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WO1991008479A1 - Method of measuring the firmness of meat - Google Patents

Method of measuring the firmness of meat Download PDF

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Publication number
WO1991008479A1
WO1991008479A1 PCT/CA1990/000408 CA9000408W WO9108479A1 WO 1991008479 A1 WO1991008479 A1 WO 1991008479A1 CA 9000408 W CA9000408 W CA 9000408W WO 9108479 A1 WO9108479 A1 WO 9108479A1
Authority
WO
WIPO (PCT)
Prior art keywords
sample
rebound
firmness
compression
food
Prior art date
Application number
PCT/CA1990/000408
Other languages
French (fr)
Inventor
Joseph R. Botta
Original Assignee
Her Majesty The Queen In Right Of Canada As Represented By The Minister Of Fisheries And Oceans
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Her Majesty The Queen In Right Of Canada As Represented By The Minister Of Fisheries And Oceans filed Critical Her Majesty The Queen In Right Of Canada As Represented By The Minister Of Fisheries And Oceans
Publication of WO1991008479A1 publication Critical patent/WO1991008479A1/en

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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

Definitions

  • This invention is concerned with a method of
  • the firmness of raw fillets is one of the major sensory characteristics of a raw fillet that determines its quality, or acceptability for use in high value premium packs.
  • a fish fillet is firm and resident, it is very acceptable.
  • a fillet is not acceptable.
  • 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
  • a method of measuring the firmness of muscle and other food products comprising:
  • 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. 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.
  • 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
  • Fig. 3 shows the sample and the probe in the rebound position.
  • 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., additives.
  • a sausage emulsion i.e. ground meat with or without spices etc., additives.
  • 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 cm 2 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.
  • the final position of the probe, Ff is recorded.
  • the force is then reduced to 1 g. which permits the sample, if resilient, to rebound.
  • the firmness index can now be calculated as follows:

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

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

METHOD OF MEASURING THE FIRMNESS OF MEAT
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 acceptable. 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. 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.
STATEMENT 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. 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 DESCRIPTION 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.
DETAILED DESCRIPTION OF THE 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., 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 cm2 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 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 sample.
The firmness index can now be calculated as follows:
Figure imgf000006_0001
where dr = rebound distance
di = deformation distance.
EXAMPLE:
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.
Figure imgf000007_0001
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.

Claims

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 dr 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
PCT/CA1990/000408 1989-11-24 1990-11-22 Method of measuring the firmness of meat WO1991008479A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CA2,004,560 1989-11-24
CA 2004560 CA2004560A1 (en) 1989-11-24 1989-11-24 Method of measuring the firmness of meat

Publications (1)

Publication Number Publication Date
WO1991008479A1 true WO1991008479A1 (en) 1991-06-13

Family

ID=4143704

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CA1990/000408 WO1991008479A1 (en) 1989-11-24 1990-11-22 Method of measuring the firmness of meat

Country Status (3)

Country Link
AU (1) AU6726290A (en)
CA (1) CA2004560A1 (en)
WO (1) WO1991008479A1 (en)

Cited By (7)

* Cited by examiner, † Cited by third party
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
FR2829578A1 (en) * 2001-09-07 2003-03-14 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 Meat-retaining meter for meat samples
WO2008061296A1 (en) * 2006-11-20 2008-05-29 Queensland University Of Technology Testing device and method for use on soft tissue
DK201470272A1 (en) * 2014-05-05 2015-11-16 Kroma As A fish processing machine and a method for processing fish
CN105136556A (en) * 2015-05-21 2015-12-09 中国水产科学研究院淡水渔业研究中心 Fish flesh elasticity measuring device and method
CN112129656A (en) * 2020-09-14 2020-12-25 利辛县凯利达肉类加工有限公司 A hardness testing device for ultra-high pressure sterilized meat products

Citations (4)

* Cited by examiner, † Cited by third party
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
GB2167568A (en) * 1984-11-22 1986-05-29 Eric Dransfield Method and apparatus for the measurement of the hardness of compliant materials

Patent Citations (4)

* Cited by examiner, † Cited by third party
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
GB2167568A (en) * 1984-11-22 1986-05-29 Eric Dransfield Method and apparatus for the measurement of the hardness of compliant materials

Cited By (9)

* Cited by examiner, † Cited by third party
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
FR2829578A1 (en) * 2001-09-07 2003-03-14 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 Meat-retaining meter for meat samples
WO2008061296A1 (en) * 2006-11-20 2008-05-29 Queensland University Of Technology Testing device and method for use on soft tissue
DK201470272A1 (en) * 2014-05-05 2015-11-16 Kroma As A fish processing machine and a method for processing fish
DK178303B1 (en) * 2014-05-05 2015-11-23 Kroma As A fish processing machine and a method for processing fish
CN105136556A (en) * 2015-05-21 2015-12-09 中国水产科学研究院淡水渔业研究中心 Fish flesh elasticity measuring device and method
CN112129656A (en) * 2020-09-14 2020-12-25 利辛县凯利达肉类加工有限公司 A hardness testing device for ultra-high pressure sterilized meat products
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

Also Published As

Publication number Publication date
AU6726290A (en) 1991-06-26
CA2004560A1 (en) 1991-05-24

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