PhD proposal on meat tenderness IMT Mines -> 19/05/2024

The aim of this thesis is to develop a tool for non-destructive, reproducible measurement of beef tenderness, ideally for use on the carcass and/or in-line, as an alternative to the invasive tests traditionally used. To achieve the planned objective, the study will be divided into three distinct phases. The first phase will involve characterization and understanding of the biomechanical parameters involved in the mechanical and sensory behavior of specifically packaged bovine muscle tissue used for human consumption. Based on these results, mechanical and sensory (perception) modeling will be proposed, and parameters describing muscle behavior will be identified and related to tenderness. The final stage of the study will involve proposing an indentation-type tool to qualify tenderness and implementing a validation protocol.

Are involved in this PhD thesis: IMT Mines Alès, LMGC Montpellier, CEMEF, TIMC and the ADIV