Measuring Meat Properties (Blasted Steaks) - Page 1
Forum section: electronics / general

author: Wolfgang
author_rank: Super Contributor
timestamp: July 19, 2019, 09:13:09 pm
content: Hi,I made some tests with steaks treated with high explosives in order to make them better.https://electronicprojectsforfun.wordpress.com/silly-circuits/measuring-the-impedance-of-blasted-steaks/The method is not really new, but I also tried to measure electrical properties before and after the blast.My question: Do you know any realiable method of measuring meat *tenderness* that is based on electrical properties only ?regardsWolfgang

author: tautech
author_rank: Super Contributor
timestamp: July 19, 2019, 09:53:54 pm
content: Meat tenderness is related to pH:http://mirinz.org.nz/docs/10-Biochemical-basis-of-toughness-in-beef-Dominc-Lomiwes.pdf

author: Wolfgang
author_rank: Super Contributor
timestamp: July 19, 2019, 10:34:05 pm
content: Quote from: tautech on July 19, 2019, 09:53:54 pmHi, thanks for the article.It sounds very plausible, also relates to the aging process used for high quality beef. The point I'm after is the relation between mechanical shockwaves and tenderness. pH value is OK, but does this relate 1:1 to conductiviry/impedance ? Maybe I need to blow up some more and make some tissue analysis in detailIts outdoor grill season here in Europe anyway ...regardsWolfgang

author: Wolfgang
author_rank: Super Contributor
timestamp: July 19, 2019, 10:35:09 pm
content: Quote from: blueskull on July 19, 2019, 09:33:46 pmI try both the AD5933 as well as the chips.ThanksWolfgang

author: IconicPCB
author_rank: Super Contributor
timestamp: July 19, 2019, 10:42:24 pm
content: In the mid eighties there was an approach based on measuring the mechanical effort reqiered to penetrate flesh.A skewer with strain bridge built into it to measure forces involved in penetrating the meat.Not an electrical rather a mechanical approach.

author: Wolfgang
author_rank: Super Contributor
timestamp: July 19, 2019, 10:48:43 pm
content: Quote from: IconicPCB on July 19, 2019, 10:42:24 pmI've this one,its in a link I had on my page where they grill the meat, cut out cylindrical cores and "bite" them thru on a sort of guillotine and measure the force necessary.IMHO, this method is quite realistic but leaves all people without a guillotine behind, so an electrical approach would be better.RegardsWolfgang

author: tautech
author_rank: Super Contributor
timestamp: July 19, 2019, 11:04:46 pm
content: Quote from: Wolfgang on July 19, 2019, 10:34:05 pmMeat pH is something we were alerted to when I was beef farming as it's also related to animal stress prior to slaughter. Some processing facilities would report individual carcase pH levels were you could trace pH back to breed lines and animal temperament so to then provide a better quality product to the consumer from different breed lines or animal handling practices.Anytime I saw a stock truck driver mishandle my animals when loading they were never invited back !

author: Wolfgang
author_rank: Super Contributor
timestamp: July 19, 2019, 11:09:47 pm
content: ... same here in Europe, stress on animals is known to deteriorate meat quality (I think pork is worst in this respect).Having them settle down after transportation is definitively a good idea.

author: IconicPCB
author_rank: Super Contributor
timestamp: July 20, 2019, 12:19:35 am
content: The penetrometer was based on measuring the constriction around the instrument probe, a hollow straing bridge structure. Something like a pecil that would get inserted into the flesh.

author: IconicPCB
author_rank: Super Contributor
timestamp: July 20, 2019, 12:21:45 am
content: Another thing You may wish to try is glucose levels in the flesh.I am sure you have friends who are diabetics ( and who does not ) borrow their test kit and correlate Ph and glucose level measurements.

author: Wolfgang
author_rank: Super Contributor
timestamp: July 20, 2019, 12:28:26 am
content: Thanks,I try this at the next blast run. pH *is* an indicator, no doubt, but I would assume it wont change much due to a blast wave.Still no progress on the shockwave/tenderness issue.regardsWolfgang

author: tautech
author_rank: Super Contributor
timestamp: July 20, 2019, 08:11:06 am
content: This topic really is a deep rabbit hole as there’s a large # of factors that effect tenderness, breed, age, sex, nutrition, processing, ageing and so on. Therefore it’s imperative to compare test results against some form of qualitative control.Some of the tenderness factors are interrelated as this article points out where the same cuts from the same animal were prepared in different ways in processing to examine how processing effects tenderness.https://dl.sciencesocieties.org/publications/mmb/articles/1/1/207Unfortunately commercial interests dictate hot boning is the modern preference instead of the traditional overnight chilling where facilities need be larger and of course more costly to run.

author: babysitter
author_rank: Frequent Contributor
timestamp: July 20, 2019, 09:23:41 am
content: I once had fresh pig heart muscle on my trusty Zwick Material testing machine (force over travel lengt) for a doctor who is a friend of my boss. Everybody was standing behind me to watch.He wanted the data for a heart assisting device.Guess meat changes those parameters too.