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Research on beef tenderness detection method using bionic mastication system based on pressure sensor


Beef tenderness is a significant factor which influences consumer purchase opinion. Conventional assessment of tenderness requires lengthy procedures with tedious sample preparations. An objective and rapid bionic mastication system combined with pressure sensor and strain gauge for assessing beef tenderness was developed in this study. Samples of mid-region of each longissimus dorsi (LD) were placed in mastication system, and the reaction force was transferred to voltage by a pressure sensor in tandem with a strain gauge and used to predict beef tenderness. Sensory evaluation and Warner-Bratzler Shear Force (WBSF) evaluation of samples from the same LD muscle were used for comparison and this system’s accurate rate was validated to be 92.86% and 97.14%, respectively. In addition, pork longissimus muscles and chicken breast were detected by this system. Results were compared with sensory evaluation and WBSF evaluation as well, of which the accuracy reached 90.00% or even higher. The novel bionic mastication system in tandem with pressure sensor for beef tenderness detection has a high accuracy. What’s more, testing time of each sample is less than 2 minutes. As a result, this system is capable of beef tenderness detection with inexpensive price, operational convenience, stability, celerity and high accuracy. Besides, this system can detect tenderness of pork, chicken as well, which means the system has universality.

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Publication details

The article was received on 26 Mar 2017, accepted on 04 Jul 2017 and first published on 14 Jul 2017

Article type: Paper
DOI: 10.1039/C7AY00802C
Citation: Anal. Methods, 2017, Accepted Manuscript
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    Research on beef tenderness detection method using bionic mastication system based on pressure sensor

    X. Wang, H. Wang, Y. Cai, J. Jin, L. Zhu and L. Xu, Anal. Methods, 2017, Accepted Manuscript , DOI: 10.1039/C7AY00802C

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