Biological soft tissues exert mechanical resistance when subjected to a physical deformation. The degree of deformation is proportional to the elasticity of the tissue; i.e., softer tissue deforms more and harder tissue stays rigid. The elastic properties of the tissue are mainly determined by the structural components of the tissue, such as fat, collagen, myofibrils, and protein contents. The percentages of these components in the meat are related to juiciness, tenderness, and palatability of the beef. However, these constituents are difficult to measure non-destructively for the purpose of evaluating the quality and value of beef.
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