Tenderness prediction for beef using novel data analysis methods based on system dynamic and acoustic signals
The aim of this study was to investigate if vibroacoustic methods may be used for the non-destructive determination of beef during its aging process. The vibroacoustic method was based on the observation of mechanical changes in the meat during the aging process and was compared with reference data...
Guardado en:
| Autores principales: | , , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
KeAi Communications Co., Ltd.
2024-09-01
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| Colección: | Food Physics |
| Materias: | |
| Acceso en línea: | http://www.sciencedirect.com/science/article/pii/S2950069924000112 |
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