July 25, 2008
July 25, 2008 - New research from scientists at the University of Nebraska-Lincoln (UNL) indicates that scanning fresh meat using hyperspectral imaging can predict its tenderness, the university reported.
Hyperspectral imaging combines video image analysis and spectroscopy. UNL's system includes a digital video camera and spectrograph that capture beef's muscle structure and biochemical properties, the two key qualities impacting tenderness. The video technology captures the muscle profile; tender beef has fine muscle fibers, while tough beef has visibly coarser muscle fibers. The spectroscopy measures biochemical properties that show how much the steak will become tender during aging.
After scanning two-day aged ribeyes, the steaks were cooked and tested. The system predicted three tenderness categories (tender, intermediate and tough) at 77-percent accuracy and two tenderness categories (acceptable and tough) at 93.7-percent accuracy. Reprinted from meatingplace.com