CA2004560A1 - Method of measuring the firmness of meat - Google Patents
Method of measuring the firmness of meatInfo
- Publication number
- CA2004560A1 CA2004560A1 CA 2004560 CA2004560A CA2004560A1 CA 2004560 A1 CA2004560 A1 CA 2004560A1 CA 2004560 CA2004560 CA 2004560 CA 2004560 A CA2004560 A CA 2004560A CA 2004560 A1 CA2004560 A1 CA 2004560A1
- Authority
- CA
- Canada
- Prior art keywords
- sample
- firmness
- rebound
- measuring
- compression
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 238000000034 method Methods 0.000 title claims abstract description 17
- 235000013372 meat Nutrition 0.000 title abstract description 4
- 235000013305 food Nutrition 0.000 claims abstract description 12
- 239000000523 sample Substances 0.000 claims description 41
- 238000007906 compression Methods 0.000 claims description 12
- 230000006835 compression Effects 0.000 claims description 11
- 210000003205 muscle Anatomy 0.000 claims description 7
- 230000000694 effects Effects 0.000 claims description 2
- 241000251468 Actinopterygii Species 0.000 abstract description 8
- 238000005259 measurement Methods 0.000 abstract description 4
- 230000003387 muscular Effects 0.000 abstract description 2
- 241000276438 Gadus morhua Species 0.000 description 5
- 241001233242 Lontra Species 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000000654 additive Substances 0.000 description 1
- 238000000540 analysis of variance Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000020993 ground meat Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Classifications
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/02—Food
- G01N33/12—Meat; Fish
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N2203/00—Investigating strength properties of solid materials by application of mechanical stress
- G01N2203/0058—Kind of property studied
- G01N2203/0076—Hardness, compressibility or resistance to crushing
- G01N2203/0083—Rebound strike or reflected energy
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Medicinal Chemistry (AREA)
- Physics & Mathematics (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Investigating Strength Of Materials By Application Of Mechanical Stress (AREA)
Abstract
TITLE
METHOD OF MEASURING THE FIRMNESS OF MEAT
INVENTOR
Joseph Richard Botta ABSTRACT OF THE DISCLOSURE
A method of measuring the firmness of a variety of food products, particularly muscular food, mainly fish fillets, employs the measurement of deformation of a food sample under a predetermined pressure and the measurement of rebound when the pressure is subsequently reduced.
The firmness is determined as a rebound-to-deformation ratio.
METHOD OF MEASURING THE FIRMNESS OF MEAT
INVENTOR
Joseph Richard Botta ABSTRACT OF THE DISCLOSURE
A method of measuring the firmness of a variety of food products, particularly muscular food, mainly fish fillets, employs the measurement of deformation of a food sample under a predetermined pressure and the measurement of rebound when the pressure is subsequently reduced.
The firmness is determined as a rebound-to-deformation ratio.
Description
- 2(~10~5~jo This invention is concerned with a method of measuring the firmness, of texture, of muscle food, particularly raw fish meat, and other food products.
The firmness of raw fillets, particularly fish fillets (due to relatively high perishability of fish muscle in normal conditions) is one of the major sensory characteristics of a raw fillet that determines its quality, or acceptability for use in high value premium -packs. When a fish fillet is firm and resident, it is very accepta~le. Conversely, when it is soft and not resilient, a fillet is not acceptable. Until now, the firmness/softness of raw fillets can only be subjectively measured by people touching and visually assessing the firmness of the fillet. Although these procedures are rapid, they are subjective as their reliability depends on the person involved and a variety of external factors.
Borderline samples can pose particular assessment problems.
Presently known instrumental methods of food texture measurement involve determining compression, deformation,puncturing, shearing, extrusion or rebound.
Although useful, these methods when compared to assessment of trained and experienced personnel are not always reliable. It is generally recognized that no single property of those mentioned above is sufficiently representative of the muscle quality.
.
, - - : , .., :
. .,: ~ ~, : ~ ,. .
Z00~5fiO
Detailed discussions with experienced fish inspection officers have revealed that when they subjectively measure the firmness of a raw fillet, both deformation (compression) and resilience (rebound) are subjectively assessed.
TATEMEN'J! OF THE INVENTION
According to the invention, there is provided a method of measuring the firmness of muscle and other food products, the method comprising:
a) applying a predetermined pressure onto the surface of a food sample for a predetermined amount of time so as to effect compression of the sample, b) determining the compression di of the sample, c) reducing the pressure to a predetermined level so as to allow the sample to rebound for a predetermined amount of time, d) determining the rebound dr of the sample, and e) determining the indicator of the firmness of the sample as a ratio of the rebound and the compression of the sample.
It is to be understood that the terms "compression di" and "rebound dr are quantities (values) indicative of the distance by which the surface of the sample is displaced when compressed and released respectively.
.
:, ' . ~;, :
2~
While both rebound-to-compression and compression-to-rebound ratios can be indicative of the firmness of a sample, it is preferable to employ the former. Should a ;;
sample show very little or no rebound, the latter ratio would be unwieldy.
BRIEF DE~CRIPTION OF THE DRAWING
Fig. 1 shows a sample and a probe contacted with the sample in the initial position, Fig. 2 shows the sample and the probe in the final position upon compression of the sample, and Fig. 3 shows the sample and the probe in the rebound position. `
DETAILBD DE8CRIPTION OF T~E INVENTION
The sample is this embodiment may be a fish fillet, another muscle or a muscle product such as a sausage emulsion, i.e. ground meat with or without spices etc., é~
additives.
As shown in the drawing, a sample 10 is placed on a horizontal flat surface 12. A probe 14, an essential element of a testing apparatus, not illustrated herein, is contacted with the surface of the sample 10. The probe 14 has a flat contact surface 16 of a size ca 4.9 cmZ sufficient to prevent the puncturing of the sample surface. The probe bears upon the surface with a force of 10g. The position Fi of the probe is recorded and then a 500g. force is applied vertically to the probe for 1 second. At this moment, the final position of the . . , :
: ' ' ' ' ~ ~ ' -:. . . . - ~
20~)~5t;0 probe, Ff is recorded. The force is then reduced to 1 g.
which permits the sample, if resilient, to rebound.
After 1 second, the rebound position Fr of the probe is recorded, while the probe touches the surface of the S sample.
The firmness index can now be calculated as follows:
Fr - Ff dr IF = ------- = --Fi - Ff di where dr = rebound distance di = deformation distance.
EXANPLE:
Fillets from Atlantic cod caught by various methods -- handline, otter trawl or trap -- were assessed by three experienced fish inspection officers. The same fillets were subjected to the method of this invention using a prototype tester where the forces and the time intervals were as indicated above.
The results of the comparison are set forth in Table 1. It will readily occur to those skilled in the art that the method of the invention is applicable to a variety of food products such as muscular food meat emulsions, doughs etc., which exhibit certain rebound following their compression, and where the firmness index may be indicative of the quality of such products.
2~ 5~,0 Table 1. Comparison of firmness grade (as determined by three inspectors) with the firmness index as defined herein-above, at a similar location of Atlantic cod fillets.
ANALYSIS OF VARIANCE TU~EY'S ~ULTIPLE RANGE TEST
Source D.F.l F-Value Probability2 n3 ~ean Firmness Index at Middle Location of fillet4 ATLANTIC COD CAUGHT BY HANDLINE
Index at location 1 152.71 0.0001 ¦ 50 622.76a for fillets assessed grade A
Residual 206¦158 491.34b for fillets assessed grade B
ATLANTIC COD CAUGHT BY OTTER TRAWL
Inde~ at location 237.02 0.0001 ¦ 38 542.87a for fillets assessed grade A
Residual 173 110 495 69a for fillets assessed grade B
28 412.93b for fillets assessed grade C
ATL~NTIC COD CAUGHT BY TRAP
Inde~ of location 2 193.18 0.0001 125 659.54a for fillets assessed grade A
Residual 387 175 521.48 for fillets assessed grade B
90 369.79c for fillets assessed grade C
lD.F. = Degrees of freedom 2Probability - Probability of Type I error 3n = number of fillets assessed 4~eans, within each method of catching, not sharing che same letter are significantly (P~0.05) different from each other.
, , ' : ` : `
, , z~s~;o It can be seen that the results obtained by way of the method of the invention are in agreement with the sensory analysis of the quality inspectors.
In view of the present state of the technology, it is conceivable to devise an apparatus which would comprise means for automatically calculating the ratio in question immediately upon the input of the measurement values for deformation and rebound distances. ,:
'.
i .
'; ,' ~
` ' ,, ' ' i' ~' ", `:
~ ' ~ : `,.''
The firmness of raw fillets, particularly fish fillets (due to relatively high perishability of fish muscle in normal conditions) is one of the major sensory characteristics of a raw fillet that determines its quality, or acceptability for use in high value premium -packs. When a fish fillet is firm and resident, it is very accepta~le. Conversely, when it is soft and not resilient, a fillet is not acceptable. Until now, the firmness/softness of raw fillets can only be subjectively measured by people touching and visually assessing the firmness of the fillet. Although these procedures are rapid, they are subjective as their reliability depends on the person involved and a variety of external factors.
Borderline samples can pose particular assessment problems.
Presently known instrumental methods of food texture measurement involve determining compression, deformation,puncturing, shearing, extrusion or rebound.
Although useful, these methods when compared to assessment of trained and experienced personnel are not always reliable. It is generally recognized that no single property of those mentioned above is sufficiently representative of the muscle quality.
.
, - - : , .., :
. .,: ~ ~, : ~ ,. .
Z00~5fiO
Detailed discussions with experienced fish inspection officers have revealed that when they subjectively measure the firmness of a raw fillet, both deformation (compression) and resilience (rebound) are subjectively assessed.
TATEMEN'J! OF THE INVENTION
According to the invention, there is provided a method of measuring the firmness of muscle and other food products, the method comprising:
a) applying a predetermined pressure onto the surface of a food sample for a predetermined amount of time so as to effect compression of the sample, b) determining the compression di of the sample, c) reducing the pressure to a predetermined level so as to allow the sample to rebound for a predetermined amount of time, d) determining the rebound dr of the sample, and e) determining the indicator of the firmness of the sample as a ratio of the rebound and the compression of the sample.
It is to be understood that the terms "compression di" and "rebound dr are quantities (values) indicative of the distance by which the surface of the sample is displaced when compressed and released respectively.
.
:, ' . ~;, :
2~
While both rebound-to-compression and compression-to-rebound ratios can be indicative of the firmness of a sample, it is preferable to employ the former. Should a ;;
sample show very little or no rebound, the latter ratio would be unwieldy.
BRIEF DE~CRIPTION OF THE DRAWING
Fig. 1 shows a sample and a probe contacted with the sample in the initial position, Fig. 2 shows the sample and the probe in the final position upon compression of the sample, and Fig. 3 shows the sample and the probe in the rebound position. `
DETAILBD DE8CRIPTION OF T~E INVENTION
The sample is this embodiment may be a fish fillet, another muscle or a muscle product such as a sausage emulsion, i.e. ground meat with or without spices etc., é~
additives.
As shown in the drawing, a sample 10 is placed on a horizontal flat surface 12. A probe 14, an essential element of a testing apparatus, not illustrated herein, is contacted with the surface of the sample 10. The probe 14 has a flat contact surface 16 of a size ca 4.9 cmZ sufficient to prevent the puncturing of the sample surface. The probe bears upon the surface with a force of 10g. The position Fi of the probe is recorded and then a 500g. force is applied vertically to the probe for 1 second. At this moment, the final position of the . . , :
: ' ' ' ' ~ ~ ' -:. . . . - ~
20~)~5t;0 probe, Ff is recorded. The force is then reduced to 1 g.
which permits the sample, if resilient, to rebound.
After 1 second, the rebound position Fr of the probe is recorded, while the probe touches the surface of the S sample.
The firmness index can now be calculated as follows:
Fr - Ff dr IF = ------- = --Fi - Ff di where dr = rebound distance di = deformation distance.
EXANPLE:
Fillets from Atlantic cod caught by various methods -- handline, otter trawl or trap -- were assessed by three experienced fish inspection officers. The same fillets were subjected to the method of this invention using a prototype tester where the forces and the time intervals were as indicated above.
The results of the comparison are set forth in Table 1. It will readily occur to those skilled in the art that the method of the invention is applicable to a variety of food products such as muscular food meat emulsions, doughs etc., which exhibit certain rebound following their compression, and where the firmness index may be indicative of the quality of such products.
2~ 5~,0 Table 1. Comparison of firmness grade (as determined by three inspectors) with the firmness index as defined herein-above, at a similar location of Atlantic cod fillets.
ANALYSIS OF VARIANCE TU~EY'S ~ULTIPLE RANGE TEST
Source D.F.l F-Value Probability2 n3 ~ean Firmness Index at Middle Location of fillet4 ATLANTIC COD CAUGHT BY HANDLINE
Index at location 1 152.71 0.0001 ¦ 50 622.76a for fillets assessed grade A
Residual 206¦158 491.34b for fillets assessed grade B
ATLANTIC COD CAUGHT BY OTTER TRAWL
Inde~ at location 237.02 0.0001 ¦ 38 542.87a for fillets assessed grade A
Residual 173 110 495 69a for fillets assessed grade B
28 412.93b for fillets assessed grade C
ATL~NTIC COD CAUGHT BY TRAP
Inde~ of location 2 193.18 0.0001 125 659.54a for fillets assessed grade A
Residual 387 175 521.48 for fillets assessed grade B
90 369.79c for fillets assessed grade C
lD.F. = Degrees of freedom 2Probability - Probability of Type I error 3n = number of fillets assessed 4~eans, within each method of catching, not sharing che same letter are significantly (P~0.05) different from each other.
, , ' : ` : `
, , z~s~;o It can be seen that the results obtained by way of the method of the invention are in agreement with the sensory analysis of the quality inspectors.
In view of the present state of the technology, it is conceivable to devise an apparatus which would comprise means for automatically calculating the ratio in question immediately upon the input of the measurement values for deformation and rebound distances. ,:
'.
i .
'; ,' ~
` ' ,, ' ' i' ~' ", `:
~ ' ~ : `,.''
Claims (3)
1. A method of measuring the firmness of muscle and other food products, comprising, a) applying a predetermined pressure onto the surface of a food sample for a predetermined amount of time so as to effect a compression of the sample, b) determining the compression di of the sample c) reducing the pressure to a predetermined level so as to allow the sample to rebound for a predetermined amount of time, d) determining the rebound ?r of the sample, and e) determining the indicator of the firmness of the sample as a ratio of the rebound and compression of the sample.
2. The method according to claims 1 wherein a probe is used to apply said pressure substantially normally to the surface of the sample.
3. The method according to claim 1 wherein the dr indicator is determined as --.
di
di
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA 2004560 CA2004560A1 (en) | 1989-11-24 | 1989-11-24 | Method of measuring the firmness of meat |
| PCT/CA1990/000408 WO1991008479A1 (en) | 1989-11-24 | 1990-11-22 | Method of measuring the firmness of meat |
| AU67262/90A AU6726290A (en) | 1989-11-24 | 1990-11-22 | Method of measuring the firmness of meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA 2004560 CA2004560A1 (en) | 1989-11-24 | 1989-11-24 | Method of measuring the firmness of meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2004560A1 true CA2004560A1 (en) | 1991-05-24 |
Family
ID=4143704
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA 2004560 Abandoned CA2004560A1 (en) | 1989-11-24 | 1989-11-24 | Method of measuring the firmness of meat |
Country Status (3)
| Country | Link |
|---|---|
| AU (1) | AU6726290A (en) |
| CA (1) | CA2004560A1 (en) |
| WO (1) | WO1991008479A1 (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0916947A1 (en) * | 1997-11-12 | 1999-05-19 | Stichting Instituut voor Dierhouderij en Diergezondheid (ID-DLO) | Method and device for measurement of tension or tenderness of animal tissue such as meat |
| FR2829578B1 (en) * | 2001-09-07 | 2004-07-02 | Univ La Rochelle | PROCESS AND DEVICE FOR NON-DESTRUCTIVE TESTING OF THE FRESH QUALITY OF A UNIT OF PERISHABLE PRODUCTS |
| KR100654311B1 (en) * | 2005-12-30 | 2006-12-05 | 건국대학교 산학협력단 | Apparatus for measuring water holding capacity of meat |
| WO2008061296A1 (en) * | 2006-11-20 | 2008-05-29 | Queensland University Of Technology | Testing device and method for use on soft tissue |
| DK178303B1 (en) * | 2014-05-05 | 2015-11-23 | Kroma As | A fish processing machine and a method for processing fish |
| CN105136556B (en) * | 2015-05-21 | 2017-08-11 | 中国水产科学研究院淡水渔业研究中心 | The measurement apparatus and measuring method of a kind of fish flesh elasticity |
| CN112129656B (en) * | 2020-09-14 | 2024-04-12 | 利辛县凯利达肉类加工有限公司 | Hardness detection device for ultrahigh-pressure sterilization meat product |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2652718A (en) * | 1949-01-28 | 1953-09-22 | Harlow P Wiseman | Device for testing meat tenderness |
| US3078710A (en) * | 1959-04-27 | 1963-02-26 | Swift & Co | Tenderness testing device |
| US4141239A (en) * | 1978-05-18 | 1979-02-27 | Gilbert John E | Device and kit and method for measuring the degree of doneness of a cooked piece of meat |
| GB8429550D0 (en) * | 1984-11-22 | 1985-01-03 | Dransfield E | Measurement of hardness of compliant materials |
-
1989
- 1989-11-24 CA CA 2004560 patent/CA2004560A1/en not_active Abandoned
-
1990
- 1990-11-22 AU AU67262/90A patent/AU6726290A/en not_active Abandoned
- 1990-11-22 WO PCT/CA1990/000408 patent/WO1991008479A1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| AU6726290A (en) | 1991-06-26 |
| WO1991008479A1 (en) | 1991-06-13 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Dead |