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Meat Tenderness Tester/Meat Tenderness Tester Texture Analyzer
Meat Tenderness Tester/Meat Tenderness Tester Texture Analyzer
Product details
Tenderness of Meat: Tested by Standard Testing Method (China Agricultural Industry Standard NY/T 1180-2006)[1] Use measuring instruments to record the force exerted by the cutting tool when cutting the meat sample, and use the measured peak shear force as the tenderness value of the meat sample. The specific measuring instrument used is the meat tenderness meter.pressGB /T 19480-2004The prescribed definitions in the terminology of meat and meat products.
Meat tenderness meterIt includes several components: a shear force measuring instrument equipped with WBS (Warner Bratzler Shear) cutting tools, a circular drilling sampler, a constant temperature water bath, a thermocouple thermometer, and a vacuum packaging machine.
2. Application:
Determination of Tenderness of Livestock and Large Poultry Meat
3. Parameters[1] ：
The accuracy of measuring instruments should be tested and calibrated using standard weights recognized by national legal measurement units. The error range between the measured value of the measuring instrument and the accurate value of the testing standard weight should be within ± 0.1%, and the measuring instrument has calibration capability
Selection of force sensing element: Instrument range ≥ 49N, force sensing value ≤ 0.0098N, instrument accuracy ≤ 0.02%
Tool thickness: 3.0mm ± 0.2mm, inner angle of cutting edge is 60 °, inner triangular cut height ≥ 35mm, drilling machine mouth width 4.0mm ± 0.2mm
Shear speed: 1mm/s
The shear force experienced by the instrument during no-load operation should be ≤ 0.147N
4. Specific operation determination:
Place the hole sample (taken out of the meat product) on the cutting groove of the instrument, so that the muscle fibers are perpendicular to the cutting edge, start the instrument to cut the meat sample, and measure the shear force value (peak value) during the cutting process of the tool, which is the measured value of the hole sample cutting
5. Meat tenderness calculation[2]
Record all measurement data, take the average of the measured shear forces of each hole sample, subtract the shear force during no-load operation, and calculate the tenderness value of the meat sample
Formula for calculating meat tenderness:
X=
X1+X2+X3/N
-X0
In the formula: X-tenderness value of meat, unit: Newton (N)
X1，X2…. Xn-The shear force value of the effective repeated hole sample, in newtons (N)
X0-Shear force during no-load operation, unit: Newton (N)
Number of effective pore samples
The accuracy of measuring instruments should be tested and calibrated using standard weights recognized by national legal measurement units. The error range between the measured value of the measuring instrument and the accurate value of the testing standard weight should be within ± 0.1%, and the measuring instrument has calibration capability
Selection of force sensing element: Instrument range ≥ 49N, force sensing value ≤ 0.0098N, instrument accuracy ≤ 0.02%
Tool thickness: 3.0mm ± 0.2mm, inner angle of cutting edge is 60 °, inner triangular cut height ≥ 35mm, drilling machine mouth width 4.0mm ± 0.2mm
Shear speed: 1mm/s
The shear force experienced by the instrument during no-load operation should be ≤ 0.147N
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1 instrument
1.1 Using a Wolbacher shear force meter or equipped withWBS（Warner-Bratzler Shear）The automatic measuring instrument in the attachment.
1.2 Circular borehole sampler: diameter1.27CM.
1.3 refrigerator
1.4 constant temperature water bath
1.5 Thermoelectric thermocouple thermometer
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2 Determination
Place the drilled meat sample on the force platform of the instrument, so that the cutting edge is perpendicular to the direction of the muscle fibers. Start the instrument to cut the meat sample, and the induction force peak diagram of the cutting and cutting process of the meat sample can be measured. The peak force in the peak diagram is the tenderness of the meat sample. Complete using the same method10Measurement of duplicate samples.
- NY/T 1180-2006 Determination of Tenderness of Meat - Shear Force Determination Method China Agricultural Quality Standards Network．2006-07-10[Reference date: April 15, 2015]
- 2.Improvement of the Method for Measuring the Tenderness of Liu Xingyu Pork China National Knowledge Infrastructure (CNKI)．2006-09-06[Reference date: April 15, 2015]
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