifications in beef steaks during dry salting using contact and non-contact ultrasonic techniques

et al. 2023

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Section: 2modification Of Ultrasonic Parameters During Saltingsupporting

confidence: 87%

Monitoring physicochemical modifications in beef steaks during dry salting using contact and non-contact ultrasonic techniques

et al. 2023

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“…On the other hand, using non-contact transducers determined the velocity in a range between 1587 m/s and 1668 m/s in pork burger patties and considering different temperatures of measurements [11]. With regard to the results presented for the parameters related to frequency and attenuation, they are not comparable to other studies because these parameters were generally not considered, or when they were, the transducers and inspection geometries had different characteristics [14,29,30], which prevents comparison with the current results. ± 13 UPV = ultrasound pulse velocity; UPVE = ultrasound pulse velocity obtained from visible echoes; FFT25/FFT99 = frequency values from fast Fourier transform corresponding to the 25th and 99th percentiles; AT20/AT40/AT60/= attenuation parameters corresponding to reaching 20%, 40%, and 60% of the energy; α = attenuation coefficient; nv = means non-visible echoes.…”

Section: Physicochemical Results and Ultrasound Inspection Resultsmentioning

confidence: 75%

Acoustic Characterization Study of Beef Loins Using Ultrasonic Transducers

Jiménez,

Rufo,

Paniagua

et al. 2023

Sensors

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The objective of this study was to non-destructively characterize samples of fresh beef loin by low-intensity ultrasound inspection at various frequencies and to correlate the acoustic parameters of these inspections with quality parameters. In this regard, ultrasonic parameters such as ultrasound pulse velocity (UPV) and variables related to attenuation and frequency components obtained from fast Fourier transform (FFT) were considered. For this, pulsed ultrasonic signal transducers with a frequency of 0.5 and 1.0 MHz were used. Acoustic parameters and those obtained through traditional instrumental analyses (physicochemical and texture) underwent a Pearson correlation analysis. The acoustic determinations revealed numerous significant correlations with the rest of the studied parameters. The results demonstrate that ultrasonic inspection has the ability to characterize samples with a non-destructive nature, and likewise, this methodology can be postulated as a promising predictive tool for determining quality parameters in beef loin samples.

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“…[56] More recently, methods have been investigated for measuring the physical properties of meat through nondestructive methods such as MRI and ultrasound. [57,58] Table 2 shows some examples of instrumental texture measurements taken from meat samples from various species.…”

Section: Quantifying Texturementioning

confidence: 99%

Scaffolding Biomaterials for 3D Cultivated Meat: Prospects and Challenges

Bomkamp¹,

Skaalure²,

Fernando³

et al. 2021

Advanced Science

156

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Cultivating meat from stem cells rather than by raising animals is a promising solution to concerns about the negative externalities of meat production. For cultivated meat to fully mimic conventional meat's organoleptic and nutritional properties, innovations in scaffolding technology are required. Many scaffolding technologies are already developed for use in biomedical tissue engineering. However, cultivated meat production comes with a unique set of constraints related to the scale and cost of production as well as the necessary attributes of the final product, such as texture and food safety. This review discusses the properties of vertebrate skeletal muscle that will need to be replicated in a successful product and the current state of scaffolding innovation within the cultivated meat industry, highlighting promising scaffold materials and techniques that can be applied to cultivated meat development. Recommendations are provided for future research into scaffolds capable of supporting the growth of high-quality meat while minimizing production costs. Although the development of appropriate scaffolds for cultivated meat is challenging, it is also tractable and provides novel opportunities to customize meat properties.

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Analysis of the simultaneous measurement of acoustic phase velocity and stress-strain relationship in beef: An approach to Young's modulus

Cited by 6 publications

References 47 publications

Monitoring physicochemical modifications in beef steaks during dry salting using contact and non-contact ultrasonic techniques

Monitoring physicochemical modifications in beef steaks during dry salting using contact and non-contact ultrasonic techniques

Acoustic Characterization Study of Beef Loins Using Ultrasonic Transducers

Scaffolding Biomaterials for 3D Cultivated Meat: Prospects and Challenges

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