The measurement of meat tenderness is currently only possible using destructive methods. In various other engineering disciplines, however, mechanical properties are analyzed non-destructively using vibroacoustic methods. The project therefore aims to investigate the applicability of vibroacoustic methods for determining meat tenderness during meat maturation. This is a prerequisite for the development of a prognosis model for predicting the degree of meat tenderness to be achieved in a subsequent project phase. After a requirements analysis for the method to be developed, various vibroacoustic methods will be tested for their applicability to beef. If signal differences between matured and non-matured meat are found, promising methods will be applied to beef in a maturing bag and to dry-matured beef. The data obtained will be analyzed using mathematical models and algorithms.

Project leaders:  Prof. Dr. Matthias Upmann, Prof. Dr. Theo Kiesel, Prof.‘in Dr. Helene Dörksen

Project partners: