smartFoodTechnologyOWL - TH OWL
smartFoodTechnologyOWL - futurefoodfactory

IP4: Investigation of the applicability of vibroacoustic methods for determining meat tenderness during meat maturation (progniTENDER)

Completed project

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:

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