CA2153875A1 - Monitoring eating quality of meat - Google Patents
Monitoring eating quality of meatInfo
- Publication number
- CA2153875A1 CA2153875A1 CA002153875A CA2153875A CA2153875A1 CA 2153875 A1 CA2153875 A1 CA 2153875A1 CA 002153875 A CA002153875 A CA 002153875A CA 2153875 A CA2153875 A CA 2153875A CA 2153875 A1 CA2153875 A1 CA 2153875A1
- Authority
- CA
- Canada
- Prior art keywords
- meat
- eating quality
- carcass
- acoustic
- monitored
- Prior art date
- Legal status (The legal status 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 status listed.)
- Abandoned
Links
Classifications
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N29/00—Investigating or analysing materials by the use of ultrasonic, sonic or infrasonic waves; Visualisation of the interior of objects by transmitting ultrasonic or sonic waves through the object
- G01N29/44—Processing the detected response signal, e.g. electronic circuits specially adapted therefor
- G01N29/4463—Signal correction, e.g. distance amplitude correction [DAC], distance gain size [DGS], noise filtering
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N29/00—Investigating or analysing materials by the use of ultrasonic, sonic or infrasonic waves; Visualisation of the interior of objects by transmitting ultrasonic or sonic waves through the object
- G01N29/04—Analysing solids
- G01N29/07—Analysing solids by measuring propagation velocity or propagation time of acoustic waves
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N29/00—Investigating or analysing materials by the use of ultrasonic, sonic or infrasonic waves; Visualisation of the interior of objects by transmitting ultrasonic or sonic waves through the object
- G01N29/04—Analysing solids
- G01N29/11—Analysing solids by measuring attenuation of acoustic waves
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N29/00—Investigating or analysing materials by the use of ultrasonic, sonic or infrasonic waves; Visualisation of the interior of objects by transmitting ultrasonic or sonic waves through the object
- G01N29/22—Details, e.g. general constructional or apparatus details
- G01N29/30—Arrangements for calibrating or comparing, e.g. with standard objects
-
- 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
- G01N2291/00—Indexing codes associated with group G01N29/00
- G01N2291/02—Indexing codes associated with the analysed material
- G01N2291/024—Mixtures
- G01N2291/02466—Biological material, e.g. blood
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N2291/00—Indexing codes associated with group G01N29/00
- G01N2291/02—Indexing codes associated with the analysed material
- G01N2291/024—Mixtures
- G01N2291/02475—Tissue characterisation
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N2291/00—Indexing codes associated with group G01N29/00
- G01N2291/04—Wave modes and trajectories
- G01N2291/044—Internal reflections (echoes), e.g. on walls or defects
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N2291/00—Indexing codes associated with group G01N29/00
- G01N2291/04—Wave modes and trajectories
- G01N2291/048—Transmission, i.e. analysed material between transmitter and receiver
Abstract
A method of obtaining information relating to the eating quality of a body comprising a hot or cold meat carcass, raw or cooked meat or live animal. The method comprises injecting an acoustic signal into the body; monitoring the effects of the meat on at least one characteristic of the acoustic signal propagated into the meat; and applying the monitored effects to a predetermined algorithm relating eating quality to monitored acoustic effects to indicate the eating quality of the meat under test.
Description
'"094/18554 21~ 3 ~ ~ 3 PCT/GB94/00203 II~NllO~ING EATING OUALITY OF MEAT
The invention relates to methods and apparatus for monitoring the eating quality of meat.
Many different terhniques already exist for investigating meat carcAsr^C to obtain information relating to their physical characteristics. These include techni~ues for measuring quality traits such as pH, colour, drip, and intramuscular fat as well as taste panel assessments.
Ultrasonic techniques are now widely used throughout the world to assess the body and carcass composition of farm livestock. Ultrasonic inspection of homogenised meat has contributed substantially to underst~n~ing the nature of the phenomena t~i ng place when ultrasound is transmitted through tissue and has also generated the ideas for im~l~ved equipment for determining carcass composition.
In the fuLu.e that equipment is likely to be more widely used and could replace existing pulse-equipment as the equipment of choice for examining farm livestock.
Techniques for inCpecting meat can be divided into different areas. These include terhniques for looking at carcass composition or carcass quality (the fat:lean ratio); tech~iques for looking at muscle quality such as colour, fat content, wetness, and muscle structure (smooth/grainy); and ~erhniques using taste panel ~Ssecsments for determining eating quality which may be characterised as tenderness, juiciness/succulence, and flavour.
Many ~Pchniques exist for determining carcass composition and muscle quality. Thus, GB-A-2213263 discloses a method for determining body composition of an animal and in this case the terhnique is determining carcass composition.
EP-A-0523865 discloses another t~chnique for monitoring carcass composition.
æ1~3~ ~ 2 EP-A-0499765 describes an ultrasonic techn;que for obtaining information about a carcass and uses a correlation terhnique to compare the effects of the carcass on the ultrasound with a correlation table to indicate physical characteristics of the carcass including the thickness of meat layers, the thickness of fat layers, fleshiness, "fat marbling", or the meat/fat pattern, the structure of the meat fibres, the structure of connective tissue, the water content, the amount of PSE- and DFD-meat, and the ability of the meat body to bind the meat juice therein.
None of these teçhniques have been successful in predicting eating (or organoleptic) quality from the predetermined physical characteristics. Attempts have been made to predict eating guality as for example is described in De Vol, D.L., McKeith, F.K., Bechtel, P.J., Novakovski, J., ~Ank~, R.D. and Carr, T.R. (1988). "Variation in composition and palatability traits and relationships between muscle characteristics and palatability in a random sample of pork carcases". J. Anim. Sci. 66: 385-395. De Vol et al found that using a number of physical parameters of pork including colour, marbling score and intramuscular fat measured chemically, only a small proportion of the variation in ~en~rness and juiciness could be explained, 21% and 26% ~e~ectively. These values ~o~.e~olld to multiple correlations of approximately r = 0.46 and r =
0.51 respectively.
Other work has confirmed the difficulties which have been found until now. Wood, J.D. and Warris, P.D. (1992).
"The influence of manipulation of carcase composition on meat quality", in "The control of fat and lean deposition", edited by Boorman, K.N., Buttery, P.J. and T;~CAY, D.B.
Published by Butterworth Heinmann, Oxford. This states that low correlations between marbling fat and tenderness (typically around 0.2) suggest the involvement of other factors. Some of these have been identified for example the tendency of muscles in lean carcases to cold shorten if 2153~ 7~
chilling rates are rapid. Even so, significant variation in tenderness still remains after the effect of all known factors are removed and a search for the cause of this is becoming more important.
In accordance with one aspect of the present invention, a method of obtaining information relating to the eating quality of a body comprising a hot or cold meat carcass, raw or cooked meat or live animal comprises injecting an acoustic signal into the body; monitoring the effect of the meat on at least one characteristic of the acoustic signal propagated into the meat; and applying the monitored effects to a predetermined algorithm relating eating quality as determined by human panel analysis to monitored acoustic effects to indicate the eating quality of the meat under test.
We have found very surprisingly that the toughness of the meat, and hence its future eating quality, is closely correlated with the effect of the meat on injected acoustic signals, particularly ultrasound. The characteristics can include time of flight, and/or scatter and/or attenuation of the ultrasound; and/or the reflection coefficient between the tissue and a known material. The preferred characteristics are attenuation and reciprocal of acoustic velocity which have the most significant correlations with taste panel assessment of eating quality.
Preferably, the result of this method will be combined with other investigative techniques of conventional types to produce an overall assessment of eating quality.
Typically, applying the predetermined algorithm comprises comparing the monitored effects with a previously determined table containing data defining a predetermined relationship between eating quality of meat carcasses and their effect on acoustic signals.
The methods are particularly suited to predict eating quality of cooked meat by inspecting uncooked carcasses.
ANIENDED SHEET
21~3~7~
Preferably, the acoustic signals are in the ultrasonic range, 40 KHz to 20 MHz, most preferably 1-10 MHz although e this range are also su.table.
` \\
~ S'r~
21~3~,~5 `~094tl8554 PCT/GB94/00203 _ 4 The acoustic signals injected into the body could be monitored by one or more transducers mounted on the surface of the carcass or animal and/or by one or more transducers within the carcass. In some cases where, for example, only scattering is to be monitored then the same transducer could be used for injecting and monitoring the acoustic signals. In other cases, however, a pair of transducers are provided.
In accordance with a second aspect of the invention an acoustic probe assembly comprises a pair of arms adapted for insertion into a meat carcass, the arms carrying respective means for coupling acoustic signals into and receiving signals from the carcass; and further means for coupling acoustic signals to the surface of a carcass and for monitoring scattering of the acoustic signals.
Preferably, the two arms are connected to each other by a cross-member so that the assembly has a generally U-shaped form, the cross-member forming a handle. This ensures that the two arms are rigidly held at a fixed and known separation (the separation is preferably adjustable) and the transmitted signal impinges on the receiver.
Preferably, the means carried by the arms will cause acoustic signals to be injected in the direction of a line connecting the two arms.
In one case, one arm may be adapted to inject acoustic energy into the carcass while the other is adapted to detect acoustic energy. Preferably, however, each arm carries means for both injecting and receiving acoustic energy.
In some cases, each arm may carry a transducer, for example respective piezo-electric elements, but it has been found more convenient to provide each arm with a sound guide for transmitting ultrasound from positions remote - from the end of each arm at which ultrasonic transducers are provided.
, ~ ` .,~. t ,'. ' ' ' , .
`~094/18554 21 S 3 ~ ~ ~ PCT/GB94/00203 Some examples of methods and apparatus according to the invention will now be described with reference to the accompanying drawings, in which:-Figure lA illustrates a probe assembly;
Figure lB illustrates a probe;
' Figure lC illustrates one of the probe arms in more detail;
Figures 2a-2d illustrate various transducer arrays;
and, Figure 3 is a block diagram of an example of the apparatus.
The probe assembly 20 shown in Fiqure 1 has a pair of arms 1, 2 connected to a handle section 3. The lateral spacing between the arms 1, 2 can be varied by varying the positions at which the arms 1, 2 are mounted to the handle 3. Each arm 1, 2 carries at its leA~ing end a penetration blade 4 (Figure lC). Each arm 1, 2 is hollow and within each arm is mounted an ultrAro~nA generating and monitoring unit 5. Each unit 5 comprises a poly--Lyrene waveguide 6 (Figure lB) having at its leading end an angled reflecting surface 7 from which ultrasound is injected into the tissue in use (or received), the reflecting surfaces being coated with a thin piezo-electric ceramic in order to produce a highly reflective surface. The other end of the sound guide 6 is coupled to a piezo-electric trAnC~ er 8 coupled via wires 9 to an ultrasound controller 21 (Figure 3).
The assembly also includes an ultr~lln~ generating and monitoring unit 10 which in use rests against the surface of the tissue for injecting and measuring back scattering and is connPcted to the controller 21 via wires 9.
In use, the probe assembly 20 shown in Figure 1 is thrust into the tissue of a carcass 22 at a desired position (to be described below) following which the ultrasound measurements are taken.
Figure 2 illustrates a number of alternative transducer configurations (to the Figure 1 arrangement) WO94/18554 ~ S~ 5 PCT/GB94/00203 which could be used with the invention. These arrangements might be used in conjunction with internal probes or they could be used as internal probes themselves with, if n~cecs~ry, external transducers that could act simply as receivers or active transmitters/receivers.
The simplest example is shown in Figure 2a and consists of a single transducer for transmitting and receiving acoustic energy. This could be placed on the surface of the meat or internally.
Figure 2b illustrates a single array of transducers which might be mounted in practice on a suitable support and again which could be located and used on the surface of the meat or internally or even both.
Figure 2c illustrates the use of an o~cacd pair of lS trAnCA~lcers facing one another and again these may be positioned in use on the surface of the meat or one or both internally of the meat.
Finally, Figure 2d illustrates the use of a pair of v~o cd arrays of transducers facing one another. In this case, the element (or bank of elements) labelled T/R might be used as the transmitter. Back-scattered si~nAls could be monitored by the individual elements or banks of elements of array A giving not only magnitude and position information about the scatterers but also some information about the angular ~er~n~nce of the back-scattering. T/R
might be at any desired position on the array and its position could be varied. A signal transmitted by T/R will be received by array B some time later. The delay, magnitude of the signal (in straight-through transmission and to the sides) will provide information about the speed of propagation, the signal attenuation and forward scattering of the tissue, including the angular dependence.
In another use of the arrangement, the direction of the transmitted beam might be swung through angles about the normal direction by appropriate phasing of the excitation of individual elements of the array "A". The back-scattered and forward-scattered signals might then be `~'094/18554 ~lS 3 ~ ~ ~ PCT/GB94/00203 monitored as a function of angle. One would expect the back-scattering to be a maximum when the beam were aligned perpendicular to the fibre direction and this angle and the magnitude of the scattering and its angular dependence will give further information about the scatterers.
In a further use of this arrangement the position of bone interposed between the two arrays might be determined by the position of the shadows cast by the bone on a receiver array. A~ iate transducers might be used to direct the ultrAso~n~ through a region in which bone is absent. In a simpler version of this arrangement the array might be used like a "paint brush" transducer to produce of broad beam only partly obscured by the bone.
It is important to note the benefits of using only external transducers:
a) The measurements might be used on the living animal as well as the carcass or ti CCllP .
b) There would be no problems with cross contamination of meat or the possibility of surface microbial contaminants being buried deep within the tissue.
Some examples of investigations into correlation between eating guality and effects on ultrasound will now be described.
PreliminarY tests: Initial measurements were carried out at approximately 20C in caster oil and glycerol using water as a calibrant.
Measurement of carcasses: Ultrasonic measurements of beef were made with a two pronged probe only within l hour of slaughter and at 48 hours post slaughter. The probe was inserted just caudal to the last rib in the central region of the muscle with the direction of propagation first ~- parallel and then perpendicular to the spine.
Ultrasonic measurements of pig carcasses were made at -- about 30 minutes post slaughter and at 24 hours.
Measurements with the two pronged probe were made in the centre of the muscle just caudal to the last rib and with the direction of ultrasound propagation parallel to the WO94/185~ ~15 ~l 8 7- 5 PCT/GB94100203 spine. Measurements of ultrasound backscatter and fat thickness were made with a surface probe as described below.
Measurement of backscattering: A 3.5 MHz, single element lO mm diameter, medium focus transducer (Diagnostic Sonar, ~inhtlrgh) was used with a USDlO digital flaw detector (Wells Krautkramer, Letchworth) to provide A-mode signals of the back fat layers and Longissimus Thoracis et Lumborum.
a) Backfat thickness: The transducer was placed at the level of the last rib in the region of the P2 measurement and the gain of the USDlO adjusted to give an "on-screen"
presentation of the fat layers and the signal recorded. A
threshold was set at 0.8, 0.6, 0.4 and 0.2 and the time read off at intersection of the threshold with the final falling edge of the signal. P2 fatness is a measure of the thic~es of fat and rind over the loin (or eye) muscle in mm. The measurement is taken at a position 6.5cm away from the carcass mid-line at a location over the head of the last rib.
b) Intramuscular scatterinq: With the transducer at the P2 position, the gain of the USDlO was increased to display intramuscular scattering and the signal recorded.
The signal was coLLe-ted for the gain setting of the USDlO
and a time cuL~e~ted gain applied. Time windows were selected over which maximum, minimum, mean, st~n~rd deviation, coefficient of variation and root mean square amplitude were calculated. In the hot carcass the window ranged from 43.4 to 52.5 ~s and the cold carcass from 37.4 to 52.5 ~s. The factor used in the time corrected gain was exp (0.02t) where t is the time in ~s from excitation of the transducer.
Correlations with carcass oualitY traits Beef It was noticed that the acoustic properties of the polystyrene waveguides 6 were markedly temperature dependent and during the course of the beef experiment it ~094118554 215 3 ~ 7 ~ PCT/GB94100203 was decided to make calibration measurements in water at 37C for the "hot" carcasses and at OC for the "cold"
carcasses. The probe was also maint~;ne~ at these temperatures between measurements. Even so, there were significant correlations between ultrasonic measurements and quality traits in beef (Table 1). Notice particularly the correlations between ultrasound attenuation of the hot tissue and % intramuscular Iipid and instrumental measurements of meat texture (Table l). Attenuation in the cold tissues was correlated with various pH and colour measurements of the raw tissue and with instrumental measurements of texture (Table l).
Most importantly, a correlation was seen between taste panel juiciness score (JUC6) and the reciprocal of the velocity of sound in the cold carcass (CVRVS) and between taste panel texture score (TXT6) and the reciprocal of the velocity of sound in the hot carcass (HVRVS).
Overall, a best multiple correlation (r) of 0.52 was seen between hot carcass measurements and taste panel ~e~Prness score.
Pork Tables 2 and 3 show the significant (P<0.05) correlations between ultrasonic measurements of the hot and cold carCA~cps and carcass quality traits.
Fat thickness: The highest correlations were obt~in~
between the ultrasonic estimates of fat thic~n~cs and P2 measured by Intrascope. There was some indiction overall that the extreme threshold levels were less reliable than the mid-range thresholds and a threshold at 40% of the maximum yielded a consistently high correlation in both hot and cold carcA~cpc and in both groups.
- % intramuscular li~id: Significant correlations with intramuscular lipid were obt~;nP~ with the reciprocal speed -~ in the hot carcass, attenuation in the hot muscle, ultrasonic measurements of fat thickness, and one measure of intramuscular scattering.
W094I18554 ~ PCTIGB94/00203 2 ~53 3~ o A comparison of simple and multiple regression predictions of intramuscular lipid is given in Table 5.
~ drip: The negative correlation (r = -0.48, Group A:
r = -.35, Group B) between the reflection coefficient for the polystyrene/tissue interface in the warm carcass was probably caused by a tendency for better acoustic coupling (less air) to be accomplished by the wetter (i.e. more drip-producing) tissue. Those tissues ten~e~ to give the lowest reflection coefficient, hence the negative correlation.
Taste Danel assessments: Negative correlations between attenuation and taste panel te~Lu~e scores were observed for "hot" and "cold" tissue measurements in both groups of carC~ceC (Tables 2 and 3). Negative correlations were also apparent in hot and cold tissues between attenuation and overall acceptability score, and in the cold tissue between attenuation and flavour (Tables 2 and 3).
Although the magnitude of these correlations were low, so were the correlations between the st~Aard instrumental tests of the cooked meat and taste panel texture scores (Table 4). Multiple regression improved the precision of the ultrasonic correlations further (Table 5), the best multiple correlation on the basis of the ultrasonic measurements of the cold carcass (r = 0.55, Group A) is comparable with the precision of the conventional instrumental measures of texture of the cooke~ meat (0.53 to 0.58, Table 4). Analysis of Group B allowed inclusion of the ultrasonic measurements of scattering in multiple regression and the multiple correlation coefficient with that group was higher (e.g. in the cold carcass: r = 0.68, which compares with the conventional measures which range from 0.52 to 0.63, Table 4).
Now that it has been shown that there is a significant correlation between certain effects of hot and cold carcasses on ultrasound with eating quality, a store 23 (Figure 3) can be set up defining a concordance between the `'~094l18554 215 3 8 7 5 PCT/GB94/00203 results of various empirical ultrasonic tests and the corresponding empirically determined eating quality factors.
In operation, a processor 24 causes a controller 21 to inject suitable ultrasound signals into the carcass 22 and then monitors the detected signals which are pAcse~ to it via the c~ oller. The processor 24 then obtains from the store 23 the eating quality values corresponding to the monitored ultrasonic values and either displays these in a raw form on a display 25 or carries out further processing using other data obtained from the carcass to generate a resultant "eating quality" factor.
In a preferred arrangement, the store 23 could be used to maintain a library of ultrasonic data on carcACces of known eating quality and the processor could use advanced statistical techniques~ for example neural networks, to determine the best match carcass and hence predict quality.
The temperature d~pen~nc~ noted above can be corrected for if temperature is measured simultaneously with measurement of ultrasonic parameters.
In the Tables below, a value of n o~ indicates no correlation while a value of "1" indicates perfect correlation. "N" indicates the number of samples or animals used.
W094/18554 ~ ~3~ 12 PCT/GB94/00203 ~ey to T~bl- 1 Column headings:
VARI variation FAT% % lipid in LTL
DRP% % drip from LTL
YLD6 Volodkevitch yield CMP6 Volodkevitch compression AR6 Volodkevitch work done TXT6 Taste panel texture score JUC6 Taste panel juiciness score Ro~ h~--~ ~ D,g~
Initial letter H refers to "hot" carcass measurement Initial letter C refers to "cold" carcass measurement ~econ~ letter H refers to measurement perpendicular to spine SecQn~ letter V refers to measurement parallel to spine 8ub~eguent letters:
RVS reciprocal of the velocity of ultrasound RRXY mean amplitude reflection coefficient OADB "amplitude" attenuation coefficient ORDB "rms" attenuation coefficient PDB27 attenuation coefficient at 2.7 MHz PDB30 attenuation coefficient at 3.0 NHz PDB32 attenuation coefficient at 3.2 NHz PDB34 attenuation coefficient at 3.4 MHz PDB36 attenuation coefficient at 3.6 MHz '~'094/18554 2 1~ 3 8 7 5 ~T/GB94/00203 ~ 44 * * * 4 * 4 ~ * * * ~ 4 *
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VARI variable FAT% % intramuscular fat in LTL
HUE hue (colour) DRP% drip loss %
YLD4 Volodkevitch yield CMP4 Volodkevitch compre~sion AR4 Volodkevitch work done TEX4 Warner-Bratzler measurement ODOR pork odour intensity in fat OINT abnormal odour intensity in fat COL colour of lean TEX texture of lean FLAV pork flavour intensity of lean Ov~ overall liking Ro~ h~ n7s:
If the first letter is H, measurement made on the hot carcass If the first letter is C, measurement made on the cold carcass 8ubseguent lett-rs:
RVS reciprocal of the speed of ultrasound RRXY mean reflection coefficient OADB "peak amplitude" attenuation ORDB "rms" attenuation PDB27 attenuation at 2.7 MHz PDB30 attenuation at 3.0 MHz PDB32 attenuation at 3.2 MHz PDB34 attenuation at 3.4 MHz PDB36 attenuation at 3.6 MHz PDB38 attenuation at 3.8 MHz PDB41 attenuation at 4.1 MHz PDB43 attenuation at 4.3 MHz P20 ultrasonic measurement of fat thick~ess using 0.2 threshold P40 ultrasonic measurement of fat thickn~cs using 0.4 threshold P60 ultrasonic measurement of fat thickness using 0.6 threshold P80 ultrasonic measurement of fat thick~ecc using 0.8 threshold MMIN minimum amplitude of backscattered signal MMAX maximum amplitude of backscattered signal MRAN range (max-min) of backscattered signal MMEAN mean amplitude of backscattered signal MSD st~n~rd deviation of the backscattered signal RMSMUS rms amplitude of backscattered signal CV% coefficient of variation of backscattered signal `~O 94tl8554 215 3 ~ 7 5 PCTtGB94tO0203 _. 15 .q N N N N N
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The invention relates to methods and apparatus for monitoring the eating quality of meat.
Many different terhniques already exist for investigating meat carcAsr^C to obtain information relating to their physical characteristics. These include techni~ues for measuring quality traits such as pH, colour, drip, and intramuscular fat as well as taste panel assessments.
Ultrasonic techniques are now widely used throughout the world to assess the body and carcass composition of farm livestock. Ultrasonic inspection of homogenised meat has contributed substantially to underst~n~ing the nature of the phenomena t~i ng place when ultrasound is transmitted through tissue and has also generated the ideas for im~l~ved equipment for determining carcass composition.
In the fuLu.e that equipment is likely to be more widely used and could replace existing pulse-equipment as the equipment of choice for examining farm livestock.
Techniques for inCpecting meat can be divided into different areas. These include terhniques for looking at carcass composition or carcass quality (the fat:lean ratio); tech~iques for looking at muscle quality such as colour, fat content, wetness, and muscle structure (smooth/grainy); and ~erhniques using taste panel ~Ssecsments for determining eating quality which may be characterised as tenderness, juiciness/succulence, and flavour.
Many ~Pchniques exist for determining carcass composition and muscle quality. Thus, GB-A-2213263 discloses a method for determining body composition of an animal and in this case the terhnique is determining carcass composition.
EP-A-0523865 discloses another t~chnique for monitoring carcass composition.
æ1~3~ ~ 2 EP-A-0499765 describes an ultrasonic techn;que for obtaining information about a carcass and uses a correlation terhnique to compare the effects of the carcass on the ultrasound with a correlation table to indicate physical characteristics of the carcass including the thickness of meat layers, the thickness of fat layers, fleshiness, "fat marbling", or the meat/fat pattern, the structure of the meat fibres, the structure of connective tissue, the water content, the amount of PSE- and DFD-meat, and the ability of the meat body to bind the meat juice therein.
None of these teçhniques have been successful in predicting eating (or organoleptic) quality from the predetermined physical characteristics. Attempts have been made to predict eating guality as for example is described in De Vol, D.L., McKeith, F.K., Bechtel, P.J., Novakovski, J., ~Ank~, R.D. and Carr, T.R. (1988). "Variation in composition and palatability traits and relationships between muscle characteristics and palatability in a random sample of pork carcases". J. Anim. Sci. 66: 385-395. De Vol et al found that using a number of physical parameters of pork including colour, marbling score and intramuscular fat measured chemically, only a small proportion of the variation in ~en~rness and juiciness could be explained, 21% and 26% ~e~ectively. These values ~o~.e~olld to multiple correlations of approximately r = 0.46 and r =
0.51 respectively.
Other work has confirmed the difficulties which have been found until now. Wood, J.D. and Warris, P.D. (1992).
"The influence of manipulation of carcase composition on meat quality", in "The control of fat and lean deposition", edited by Boorman, K.N., Buttery, P.J. and T;~CAY, D.B.
Published by Butterworth Heinmann, Oxford. This states that low correlations between marbling fat and tenderness (typically around 0.2) suggest the involvement of other factors. Some of these have been identified for example the tendency of muscles in lean carcases to cold shorten if 2153~ 7~
chilling rates are rapid. Even so, significant variation in tenderness still remains after the effect of all known factors are removed and a search for the cause of this is becoming more important.
In accordance with one aspect of the present invention, a method of obtaining information relating to the eating quality of a body comprising a hot or cold meat carcass, raw or cooked meat or live animal comprises injecting an acoustic signal into the body; monitoring the effect of the meat on at least one characteristic of the acoustic signal propagated into the meat; and applying the monitored effects to a predetermined algorithm relating eating quality as determined by human panel analysis to monitored acoustic effects to indicate the eating quality of the meat under test.
We have found very surprisingly that the toughness of the meat, and hence its future eating quality, is closely correlated with the effect of the meat on injected acoustic signals, particularly ultrasound. The characteristics can include time of flight, and/or scatter and/or attenuation of the ultrasound; and/or the reflection coefficient between the tissue and a known material. The preferred characteristics are attenuation and reciprocal of acoustic velocity which have the most significant correlations with taste panel assessment of eating quality.
Preferably, the result of this method will be combined with other investigative techniques of conventional types to produce an overall assessment of eating quality.
Typically, applying the predetermined algorithm comprises comparing the monitored effects with a previously determined table containing data defining a predetermined relationship between eating quality of meat carcasses and their effect on acoustic signals.
The methods are particularly suited to predict eating quality of cooked meat by inspecting uncooked carcasses.
ANIENDED SHEET
21~3~7~
Preferably, the acoustic signals are in the ultrasonic range, 40 KHz to 20 MHz, most preferably 1-10 MHz although e this range are also su.table.
` \\
~ S'r~
21~3~,~5 `~094tl8554 PCT/GB94/00203 _ 4 The acoustic signals injected into the body could be monitored by one or more transducers mounted on the surface of the carcass or animal and/or by one or more transducers within the carcass. In some cases where, for example, only scattering is to be monitored then the same transducer could be used for injecting and monitoring the acoustic signals. In other cases, however, a pair of transducers are provided.
In accordance with a second aspect of the invention an acoustic probe assembly comprises a pair of arms adapted for insertion into a meat carcass, the arms carrying respective means for coupling acoustic signals into and receiving signals from the carcass; and further means for coupling acoustic signals to the surface of a carcass and for monitoring scattering of the acoustic signals.
Preferably, the two arms are connected to each other by a cross-member so that the assembly has a generally U-shaped form, the cross-member forming a handle. This ensures that the two arms are rigidly held at a fixed and known separation (the separation is preferably adjustable) and the transmitted signal impinges on the receiver.
Preferably, the means carried by the arms will cause acoustic signals to be injected in the direction of a line connecting the two arms.
In one case, one arm may be adapted to inject acoustic energy into the carcass while the other is adapted to detect acoustic energy. Preferably, however, each arm carries means for both injecting and receiving acoustic energy.
In some cases, each arm may carry a transducer, for example respective piezo-electric elements, but it has been found more convenient to provide each arm with a sound guide for transmitting ultrasound from positions remote - from the end of each arm at which ultrasonic transducers are provided.
, ~ ` .,~. t ,'. ' ' ' , .
`~094/18554 21 S 3 ~ ~ ~ PCT/GB94/00203 Some examples of methods and apparatus according to the invention will now be described with reference to the accompanying drawings, in which:-Figure lA illustrates a probe assembly;
Figure lB illustrates a probe;
' Figure lC illustrates one of the probe arms in more detail;
Figures 2a-2d illustrate various transducer arrays;
and, Figure 3 is a block diagram of an example of the apparatus.
The probe assembly 20 shown in Fiqure 1 has a pair of arms 1, 2 connected to a handle section 3. The lateral spacing between the arms 1, 2 can be varied by varying the positions at which the arms 1, 2 are mounted to the handle 3. Each arm 1, 2 carries at its leA~ing end a penetration blade 4 (Figure lC). Each arm 1, 2 is hollow and within each arm is mounted an ultrAro~nA generating and monitoring unit 5. Each unit 5 comprises a poly--Lyrene waveguide 6 (Figure lB) having at its leading end an angled reflecting surface 7 from which ultrasound is injected into the tissue in use (or received), the reflecting surfaces being coated with a thin piezo-electric ceramic in order to produce a highly reflective surface. The other end of the sound guide 6 is coupled to a piezo-electric trAnC~ er 8 coupled via wires 9 to an ultrasound controller 21 (Figure 3).
The assembly also includes an ultr~lln~ generating and monitoring unit 10 which in use rests against the surface of the tissue for injecting and measuring back scattering and is connPcted to the controller 21 via wires 9.
In use, the probe assembly 20 shown in Figure 1 is thrust into the tissue of a carcass 22 at a desired position (to be described below) following which the ultrasound measurements are taken.
Figure 2 illustrates a number of alternative transducer configurations (to the Figure 1 arrangement) WO94/18554 ~ S~ 5 PCT/GB94/00203 which could be used with the invention. These arrangements might be used in conjunction with internal probes or they could be used as internal probes themselves with, if n~cecs~ry, external transducers that could act simply as receivers or active transmitters/receivers.
The simplest example is shown in Figure 2a and consists of a single transducer for transmitting and receiving acoustic energy. This could be placed on the surface of the meat or internally.
Figure 2b illustrates a single array of transducers which might be mounted in practice on a suitable support and again which could be located and used on the surface of the meat or internally or even both.
Figure 2c illustrates the use of an o~cacd pair of lS trAnCA~lcers facing one another and again these may be positioned in use on the surface of the meat or one or both internally of the meat.
Finally, Figure 2d illustrates the use of a pair of v~o cd arrays of transducers facing one another. In this case, the element (or bank of elements) labelled T/R might be used as the transmitter. Back-scattered si~nAls could be monitored by the individual elements or banks of elements of array A giving not only magnitude and position information about the scatterers but also some information about the angular ~er~n~nce of the back-scattering. T/R
might be at any desired position on the array and its position could be varied. A signal transmitted by T/R will be received by array B some time later. The delay, magnitude of the signal (in straight-through transmission and to the sides) will provide information about the speed of propagation, the signal attenuation and forward scattering of the tissue, including the angular dependence.
In another use of the arrangement, the direction of the transmitted beam might be swung through angles about the normal direction by appropriate phasing of the excitation of individual elements of the array "A". The back-scattered and forward-scattered signals might then be `~'094/18554 ~lS 3 ~ ~ ~ PCT/GB94/00203 monitored as a function of angle. One would expect the back-scattering to be a maximum when the beam were aligned perpendicular to the fibre direction and this angle and the magnitude of the scattering and its angular dependence will give further information about the scatterers.
In a further use of this arrangement the position of bone interposed between the two arrays might be determined by the position of the shadows cast by the bone on a receiver array. A~ iate transducers might be used to direct the ultrAso~n~ through a region in which bone is absent. In a simpler version of this arrangement the array might be used like a "paint brush" transducer to produce of broad beam only partly obscured by the bone.
It is important to note the benefits of using only external transducers:
a) The measurements might be used on the living animal as well as the carcass or ti CCllP .
b) There would be no problems with cross contamination of meat or the possibility of surface microbial contaminants being buried deep within the tissue.
Some examples of investigations into correlation between eating guality and effects on ultrasound will now be described.
PreliminarY tests: Initial measurements were carried out at approximately 20C in caster oil and glycerol using water as a calibrant.
Measurement of carcasses: Ultrasonic measurements of beef were made with a two pronged probe only within l hour of slaughter and at 48 hours post slaughter. The probe was inserted just caudal to the last rib in the central region of the muscle with the direction of propagation first ~- parallel and then perpendicular to the spine.
Ultrasonic measurements of pig carcasses were made at -- about 30 minutes post slaughter and at 24 hours.
Measurements with the two pronged probe were made in the centre of the muscle just caudal to the last rib and with the direction of ultrasound propagation parallel to the WO94/185~ ~15 ~l 8 7- 5 PCT/GB94100203 spine. Measurements of ultrasound backscatter and fat thickness were made with a surface probe as described below.
Measurement of backscattering: A 3.5 MHz, single element lO mm diameter, medium focus transducer (Diagnostic Sonar, ~inhtlrgh) was used with a USDlO digital flaw detector (Wells Krautkramer, Letchworth) to provide A-mode signals of the back fat layers and Longissimus Thoracis et Lumborum.
a) Backfat thickness: The transducer was placed at the level of the last rib in the region of the P2 measurement and the gain of the USDlO adjusted to give an "on-screen"
presentation of the fat layers and the signal recorded. A
threshold was set at 0.8, 0.6, 0.4 and 0.2 and the time read off at intersection of the threshold with the final falling edge of the signal. P2 fatness is a measure of the thic~es of fat and rind over the loin (or eye) muscle in mm. The measurement is taken at a position 6.5cm away from the carcass mid-line at a location over the head of the last rib.
b) Intramuscular scatterinq: With the transducer at the P2 position, the gain of the USDlO was increased to display intramuscular scattering and the signal recorded.
The signal was coLLe-ted for the gain setting of the USDlO
and a time cuL~e~ted gain applied. Time windows were selected over which maximum, minimum, mean, st~n~rd deviation, coefficient of variation and root mean square amplitude were calculated. In the hot carcass the window ranged from 43.4 to 52.5 ~s and the cold carcass from 37.4 to 52.5 ~s. The factor used in the time corrected gain was exp (0.02t) where t is the time in ~s from excitation of the transducer.
Correlations with carcass oualitY traits Beef It was noticed that the acoustic properties of the polystyrene waveguides 6 were markedly temperature dependent and during the course of the beef experiment it ~094118554 215 3 ~ 7 ~ PCT/GB94100203 was decided to make calibration measurements in water at 37C for the "hot" carcasses and at OC for the "cold"
carcasses. The probe was also maint~;ne~ at these temperatures between measurements. Even so, there were significant correlations between ultrasonic measurements and quality traits in beef (Table 1). Notice particularly the correlations between ultrasound attenuation of the hot tissue and % intramuscular Iipid and instrumental measurements of meat texture (Table l). Attenuation in the cold tissues was correlated with various pH and colour measurements of the raw tissue and with instrumental measurements of texture (Table l).
Most importantly, a correlation was seen between taste panel juiciness score (JUC6) and the reciprocal of the velocity of sound in the cold carcass (CVRVS) and between taste panel texture score (TXT6) and the reciprocal of the velocity of sound in the hot carcass (HVRVS).
Overall, a best multiple correlation (r) of 0.52 was seen between hot carcass measurements and taste panel ~e~Prness score.
Pork Tables 2 and 3 show the significant (P<0.05) correlations between ultrasonic measurements of the hot and cold carCA~cps and carcass quality traits.
Fat thickness: The highest correlations were obt~in~
between the ultrasonic estimates of fat thic~n~cs and P2 measured by Intrascope. There was some indiction overall that the extreme threshold levels were less reliable than the mid-range thresholds and a threshold at 40% of the maximum yielded a consistently high correlation in both hot and cold carcA~cpc and in both groups.
- % intramuscular li~id: Significant correlations with intramuscular lipid were obt~;nP~ with the reciprocal speed -~ in the hot carcass, attenuation in the hot muscle, ultrasonic measurements of fat thickness, and one measure of intramuscular scattering.
W094I18554 ~ PCTIGB94/00203 2 ~53 3~ o A comparison of simple and multiple regression predictions of intramuscular lipid is given in Table 5.
~ drip: The negative correlation (r = -0.48, Group A:
r = -.35, Group B) between the reflection coefficient for the polystyrene/tissue interface in the warm carcass was probably caused by a tendency for better acoustic coupling (less air) to be accomplished by the wetter (i.e. more drip-producing) tissue. Those tissues ten~e~ to give the lowest reflection coefficient, hence the negative correlation.
Taste Danel assessments: Negative correlations between attenuation and taste panel te~Lu~e scores were observed for "hot" and "cold" tissue measurements in both groups of carC~ceC (Tables 2 and 3). Negative correlations were also apparent in hot and cold tissues between attenuation and overall acceptability score, and in the cold tissue between attenuation and flavour (Tables 2 and 3).
Although the magnitude of these correlations were low, so were the correlations between the st~Aard instrumental tests of the cooked meat and taste panel texture scores (Table 4). Multiple regression improved the precision of the ultrasonic correlations further (Table 5), the best multiple correlation on the basis of the ultrasonic measurements of the cold carcass (r = 0.55, Group A) is comparable with the precision of the conventional instrumental measures of texture of the cooke~ meat (0.53 to 0.58, Table 4). Analysis of Group B allowed inclusion of the ultrasonic measurements of scattering in multiple regression and the multiple correlation coefficient with that group was higher (e.g. in the cold carcass: r = 0.68, which compares with the conventional measures which range from 0.52 to 0.63, Table 4).
Now that it has been shown that there is a significant correlation between certain effects of hot and cold carcasses on ultrasound with eating quality, a store 23 (Figure 3) can be set up defining a concordance between the `'~094l18554 215 3 8 7 5 PCT/GB94/00203 results of various empirical ultrasonic tests and the corresponding empirically determined eating quality factors.
In operation, a processor 24 causes a controller 21 to inject suitable ultrasound signals into the carcass 22 and then monitors the detected signals which are pAcse~ to it via the c~ oller. The processor 24 then obtains from the store 23 the eating quality values corresponding to the monitored ultrasonic values and either displays these in a raw form on a display 25 or carries out further processing using other data obtained from the carcass to generate a resultant "eating quality" factor.
In a preferred arrangement, the store 23 could be used to maintain a library of ultrasonic data on carcACces of known eating quality and the processor could use advanced statistical techniques~ for example neural networks, to determine the best match carcass and hence predict quality.
The temperature d~pen~nc~ noted above can be corrected for if temperature is measured simultaneously with measurement of ultrasonic parameters.
In the Tables below, a value of n o~ indicates no correlation while a value of "1" indicates perfect correlation. "N" indicates the number of samples or animals used.
W094/18554 ~ ~3~ 12 PCT/GB94/00203 ~ey to T~bl- 1 Column headings:
VARI variation FAT% % lipid in LTL
DRP% % drip from LTL
YLD6 Volodkevitch yield CMP6 Volodkevitch compression AR6 Volodkevitch work done TXT6 Taste panel texture score JUC6 Taste panel juiciness score Ro~ h~--~ ~ D,g~
Initial letter H refers to "hot" carcass measurement Initial letter C refers to "cold" carcass measurement ~econ~ letter H refers to measurement perpendicular to spine SecQn~ letter V refers to measurement parallel to spine 8ub~eguent letters:
RVS reciprocal of the velocity of ultrasound RRXY mean amplitude reflection coefficient OADB "amplitude" attenuation coefficient ORDB "rms" attenuation coefficient PDB27 attenuation coefficient at 2.7 MHz PDB30 attenuation coefficient at 3.0 NHz PDB32 attenuation coefficient at 3.2 NHz PDB34 attenuation coefficient at 3.4 MHz PDB36 attenuation coefficient at 3.6 MHz '~'094/18554 2 1~ 3 8 7 5 ~T/GB94/00203 ~ 44 * * * 4 * 4 ~ * * * ~ 4 *
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:~ ooaaaaa ;~o :~oo ~ coo . -~ ~ ~ ~ ~ 4000 WO94/~ 3 ~ 5 PCT/GB94/00203 ~ey to T~bles 2 and 3 Column ~--~i n~
VARI variable FAT% % intramuscular fat in LTL
HUE hue (colour) DRP% drip loss %
YLD4 Volodkevitch yield CMP4 Volodkevitch compre~sion AR4 Volodkevitch work done TEX4 Warner-Bratzler measurement ODOR pork odour intensity in fat OINT abnormal odour intensity in fat COL colour of lean TEX texture of lean FLAV pork flavour intensity of lean Ov~ overall liking Ro~ h~ n7s:
If the first letter is H, measurement made on the hot carcass If the first letter is C, measurement made on the cold carcass 8ubseguent lett-rs:
RVS reciprocal of the speed of ultrasound RRXY mean reflection coefficient OADB "peak amplitude" attenuation ORDB "rms" attenuation PDB27 attenuation at 2.7 MHz PDB30 attenuation at 3.0 MHz PDB32 attenuation at 3.2 MHz PDB34 attenuation at 3.4 MHz PDB36 attenuation at 3.6 MHz PDB38 attenuation at 3.8 MHz PDB41 attenuation at 4.1 MHz PDB43 attenuation at 4.3 MHz P20 ultrasonic measurement of fat thick~ess using 0.2 threshold P40 ultrasonic measurement of fat thickn~cs using 0.4 threshold P60 ultrasonic measurement of fat thickness using 0.6 threshold P80 ultrasonic measurement of fat thick~ecc using 0.8 threshold MMIN minimum amplitude of backscattered signal MMAX maximum amplitude of backscattered signal MRAN range (max-min) of backscattered signal MMEAN mean amplitude of backscattered signal MSD st~n~rd deviation of the backscattered signal RMSMUS rms amplitude of backscattered signal CV% coefficient of variation of backscattered signal `~O 94tl8554 215 3 ~ 7 5 PCTtGB94tO0203 _. 15 .q N N N N N
~ 0 00000 I I I I I
li'. O O O O O O O O
I I I I I I I I
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N N N tr) N N ~ ~ N
O IIIIIII IIIIII
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# # # # # # ~ ,~ # ,~ # #
X N N '~ ~1'1 1'~ N --111 ~10 E~ O OOOOOO -_ 000 # # ~ # ~ ~ # ~ ~ ~ ~ ~ # # ~ V V V
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~ O ___ I ~I 11 11 O ~1~ # # ~ # # ~ # ~ # # # ~ # ' - r -P ~ ~ N N N ~ _ _ _ C~ O O O O O
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oo oo oo o l l l l l l l 0~ 0 ~ oooooooooo mmt~oN~-o0~ 00zxzzao~ t`ON~D0~1~000 3 o a a a a a m a a :~: 2 ~ 3 o ~ a a ~ m m ~ m N
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'`'O 94/18554 2 ~ S 3 ~ 7 5 ~/GBg4/00203 _ 17 o .
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4 ~ PCT/GB94/00203 8 ~ ~t 18 Table 4.
Comparison of thc prccision of predicting t~stc p~nel tcxturc scc,--for pork for ci~cr ul~r~sonic mcasurcmcnt of the hot' or 'cold' carc~ss or Volodkevi~ch and Warner Br~tzlcr measurement of thc cooked me~L All data ~rc simplc correl~tion cocfficicnts.
n=39 n=59 hot cold hot cold c~rcass carcass carcass carc~ss (anenuaion -0.40 -0.~7 -0. 30 -0.1 0 IJltrasonic (scanering -0.4~ -0.37 cooked tissue cooked tissue (Yicld -0.52 -0.53 Volodkc~itch (Comprcssion -0.55 -0-55 (Work donc -0.63 -0.58 Warncr -0.57 -0 57 B~tzlcr Table S
Thc modulus of simple and multiplc corrél~ion cocfficicnts for predicting t~ste panel tcxturc soorcs and 9O f~t in LTL from ultr~sonic mc~suremcnts of thc carc~ss.
T~stc pancl tcxn rc scorcs 9O lipid n=39 n=59 n=39 n=S9 Hot Cold Hot Cold Hol Cold Hot Cold ~cst' simple rc~rcssion 0.40 0.47 0.30 0.40 0.59 0.50 0.47 0.47 ~cst' multiplc 0.74 0.68 0.38 0.55 0.88 0.76 O.S9 0.66 regrcssion
Comparison of thc prccision of predicting t~stc p~nel tcxturc scc,--for pork for ci~cr ul~r~sonic mcasurcmcnt of the hot' or 'cold' carc~ss or Volodkevi~ch and Warner Br~tzlcr measurement of thc cooked me~L All data ~rc simplc correl~tion cocfficicnts.
n=39 n=59 hot cold hot cold c~rcass carcass carcass carc~ss (anenuaion -0.40 -0.~7 -0. 30 -0.1 0 IJltrasonic (scanering -0.4~ -0.37 cooked tissue cooked tissue (Yicld -0.52 -0.53 Volodkc~itch (Comprcssion -0.55 -0-55 (Work donc -0.63 -0.58 Warncr -0.57 -0 57 B~tzlcr Table S
Thc modulus of simple and multiplc corrél~ion cocfficicnts for predicting t~ste panel tcxturc soorcs and 9O f~t in LTL from ultr~sonic mc~suremcnts of thc carc~ss.
T~stc pancl tcxn rc scorcs 9O lipid n=39 n=59 n=39 n=S9 Hot Cold Hot Cold Hol Cold Hot Cold ~cst' simple rc~rcssion 0.40 0.47 0.30 0.40 0.59 0.50 0.47 0.47 ~cst' multiplc 0.74 0.68 0.38 0.55 0.88 0.76 O.S9 0.66 regrcssion
Claims (18)
1. A method of obtaining information relating to the eating quality of a body comprising a hot or cold meat carcass, raw or cooked meat or live animal, the method comprising injecting an acoustic signal into the body;
monitoring the effect of the meat on at least one characteristic of the acoustic signal propagated into the meat; and applying the monitored effects to a predetermined algorithm relating eating quality as determined by human panel analysis to monitored acoustic effects to indicate the eating quality of the meat under test.
monitoring the effect of the meat on at least one characteristic of the acoustic signal propagated into the meat; and applying the monitored effects to a predetermined algorithm relating eating quality as determined by human panel analysis to monitored acoustic effects to indicate the eating quality of the meat under test.
2. A method according to claim 1, wherein the acoustic signal comprises ultrasound.
3. A method according to claim 1 or claim 2, wherein the at least one characteristic is chosen from one or more of the time of flight, scatter, and attenuation of the injected signal.
4. A method according to any of the preceding claims, wherein applying the predetermined algorithm comprises comparing the monitored effects with a previously determined table containing data defining a predetermined relationship between eating quality of meat carcasses and monitored effects.
5. A method according to any of the preceding claims, wherein the body comprises an uncooked carcass and the algorithm defines the eating quality of cooked meat from the carcass.
6. A method according to any of the preceding claims, wherein the acoustic signal is in the range 40 KHz to 20 MHz, preferably 1-10 MHz.
7. A method according to any of the preceding claims, wherein the predetermined algorithm defines eating quality at least partly by texture scores.
8. A method according to any of the preceding claims, wherein the predetermined algorithm defines eating quality at least partly by juiciness scores.
9. A method according to any of the preceding claims, wherein the predetermined algorithm defines eating quality at least partly by tenderness scores.
10. An acoustic probe assembly comprising a pair of arms adapted for insertion into a meat carcass, the arms carrying respective means for coupling acoustic signals into and receiving signals from the carcass; and further means for coupling acoustic signals to the surface of a carcass and for monitoring scattering of the acoustic signals.
11. An assembly according to the claim 10, wherein the two arms are connected to each other by a cross-member so that the assembly has a generally U-shaped form, the cross-member forming a handle.
12. An assembly according to claim 10 or claim 11, wherein the means carried by the arms will cause acoustic signals to be injected in the direction of a line connecting the two arms.
13. An assembly according to any of claims 10 to 12, wherein the acoustic signals comprise ultrasonic signals.
14. Apparatus for obtaining information relating to the eating quality of a body comprising a hot or cold meat carcass, raw or cooked meat or live animal, the apparatus comprising means for injecting an acoustic signal into the body; means for monitoring the effect of the meat on at least one characteristic of the acoustic signal propagated into the meat; and means for applying the monitored effects to a predetermined algorithm relating eating quality as determined by human panel analysis to monitored acoustic effects to indicate the eating quality of the meat under test.
15. Apparatus according to claim 14, wherein the applying means comprises a processor and a store, the store containing information defining the relationship between monitored acoustic effects and eating quality values.
16. Apparatus according to claim 15, wherein the eating quality values include texture scores.
20a
20a
17. Apparatus according to claim 15 or claim 16, wherein the eating quality values include juiciness scores.
18. Apparatus according to claims 15 or 17, wherein the eating quality values include tenderness scores.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB9302601.1 | 1993-02-10 | ||
| GB939302601A GB9302601D0 (en) | 1993-02-10 | 1993-02-10 | Monitoring characteristics of meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2153875A1 true CA2153875A1 (en) | 1994-08-18 |
Family
ID=10730166
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002153875A Abandoned CA2153875A1 (en) | 1993-02-10 | 1994-02-04 | Monitoring eating quality of meat |
Country Status (7)
| Country | Link |
|---|---|
| US (1) | US5625147A (en) |
| EP (1) | EP0683896A1 (en) |
| AU (1) | AU683640B2 (en) |
| CA (1) | CA2153875A1 (en) |
| GB (1) | GB9302601D0 (en) |
| NZ (1) | NZ261143A (en) |
| WO (1) | WO1994018554A1 (en) |
Families Citing this family (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AUPN660195A0 (en) * | 1995-11-16 | 1995-12-07 | Life Resources Systems Pty Ltd | Novel apparatus and method for determining meat characteristics |
| US6170335B1 (en) | 1997-07-25 | 2001-01-09 | Robert P. Clinton | Method and apparatus for measuring the characteristics of meat |
| US5872314A (en) * | 1997-07-25 | 1999-02-16 | Clinton; Robert P. | Method and apparatus for measuring characteristics of meat |
| WO1999025249A1 (en) * | 1997-11-14 | 1999-05-27 | Colorado Seminary | Ultrasonic system for grading meat |
| US6085576A (en) * | 1998-03-20 | 2000-07-11 | Cyrano Sciences, Inc. | Handheld sensing apparatus |
| ES2169625B1 (en) * | 1999-03-09 | 2003-03-01 | Univ Valencia Politecnica | PROCEDURE AND DEVICE FOR THE CLASSIFICATION OF CRUDE-CURED MEAT PRODUCTS (PCCC), BY ULTRASONICS. |
| EP1063522A3 (en) * | 1999-06-22 | 2002-04-17 | Guigné International Ltd | Ultrasonic seafood probe |
| US6796184B2 (en) * | 2001-05-30 | 2004-09-28 | Rethel C. King | Ultrasound sorting of weanlings and identification of tenderness indicators |
| US6615661B2 (en) | 2001-05-30 | 2003-09-09 | Rethel C. King | Ultrasound sorting of weanling calves and identification of tenderness indicators |
| GB0716333D0 (en) * | 2007-08-22 | 2007-10-03 | White Spark Holdings Ltd | Method and apparatus for the automatic grading of condition of livestock |
| CA2958175C (en) | 2007-11-19 | 2018-09-18 | Timothy A. Burke | Seafood physical characteristic estimation system and method |
| US8472675B2 (en) * | 2008-05-05 | 2013-06-25 | Biotronics, Inc. | Systems, methods and devices for use in filter-based assessment of carcass grading |
| US8447075B2 (en) * | 2008-05-05 | 2013-05-21 | Biotronics, Inc. | Systems, methods and devices for using ultrasonic probe pressure information in assessing muscle tissue quality |
| WO2009137456A1 (en) * | 2008-05-05 | 2009-11-12 | Biotronics, Inc. | Systems, methods and devices for use in assessing carcass grading |
| US8135179B2 (en) * | 2008-05-05 | 2012-03-13 | Biotronics, Inc. | Systems, methods and devices for use in assessing fat and muscle depth |
| US8372459B2 (en) | 2010-06-15 | 2013-02-12 | Cryovac, Inc. | Cooking apparatus and method of cooking |
| RU2681501C1 (en) * | 2018-01-25 | 2019-03-06 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Донской государственный аграрный университет" | Method for evaluating the quality of pig meat |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3345863A (en) * | 1964-10-28 | 1967-10-10 | Branson Instr | Method and apparatus for determining the marbling in the muscle of a live animal by ultrasonics |
| US3964297A (en) * | 1974-12-16 | 1976-06-22 | Ithaco, Incorporated | Ultrasonic inspection apparatus |
| US4009390A (en) * | 1975-10-23 | 1977-02-22 | The Regents Of The University Of Nebraska | Process for measuring tenderness of cooked meat |
| US4099420A (en) * | 1977-06-03 | 1978-07-11 | Cornell Research Foundation, Inc. | Transducer positioning apparatus |
| DE3619292A1 (en) * | 1986-06-07 | 1987-12-10 | Hanns Rump | Apparatus and method for detecting the fat (lard) thickness on livestock, in particular on slaughter animals |
| US4785817A (en) * | 1986-10-10 | 1988-11-22 | Cornell Research Foundation, Inc. | Method and apparatus for ultrasonic grading of meat |
| GB8728368D0 (en) * | 1987-12-04 | 1988-01-13 | Agricultural & Food Res | Method & apparatus for determining body composition of animals |
| GB8808101D0 (en) * | 1988-04-07 | 1988-05-11 | Wilson J | Method & apparatus for grading of live animals & animal carcasses |
| US5079951A (en) * | 1990-08-16 | 1992-01-14 | Her Majesty The Queen In Right Of Canada, As Represented By The Minister Of Agriculture | Ultrasonic carcass inspection |
| US5353796A (en) * | 1991-06-28 | 1994-10-11 | Eli Lilly And Company | Non-invasive device and method for grading meat |
| US5140988A (en) * | 1991-08-22 | 1992-08-25 | Animal Ultrasound Services, Inc. | Detection of abnormal bone structure in animals and carcasses with ultrasound |
| WO1993012419A1 (en) * | 1991-12-19 | 1993-06-24 | Meat Research Corporation | Fat depth measuring apparatus |
-
1993
- 1993-02-10 GB GB939302601A patent/GB9302601D0/en active Pending
-
1994
- 1994-02-04 NZ NZ261143A patent/NZ261143A/en unknown
- 1994-02-04 AU AU59752/94A patent/AU683640B2/en not_active Ceased
- 1994-02-04 US US08/500,973 patent/US5625147A/en not_active Expired - Fee Related
- 1994-02-04 EP EP94905784A patent/EP0683896A1/en not_active Ceased
- 1994-02-04 WO PCT/GB1994/000203 patent/WO1994018554A1/en not_active Application Discontinuation
- 1994-02-04 CA CA002153875A patent/CA2153875A1/en not_active Abandoned
Also Published As
| Publication number | Publication date |
|---|---|
| AU683640B2 (en) | 1997-11-20 |
| GB9302601D0 (en) | 1993-03-24 |
| EP0683896A1 (en) | 1995-11-29 |
| WO1994018554A1 (en) | 1994-08-18 |
| US5625147A (en) | 1997-04-29 |
| NZ261143A (en) | 1997-06-24 |
| AU5975294A (en) | 1994-08-29 |
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