Measure of meat tenderness using front-face fluorescence spectroscopy

摘要

Although food safety becomes a major concern for consumers, the organo-leptic characteristics of meat and , particularly, meat tenderness remains a major purchasing and loyalty factors of consumers. However, meat industries do not set out rapid and reliable methods allowing the assessment of the tenderness of marketed meat. In 1999, in the scope of a project funded by INTERBEV and OFIVAL, ADIV in collaboration with ENITA Clermont-Ferrand has carried out a program aiming at the evaluation of fluorescence spectroscopy as a method for the determination of meat tenderness,