A positive beef eating experience starts with a few important factors — juiciness, flavor and tenderness. The latter is difficult to measure, but Scandinavian and Norwegian researchers, along with international meat and equipment suppliers and research centers, are working on it.
The researchers are exploring new, innovative ways for grading meat quality to measure tenderness, water bonding and activity, bacterial contamination, and the detection of foreign bodies in meat products.
One of those tools is a low-energy x-ray that also measures water bonding in meat.
Researchers Marion O'Farell and Gregory Bouquet, at SINTEF, an independent Scandinavian research organization, said the x-rays are lower than normal, but also at different levels.
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