which is rapid, ease to use, versatile and inexpensive, is one of the most
powerful analytical techniques available to the animal production industries
from feed manufacture to final product evaluation.
The muscle is organized in sets of fiber bundles more or less
aligned depending on type and functionality of the muscle. Looking
to an index of anisotropy (such as impedances along/across the
fiber direction) gives a valuable state of the meat structure. Biophysical
meat properties in using an index of anisotropy could be assessed
with polarized electromagnetic waves either visible, IR, UV, optical
bands, microwave with horn antennae as well as conductivity. If a
quality factor other then structural is to be assessed, a coaxial sensor
is nevertheless required.
Among the techniques overviewed, there is always an answer for
each of the numerous quality issues in meat science. Moreover their
combined use provides synergies and offers to the meat industry
the promise of the perfect sensor for meat quality assessment!