Effects of muscle texture on ultrasonic measurements

In this study bovine muscle samples were analysed using an ultrasonic method to investigate the influence of compositional and textural characteristics on ultrasonic measurements. The ultrasonic method was based on the measurement of acoustic parameters (velocity, attenuation and backscattering intensity) which are closely related to physical properties of the propagating medium. An examination of physical parameters was proposed by two types of representations: a mean profile and a parametric image. Two muscle types, which differ in composition and structure were studied. On the same samples additional measurements, mechanical resistance and chemical composition, were performed and used to show the influence of meat composition and texture on ultrasonic data.