Browsing by Subject "436/20"

Now showing items 1-1 of 1

    • Method and system for estimating the tenderness of a meat product 
      Spadaro, Maria Victoria; Moreira, Rosana G.; Keeton, Jimmy T.; Allen, David H. (United States. Patent and Trademark Office; Texas A&M University. Libraries, 1999-12-14)
      A method for estimating the tenderness of a meat product is provided. The method includes determining the stress relaxation coefficient of a meat sample. One or more physical parameters of the meat sample are then determined ...