Mechanical properties of meat

Lepetit, Jacques; Culioli, Joseph

doi:10.1016/0309-1740(94)90042-6

Cited by 178 publications

(80 citation statements)

References 105 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…These were then compressed with a flat, 10 mm square probe at right angle to the grain (Lepetit & Culioli 1994) to an endpoint thickness of 1.75 mm, at which point the piece was effectively sheared. The compression rate was 50 mm min -1 .…”

Section: Meat Tenderness By Compressionmentioning

confidence: 99%

Changes in composition and quality characteristics of ovine meat and fat from castrates and rams aged to 2 years

Young¹,

Lane

Podmore

et al. 2006

New Zealand Journal of Agricultural Research

View full text Add to dashboard Cite

A comprehensive set of quality parameters has been recorded for meat and fat from groups of castrate and ram lambs raised on pasture and slaughtered in groups of six at 91-day intervals from 122 to 668 days of age. These include mechanical evaluation of meat tenderness, sensory evaluations of meat flavour and fat odour, and measurements of fat colour, fatty acid composition, vitamins C and E, free glucose and iron in the meat, and of the concentrations of the flavour compounds indoles, phenols, and branched chain fatty acids in the fat. There was significant variation in many parameters between slaughter days, including markedly lower meat tenderness in one slaughter group, probably in response to unfavourable pasture conditions. Older ram lambs tended to be less tender than castrates of the same age. However, no longer-term age-related trends were observed in tenderness or flavour quality. Concentrations of free glucose in rigor muscle and vitamin C showed a declining trend with age. A05063; Online publication date 25 October 2006 Received 29 November 2005; accepted 19 September 2006Concentrations of the branched chain fatty acids 4-methyloctanoic and 4-methylnonanoic acids in fat increased with age. Sex category effects were observed for the branched chain fatty acids and for indole and skatole. Higher concentrations were observed in ram lambs. The data indicate there is only a limited decline in lamb meat quality characteristics up to nearly 2 years of age, but that pasture feeding conditions may affect quality significantly.

show abstract

Section: Meat Tenderness By Compressionmentioning

confidence: 99%

Changes in composition and quality characteristics of ovine meat and fat from castrates and rams aged to 2 years

Young¹,

Lane

Podmore

et al. 2006

New Zealand Journal of Agricultural Research

View full text Add to dashboard Cite

show abstract

“…Even fields that would at first seem to fall far abreast of this specific discussion have added relevance given their synthesis of passive electrical properties with the mechanical properties of materials under examination including certain realms of agricultural research focused on meat quality assessment (16,17) and mineralogical investigations of rocks (18). All of this research suggests there is likely an underlying correlation between mechanical compression of a material and detectable changes in its electrical impedance.…”

Section: Introductionmentioning

confidence: 99%

Impedance of tissue-mimicking phantom material under compression

Belmont

Dodde

Shih

2013

Journal of Electrical Bioimpedance

View full text Add to dashboard Cite

The bioimpedance of tissues under compression is a field in need of study. While biological tissues can become compressed in a myriad of ways, very few experiments have been conducted to describe the relationship between the passive electrical properties of a material (impedance/admittance) and its underlying mechanical properties (stress and strain) during deformation. Of the investigations that have been conducted, the exodus of fluid from samples under compression has been thought to be the cause of changes in impedance, though until now was not measured directly. Using a soft tissue-mimicking phantom material (tofu) whose passive electrical properties are a function of the conducting fluid held within its porous structure, we have shown that the mechanical behavior of a sample under compression can be measured through bioimpedance techniques.

show abstract

“…The peak force (N) generated was recorded for each sample, and when necessary, the mean of all the samples for a given muscle was used for statistical analysis. Texture Profile Analysis was evaluated using a modified compression device that avoids transversal elongation of the samples (Lepetit and Culioli, 1994). Each sample underwent two cycles of 80% compression.…”

Section: Histopathologymentioning

confidence: 99%

Lipomatous muscular ‘dystrophy’ of Piedmontese cattle

Biasibetti

Amedeo

Brugiapaglia

et al. 2012

Animal

View full text Add to dashboard Cite

Lipomatous myopathy is a degenerative muscle pathology characterized by the substitution of muscle cells with adipose tissue, sporadically reported in cattle, pigs, and rarely in sheep, horses and dogs. This study investigated the pathology of this myopathy in 40 muscle samples collected from regularly slaughtered Piedmontese cattle living in Piedmont region (Italy). None of the animals showed clinical signs of muscular disease. Muscle specimens were submitted to histological and enzymatic investigations. Gross pathology revealed a different grade of infiltration of adipose tissue, involving multiple or single muscles. The most affected regions were the ventral abdomen and the shoulders, especially the cutaneous muscles and the muscles of the thoracic group. Morphological staining revealed an infiltration of adipose tissue varying in distribution and severity, changes in muscle fibre size and increased number of fibres with centrally located nuclei, suggesting muscle degeneration-regeneration. Necrosis and nonsuppurative inflammatory cells were also seen. Furthermore, proliferation of connective tissue and non-specific myopathic changes were present. Chemical and physical characteristics of the affected tissue were also evaluated. The authors discuss about the aetiopathogenesis and classification of this muscle disorder whose histological lesions were similar to those reported in human dystrophies.

show abstract

Mechanical properties of meat

Cited by 178 publications

References 105 publications

Changes in composition and quality characteristics of ovine meat and fat from castrates and rams aged to 2 years

Changes in composition and quality characteristics of ovine meat and fat from castrates and rams aged to 2 years

Impedance of tissue-mimicking phantom material under compression

Lipomatous muscular ‘dystrophy’ of Piedmontese cattle

Contact Info

Product

Resources

About