WO2010044080A2

WO2010044080A2 - Procedure to estimate organoleptic parameters of tissues of animal origin and device for carrying out same

Info

Publication number: WO2010044080A2
Application number: PCT/IB2009/054572
Authority: WO
Inventors: William Aristizabal Botero; John Alexander GÓMEZ SÁNCHEZ; Oscar Hernán GIRALDO OSORIO; Carmelo José FELICE
Original assignee: Consejo Nacional De Investigaciones Cientificas Y Tecnicas (Conicet); Universidad Nacional De Tucumán; Instituto Nacional De Tecnología Agropecuaria; Inis Biotech Llc
Priority date: 2008-10-17
Filing date: 2009-10-16
Publication date: 2010-04-22
Also published as: WO2010044080A3; AR068908A1

Abstract

Procedure and device to estimate organoleptic parameters of tissues of animal origin, allowing to measure toughness, tenderness, or muscle tone for situations where qualification is required. It is based on the measurement of dielectric permissiveness in a frequency spectrum and in computing muscle bidirectional electrical anisotropy index (BEAI). The device has a specially designed cell where the muscle sample is placed and is put in contact with the metallic electrodes forming an impedance measurement system in the frequency range of 0.1 Hz to 10 MHz, and the permissiveness (ε) value is thus calculated. Likewise, this value (ε) allows computing the bidirectional electrical anisotropy index. The device shows the bidirectional electrical anisotropy index reading in a display or the data may be communicated to a PC for monitoring and telemetry functions. The advantage of this device over the alternatives suggested in the literature is the insensibility to muscle conductivity changes. Frequency screening is done due to the need of finding bidirectional electrical anisotropy index windows having correlation with organoleptic tenderness, and there measure and calculate the bidirectional electrical anisotropy index.

Description

PROCEDURE TO ESTIMATE ORGANOLETPIC PARAMETERS OF TISSUES OF ANIMAL ORIGIN AND DEVICE FOR CARRYING OUT SAME

APPLICATION FIELD

The present invention relates to a procedure and device to estimate organoleptic parameters of tissues of animal origin, organoleptic parameters such as organoleptic toughness, by means of impedance spectroscopy and a way of learning tissue maturity status. Electrical measurements to determinate Bidirectional Electrical Anisotropy index (BEAI) from instant measurements of dielectrical permissiveness are performed longitudinally and transversally to muscle fibers, allowing for explaining organoleptic toughness variations of different muscles.

To determine the Bidirectional Electrical Anisotropy index (BEAI), interface elimination or decrease between the environment and the electrode by tetrapolar electrodes or another electrode configuration is not required, since it was determined that the interface provides sufficient information to be related to the organoleptic parameters studied.

PRIOR ART OF THE INVENTION AND ADVANTAGES THEREON

According to the American Meat Science Association, AMSA (AMSA, 1995) tenderness comprises a set of meat organoleptic attributes, which includes myofibrillar tenderness, amount of connective tissue, juiciness, taste intensity, global tenderness, and toughness.

Mammal muscle, being a biological tissue, possesses certain physical and chemical features contributing to determine said attributes. In the case of animal meat, such parameters relate to quality and acceptability. Acceptability is a parameter given by the consumer and depends on visual, organoleptic, nutritional, and health features.

Methods for determining tenderness are grouped according to type of measurements performed: subjective o sensorial, and objective or instrumental (structural, chemical, physical) . Currently, experimental and commercial methods exist for direct or indirect comparison of subjective values with objective measurements, seeking that measurements done on raw meat may predict meat properties at the time of consuming. Techniques based on mechanical, optical, ultrasonic measurement methods, pH measurements, conductivity and impedance have been suggested, in addition to genetic methods.

Subjective or sensorial measurements are done to assess consumer acceptance, preference and opinions. Mechanical, geometrical, and surface attributes are perceived by using mechanical and tactile receptors found in the sense organs and overall determine palatability properties.

Objective o instrumental measurements are made by mechanical and/or electronic devices measuring physical parameters involved in the mastication process, and relate to meat tenderness.

So far, the mechanical methods for meat tenderness determination allow for a better correlation regarding sensorial evaluation, since they only simulate the diverse forces involved in the mastication process. In performing assays, strengths of cutting, compression, and extrusion in different orientations are measured. Meat tenderness depends on the amount of connective tissue present in muscle, with collagen concentration increasing meat toughness.

The parameter measured in this type of system is mechanical resistance. Mechanical resistance is a physical feature of the meat determined by the amount of muscle fibers and water content. Mechanical resistance is measured with instruments exerting a force on the meat surface through probes with different geometric shapes. Force applied on the sample is increased until meeting muscle fiber breaking point.

Likewise, numerous mechanical devices employed for tenderness measurement are found, such as those known as Warner-Brat zler, Volodkevich, Denture Tenderometer, AlIo- Kramer, Armour Tenderometer, el "Tendertec Mark III", and MIRINZ, and several devices have been patented in order to enhance system capacity for mechanical assays to determine meat tenderness. The Warner-Bratzler technique has a higher relation to meat tenderness. Its correlation coefficient is between 0.80 and 0.82, and it is currently the most used technique to determine meat tenderness. Other mechanical methods used for tenderness quantification record correlation coefficients lower than the Warner Bratzler technique.

Some disadvantages of the meat tenderness determination procedure by mechanical measurement means are the following:

• Sample preparation time.

• The way sample cooking alters cutting force measurement by the Warner-Bratzler method.

• A very rigorous protocol must be followed for the recorded data allowing a good correlation with those provided by the expert panel.

Meat property measurement methods using ultrasound are still under development. Non-invasive experimental techniques exist for the characteristic detection in live animals; and another in meat samples. Both provide records relating meat tenderness to movement rate and attenuation of acoustic waves.

The ultrasound measurement system consists of three- dimensional radiofrequency (MHz) wave emission through a piezoelectric sensor. The waves are reflected and attenuated by the tissue; thus an image is obtained, which is stored in a computer. Data of reflected and attenuated acoustic waves are analyzed with software, which by means of algorithms determine estimated tenderness. In non-homogeneous materials such as animal muscle, propagation an attenuation rate variations make meat tenderness value determination possible. Ultrasound measurements allow determination of muscle anisotropy; density of fibers and fat present in muscle contribute to attenuation of acoustic waves.

Limitations to this measurement method are:

• Sensors require constant maintenance.

• The equipment must be permanently calibrated.

• The measurements require experimented technical staff.

• Ultrasound does not penetrate air or air-containing structures, thus an interface with air appears, which may cause measurement errors.

Tenderness determination by optical methods is based on emission of light of known wavelengths, which is reflected or absorbed by the assayed sample. Near Infrared Reflectancy, Spectroscopic Fluorescence, and Raman Spectroscopy methods are used. Response patterns in some wavelength are obtained in accordance with the measurement technique employed.

The main disadvantages of measurements obtained in the near infrared is the use of probes with a relatively small effective area; therefore variability among reflectancy values occur since the measured channel size is very large in relation to the measured area. Generally, it is a destructive technique, since a portion of the sample is required to perform measurements; however, new developments do not require extraction of portions of the measured bone structure.

Another optical method used to measure tenderness is the Raman spectrum. Raman spectrum obtains scattered light intensity as a function of the difference existing between the amount of incidental and scattered radiation waves where the molecule also passes from fundamental vibrating to excited state. Only preliminary studies exist using this technique; one of them found that the mechanical correlation between tender and tough muscles using Raman spectroscopy is relatively small, although correlation with expert panel is good.

On the other hand, Spectrocospic Fluorescence is a fast, non-invasive and reliable method allowing for meat connective tissue measurement from visible and ultraviolet spectrum light waves. The used probes are prepared with optic fiber; this fiber detects fluorophores present in tissues which have been excited by the applied light. The signal is collected and analyzed by a spectrophotometer connected to an acquisition system based on a computer recording the obtained data. Intensity changes registered by the system allow determination of type of muscle and meat maturity time. According to the wavelength used to excite tissues, and from the reflected light intensity it is possible to measure changes in tissue chemical conformation, especially different collagen forms. Thus, a device determining meat tenderness by irradiation with an excitation light between 250 and 290 nm was patented, since protein, nucleic acid, and aromatic amino acid content relates to tenderness. Later, a device receiving excited muscle connective tissue fluorescence was created.

The use of digital images to assess and characterize meat quality has great potential, especially where studying streaks, color, and texture, and from these measurements developing tenderness prediction models. Color digital images are captured using CCD cameras, and image processing software. In order to analyze images, the video signal must be transformed into two number matrixes, which require computing of several features, some not visually differentiated. Generally, visual features measured with camera-based systems are roughness, granulation, uniformity, and consistency.

The technique consists of illuminate the sampled area using white and ultraviolet light emitting lamps, and then recording images with a digital camera. The obtained image is analyzed with digital processing techniques such as wavelets, neuronal nets, statistical analysis (PCR, PLS, PCA) , and algorithms based on image segmentation. Experiments conducted to correlate meat tenderness values measured with the Warner- Bratzler techniques and the recorded images do not correlate significantly, although perspectives allow for believing that they may be an investigation line explored in the future.

Optical methods for meat tenderness determination require sensors which contaminate easily with sample portions, thus recording erroneous results. In addition, instrumental errors due to applied light potency, its alignment, transparency of the sample, and absorbance and reflection levels must be corrected for an adequate determination of meat quality parameters .

Genetic concepts of meat quality variation come from the selection process of some genes appearing in each race, and have been essential for genetic improvement of species. Genetic methods are also used to relate parameters associated with meat quality and race. Particularly, the animal race directly affects meat tenderness. Identification of the particular genotype is used as an element to predict tenderness .

The study of genes determining meat quality is performed by functional genetics, thus allowing for the determination from DNA fragments of the sequences involved in proteolytic processes. From DNA measurements in some bovine species, within the region called CAPNl of the genetic map protein chains were identified which are responsible of animal tenderness .

Genetic methods are still experimental, and require using a great amount of parameters to determine animal tenderness; this makes the selection of a good set of DNA chains correlated to tenderness values difficult.

Some authors investigated myofibril fragmentation as a tenderness determination method. As stated above, meat is a muscle comprising structural, myofibril, and sarcoplasma proteins. After sacrifice, muscle proteins are degraded by proteolytic enzymes. Meat tenderness relates to the ease of fragmentation of these structural proteins to degrade the skeletal muscle Z disk. It is believed that proteolytic enzymes are responsible for the rupture of interactions between Z disk and thin filament, inter-myofibrillar bonds, and costamere destruction. The ease of fragmentation is highly related to the amount of connective tissue and location of animal muscle.

This method consists of quantifying myofibrillar rupture in skeletal muscle, and its relation to meat tenderness. To establish this index, a fresh or frozen muscle sample must be homogenized in a sugar solution, filtered, and a Myofibrillar Fragmentation count must be done. This index is a good indicator of meat maturity degree. Myofibrillar rupture determination is an indirect method, that is, it required other methods to determine tenderness, which increases errors due to developed measurements.

In measurements preformed by electric impedance and conductivity in meat, some authors found a possible moderate correlation with quality features, especially tenderness. Measurements of electric properties were done using impedance analyzers with frequencies up to 100 kHz, employing tetrapolar or bipolar configuration insertion electrodes by which meat fat content could be determined. This value was then related to meat quality features.

A device measuring meat fat content by injecting AC voltage between two insertion electrodes to measure phase angle and amplitude is also known. Other investigators filed a patent application to determine meat palate properties by Bio- impedance Analysis.

One study suggests a linear anisotropy index (LAI) related to a physical strength by area unit measurement. LAI is defined as the difference between a linear impedance module longitudinal and transversal to muscle fibers, measured with needle electrodes. Linear impedances are defined by length unit and do not include contact impedance (or the electrolyte electrode interface), which is computed separately. This study finds correlation between the linear anisotropy index reflecting impedance of a meat sample and the force by area unit (or strength) necessary to produce 20% deformation (FA20%) in such sample, following the Lepetit and Buffiere protocol. A practical technique limitation is the lack of comparison in reference to organoleptic variables such as toughness .

It also analyzes relation between contact impedance measurements estimated at 100 Hz and FA20%. Results show that useful correlation only occurs for some independently linear anisotropy index analyzed muscles. That is, the technique cannot be employed for comparative muscle analysis, since the same FA20% value could mean that a given muscle is tender and another is tough.

One practical limitation of the employed method is the great number of electrodes necessary for each measurement, making application less practical.

In reference to the previous art disclosed in patent documents, recitation of this invention closest documents in relation to tenderness or organoleptic parameter determinations follows

PCT patent application WO2006070169 (AGRONOMIQUE INST NAT RECH) filed on July 6, 2006, discloses meat anisotropy determination by a bipolar needle type circular system of 20 electrodes and tetrapolar of 24 electrodes measuring electrical impedance, by which impedance polar diagrams determining meat maturity degree are computed. By employing this device, following disadvantages appear: electrical impedance measurements do not show measurement error correction by temperature, variability of the performed measurements increase due to electrode position change where a verification measurement is done, because the great number of electrodes used does not result practical.

European patent application EP 1253423 (ELVIRA CANAS JORDI et al . ) filed on October 30, 2002 employs adjustments of some equations from electrical impedance value measurements in a frequency range between 1 kHz and 1 MHz, in order to determine semi-membranous muscle parameters such as intramuscular index, fat content, total water content, and protein content, but determination of tenderness or other organoleptic parameters is not mentioned. One disadvantage appearing in employing this device refers to insertion electrodes disrupting initially intact membranes, which causes impedance measurement error since the studied muscle intra- and extra-cellular fluids are combined; only "^■ beta scattering are measurements are performed.

European application EP 0869360 (ROSELL FERRER JAVIER et al . ) filed on October 7, 1998 reports electrical impedance measurements performed in the frequency range between 1 kHz and 10 MHz, and then proposes an equation to determine the relation between intra- and extra-cellular spaces, and for meager mass. It has the same disadvantages than above mentioned patent application invention EP 1253423, since insertion electrodes are used; like the patent above, no reference to tenderness or other organoleptic parameter determination is found.

PCT International application WO 9901754 (MADSEN NIELS et al . ) filed on January 14, 1999, calculates the amount of channel intramuscular fat by an equation requiring electrical impedance measurement in a frequency range between 25 Hz and 100 kHz. The main disadvantage of this device is the use of insertion electrodes to perform electrical impedance measurements, and in addition, no sample temperature corrections are done.

Spanish patent application ES 2130939 (ELVIRA CANAS JORDI) filed on July 1, 1999, performs electrical conductivity measurements at 4 kHz corrected by temperature; as in patents of the same author, a needle type electrode is used, with the disadvantages described above. The term "technological quality" referred to in this patent is only useful for pork meat; additionally, no relation to tenderness or any other organoleptic parameter is found in the patent. This device has not been tested to perform quality measurements during storage periods of time.

French patent application publication FR2410819 (FOURCADE CLAUDE et al.) filed on June 29, 1979 refer to electrical impedance measurements using a tripolar system for two frequency ranges, where the first comprises from 500 Hz to 6 kHz, and the second from 17 kHz to 25 kHz. Disadvantages are that insertion electrodes are used; additionally, no temperature corrections are made on electric impedance measurements; a biological medium is mentioned, but not specifically .

US patent US 4758778 (KRISTINSSON BJOERN) filed on July 19, 1988 discloses an equipment measuring fish freshness from electrical impedance measurements done with a rotating tetrapolar system to determine phase angle between applied current and measured voltage. Disadvantages shown by this system are: only one oscillation frequency is used (2 kHz), no temperature corrections are done. One possible cause of measurement error is that at the time of measuring the electrodes may make inadequate pressure on the sample. In this patent, pH measurements are only taken when measuring mammal muscles, and no index related to tenderness or any organoleptic parameter is observed.

Another US patent, US 3665302 (LEES ALEXANDER et al . ) filed on May 23, 1972 discloses determination of quality electric factor (Q) from phase angle measured at 2 kHz using concentric tetrapolar electrodes with temperature correction. The main disadvantage shown by this patent is a too simple approach by a parallel RC circuit model to describe sample behavior. No relation to meat tenderness or any other organoleptic parameter determination is observed in the patent .

US patent application US 2008085522 (MEGHEN CIARAN et al . ) filed on April 10, de 2008 describes a system employing genetic markers to determine if the meat sample refers to a specific animal species, helps to find meat contaminants carne, its place of origin, but does not determine tenderness or other meat quality parameters such as fat content; one disadvantage relates to data not provided instantaneously and the need of sophisticated equipment and a quite high sample preparation time.

BRIEF DESCRIPTION OF FIGURES

In order to make the object of the present invention more intelligible, it has been illustrated with schematic figures, in the preferred embodiment, which assume a demonstrating exemplificative character, wherein:

Figure 1 shows a block diagram of the suggested electronic device to determine meat tenderness;

Figure 2 shows a functional scheme of the equipment;

Figure 3 shows a flow diagram of the procedure to determine toughness or tenderness of animal muscles;

Figure 4 and Table 1 show the obtained relation between IAEB index vs. hardness (D) values in the muscles Longissimus Dorsi (LD), Biceps Bracchii (BB) and Semi Membranous (SM) of three different bovine animals crossed between Zebu and Brahman races (30/70);

Figure 5 shows index value for the arm muscle (Biceps Bracchi), measured for 16 days.

DETAILED DESCRIPTION OF THE INVENTION

Figure 1 shows a block diagram of the present invention device. In block 1 we see application of alternate electric current by a current generator in a frequency range between 0,1 Hz and 10 MHz to a muscle sample 2, which is placed on sensors 3 displayed in bipolar, tetrapolar, or polipolar form, where electric impedance module and phase are measured in parallel and perpendicular directions to muscle fibers. The physical signal is conditioned, scaled, and filtered in 4; BEAI 5 is computed with the obtained data, thus estimating meat organoleptic parameters. Finally, measurement results are shown on a display 6.

Figure 2 shows functioning scheme of the device used to take measurements. The muscle 7 is placed between metallic electrodes 8, letting alternate current circulate in a frequency range between 0,1 Hz and 10 MHz using a commercial Solartron ® 1260 equipment which complies with the signal generation 9 and conditioning 10 functions, in addition to dielectric permission calculation.

The recorded data is visualized in a computer screen 11 and the BEAI calculation proceeds. The size of Solartron ® 1260 is inadequate for measurements in a meat processing industrial plant. Therefore, an electronic and portable device may replace functions 9 and 10; on the other hand, a digital display 12 is used to visualize BEAI.

Figure 3 shows the procedure flow diagram used to determine meat tenderness using BEAI. The procedure may be carried out on muscles or samples of different sizes and shapes. Initially, the procedure requires "a" withdraw the muscle portion to be analyzed is such a way that muscle fibers are aligned. Then, "b" proceeds in placing a metallic electrode in contact with the muscle to be measured, taking into account that the whole electrode surface must remain touching the muscle; the alternate current injected is selected, and may be between 500 μA and 60 mA, and "c" proceeds in carrying put a frequency screening in the range between 0,1 Hz and 10 MHz. Measurement "d" of voltage is done between the appropriate electrodes and from voltage measurements and "e" current, the maximum dielectric permissiveness quotient of the relation of measurements in one direction in reference to the other is calculated. After computing BEAI, the value of the corresponding organoleptic toughness is estimated by employing an adjustment equation "£" previously obtained during the system calibration stage. The resulting toughness values and the computed index "q" are visualized on a display or on a computer screen. The procedure is repeated with a new muscle or the assay is continued on the same sample "h" . Finally, one may come out from the system The following procedure is used to calculate BEAI. Firstly, longitudinal and transversal permissiveness are measured at constant temperature and controlled humidity at different low frequency values, where the interface electrode- meat impedance dominates. Then permissiveness for both frequencies is subtracted, seeking maximum difference. When the highest difference is found, BEAI is calculated by the following equation:

The value of this index is related to muscle toughness values measured by a sensorial evaluation panel. A detailed application of BEAI in measuring toughness is described in the example of use section.

Although this invention is described for a particular application, the invention is not limited to these applications, but also includes those where any device operates according to the principles of the invention shown herein .

In summary, the procedure comprises the stages of: a) Apply at least two metallic electrodes on the animal tissue to be analyzed; b) Select an alternate current to be injected through the electrodes to the tissue between 500 μA and 60 mA. c) Proceed to do a screening with frequencies ranging from 0,1 Hz to 10 MHz; d) Measure voltage between said electrodes and from the measurements of voltage and current; e) Measure dielectric permissiveness; f) Calculate maximum dielectric permissiveness quotient from the relation between the permissiveness measured longitudinally and transversally to the tissue muscular fibers; g) Calculate a bidirectional electrical anisotropy index (BEAI) using permissiveness measurements. h) Estimate meat organoleptic features as a function of the measured meat bidirectional electrical anisotropy index (BEAI) and calibration table values.

Concrete examples of the procedure of the present invention are shown below.

EXAMPLE 1: ESTIMATION OF SENSORIAL TOUGHNESS EMPLOYING BEAI

Using Solartron ® 1260 as signal generation and measuring instrument and, as sensor element the 12962A dielectric cell, measurements were done on three bovine muscles from three animals with similar features of age, race and morphology. Three bovines crossed between the Zebu and the Brahman races of 470, 475 and 450 kg by weight, two of 30 and 32 month old were randomly selected from an animal batch, which were to be sacrificed in the meat processing center of the city of Manizales (Colombia) . After the sacrifice, the meat was wholly placed on an aired room for 2 hour, and then stored in a cold chamber at 4 ⁰C for 2 hours. Then, the Longisimuss Dorsi (LD), Biceps Bracchii (BB), Semitendinous (SM) muscles, corresponding to low, medium and high toughness values, were excised.

Measurements were done 6 hours after the animal was sacrificed, in an atmosphere of controlled temperature and humidity. Preferably, a temperature of 20 ⁰C and a relative humidity of 65% is used. Measurements were done with the dielectric cell on meat cubes 9.6 cm long, 3 cm wide and 3 cm high. Three measurements were done on each sample in parallel and perpendicular to muscle fibers.

AMSA standard method (AMSA, 1995) was used in preparing the sample, which was cooked to internal temperature of 71 ⁰C. The steak was cooled for 4 hours and then refrigerated at a temperature of 2 to a 5 ⁰C for 12 hours, for the steak to attain consistency.

A sensorial analysis was performed by a semi-trained panel consisting of nine individuals of both sexes, qualifying individually parameters of toughness, elasticity, juiciness, fat feeling, flavor intensity, and global impression in a 1 to 10 scale. The toughness or hardness parameter was chosen to compare with BEAI, because it may be the most important, due to its influence on meat acceptance by the consumer.

Results of the experiment are shown in figure 4; toughness values are observed to group according to the measured muscle. Data potency curve regression is

BEAl =0.0407.D^{3 llZ} with a correlation index of 0.99.

Accordingly, the muscular bidirectional electrical anisotropy index calculated by the above mentioned forms has a good correlation with the meat toughness values measured by a panel of sensorial evaluation.

EXAMPLE 2: MONITORING OF COLD MATURITY PROCESS OF MEAT

Using Solartron ® 1260 as a signal generation and measurement instrument in adjacent tetrapolar configuration, changes produced in bovine muscle electrical properties can be measured, due to the cold maturity process of meat.

Thus, measurements were done on a bovine crossed between Zebu (70%) and Brahman (30%) races of 470 kg weight and 36 months old, which was chosen from a batch of animals to be sacrificed. After the sacrifice, the procedure of meat manipulation was done by placing it complete in a aired room for 2 hours, and stored in a cold chamber at 4 ⁰C for 24 hours. Later, the Longisimuss Dorsi, Biceps Bracchi, Semitendinous muscles corresponding to high, medium, and low tenderness values, respectively, were excised.

The muscles were taken to a laboratory where cuts transversal to muscle fibers were done by extracting pieces 1.8 cm wide, 1.8 cm high and 2.6 cm long. The pieces cut of each sample were packed in vacuum in a 70 μm thick polypropylene and nylon bag by using the Plusvac 20 (KOMET GmbH) system; each vacuum packed bag contained six samples, dos from each muscle, which were stored in a refrigerator at 4 ⁰C.

The meat maturity state with time was monitored by calculating the impedance variation index "Py". This index quantifies the amount of electrolytes released by the membrane with time, and determined its integrity, and is defined as:

p = Zi⁰Io) = ^Z° ^{~ Za} xl00 7

Where Za = impedance measures in high frequency, and Zo = impedance measured in low frequency. Preferably, 1 MHz is used as high frequency, and 1 KHz is used as low frequency. Index value for arm muscle (Biceps Bracchi), measured for 16 days, is shown in figure 5. The results show a correlation of 0.90 between index "Py" and maturity time. The results are similar in all analyzed muscles.

Generally, Py index shows decrease in all muscles with time, both in longitudinal and transversal sense, with much faster decrease in the latter. In practicing the present invention, modifications may be introduced, which must be considered as embodiment variants comprised in the scope of protection of the present invention patent, which is determined, in fundamentals, by the text of the claims below:

Claims

1. PROCEDURE TO ESTIMATE ORGANOLETPIC PARAMETERS OF ANIMAL ORIGIN TISSUES, characterized by comprising the following stages : i) Apply at least two metallic electrodes on the tissue of animal origin to be analyzed; j) Select an alternate current to be injected through the electrodes to the tissue, from a value of 500 μA to 60 mA; k) Proceed to perform a screening with frequencies in the range of 0,1 Hz and 10 MHz;

1) Measure voltage between said electrodes and form measurements of voltage and current; m) Measure dielectric permissiveness; n) Compute maximum quotient of dielectric permissiveness of the permissiveness relation measured longitudinally and transversally to the tissue muscle fibers; o) Calculate a bidirectional electrical anisotropy index (BEAI) employing the permissiveness measurements. p) Estimate meat organoleptic features as a function of the measured bidirectional electrical anisotropy index (BEAI) and calibration table values.

2. THE PROCEDURE TO ESTIMATE ORGANOLEPTIC PARAMETERS OF ANIMAL ORIGIN TISSUES of claim 1, characterized in that_the stage of computing the bidirectional electrical anisotropy index (BEAI) includes carrying out the stages of: a) Measure at constant temperature and controlled humidity the longitudinal and transversal permissiveness in different low frequency values, and where electrode-meat interface impedance dominates; b) Subtract both permissiveness for each frequency, seeking the maximum difference, according to form:

3. THE PROCEDURE TO ESTIMATE ORGANOLEPTIC PARAMETERS OF ANIMAL ORIGIN TISSUES of claim 1, characterized in that alternate current is sinusoid- type.

4. THE PROCEDURE TO ESTIMATE ORGANOLEPTIC PARAMETERS OF ANIMAL ORIGIN TISSUES of claim 1, characterized in that sit applies to monitoring meat evolution during cold maturity process, employing inter-electrode impedance measurements.

5. A DEVICE to carry out the procedure of the precedent claims, characterized by comprising at least two electrodes, which are connected to a device capable of applying alternate currents at different frequencies; a device to carry out computing of the dielectric permissiveness of the animal origin tissue by employing measurements in a spectrum of frequencies, and capable of computing the bidirectional electrical anisotropy index (BEAI) from the dielectric permissiveness measurements performed.

BY CONICET