---
_id: '11982'
abstract:
- lang: eng
  text: 'The aim of this study was to investigate if vibroacoustic methods may be
    used for the non-destructive determination of beef during its aging process. The
    vibroacoustic method was based on the observation of mechanical changes in the
    meat during the aging process and was compared with reference data obtained by
    Warner-Bratzler shear force measurement as well as sensory testing of the tenderness
    using a ten-part scale. To evaluate the mechanical properties, transfer functions
    were used representing the time dependency of the signal and thus the viscoelastic
    behaviour. In this study, a total of 31 roastbeef samples from 16 different young
    bulls and two older cows were examined from day of slaughter to day 21 of cold
    storage with regard to their tenderness. For this purpose, vibroacoustic measurements
    were carried out on the unprocessed/raw meat at intervals of 1–3 days. The reference
    measurements using sensor technology and Warner-Bratzler shear force measurement
    were carried out on the first (day of slaughter) and last (21st day) day on slices
    of roast beef cooked with saturated steam. In the results of all three methods,
    the shear force measurement, the sensory test and the vibroacoustic method, showed
    that roastbeef from the same animal but different halves produced different results.
    Basically, it is possible to predict the tenderness of roastbeef by taking measurements
    at the beginning of the maturing process for the end of the maturing period using
    vibroacoustic methods: Data analysis led to a trend function that roughly reflects
    the actual tenderness, which is generally higher than the real tenderness represented
    by the shear-force measurement. In order to obtain a better resolution for recording
    the mechanical changes during the aging process, the measurements should be carried
    out at shorter intervals.'
article_number: '100017'
article_type: original
author:
- first_name: Janna
  full_name: Tholen, Janna
  id: '68430'
  last_name: Tholen
- first_name: Jan
  full_name: Gohe, Jan
  id: '81432'
  last_name: Gohe
- first_name: Helene
  full_name: Dörksen, Helene
  id: '46416'
  last_name: Dörksen
- first_name: Theo
  full_name: Kiesel, Theo
  id: '71758'
  last_name: Kiesel
- first_name: Matthias
  full_name: Upmann, Matthias
  id: '12666'
  last_name: Upmann
citation:
  ama: Tholen J, Gohe J, Dörksen H, Kiesel T, Upmann M. Tenderness prediction for
    beef using novel datea analysis methods based on system dynamic and acoustic signals.
    <i>Food Physics</i>. 2024;(1). doi:<a href="https://doi.org/10.1016/j.foodp.2024.100017">10.1016/j.foodp.2024.100017</a>
  apa: Tholen, J., Gohe, J., Dörksen, H., Kiesel, T., &#38; Upmann, M. (2024). Tenderness
    prediction for beef using novel datea analysis methods based on system dynamic
    and acoustic signals. <i>Food Physics</i>, <i>1</i>, Article 100017. <a href="https://doi.org/10.1016/j.foodp.2024.100017">https://doi.org/10.1016/j.foodp.2024.100017</a>
  bjps: <b>Tholen J <i>et al.</i></b> (2024) Tenderness Prediction for Beef Using
    Novel Datea Analysis Methods Based on System Dynamic and Acoustic Signals. <i>Food
    Physics</i>.
  chicago: Tholen, Janna, Jan Gohe, Helene Dörksen, Theo Kiesel, and Matthias Upmann.
    “Tenderness Prediction for Beef Using Novel Datea Analysis Methods Based on System
    Dynamic and Acoustic Signals.” <i>Food Physics</i>, no. 1 (2024). <a href="https://doi.org/10.1016/j.foodp.2024.100017">https://doi.org/10.1016/j.foodp.2024.100017</a>.
  chicago-de: Tholen, Janna, Jan Gohe, Helene Dörksen, Theo Kiesel und Matthias Upmann.
    2024. Tenderness prediction for beef using novel datea analysis methods based
    on system dynamic and acoustic signals. <i>Food Physics</i>, Nr. 1. doi:<a href="https://doi.org/10.1016/j.foodp.2024.100017">10.1016/j.foodp.2024.100017</a>,
    .
  din1505-2-1: '<span style="font-variant:small-caps;">Tholen, Janna</span> ; <span
    style="font-variant:small-caps;">Gohe, Jan</span> ; <span style="font-variant:small-caps;">Dörksen,
    Helene</span> ; <span style="font-variant:small-caps;">Kiesel, Theo</span> ; <span
    style="font-variant:small-caps;">Upmann, Matthias</span>: Tenderness prediction
    for beef using novel datea analysis methods based on system dynamic and acoustic
    signals. In: <i>Food Physics</i>, Elsevier (2024), Nr. 1'
  havard: J. Tholen, J. Gohe, H. Dörksen, T. Kiesel, M. Upmann, Tenderness prediction
    for beef using novel datea analysis methods based on system dynamic and acoustic
    signals, Food Physics. (2024).
  ieee: 'J. Tholen, J. Gohe, H. Dörksen, T. Kiesel, and M. Upmann, “Tenderness prediction
    for beef using novel datea analysis methods based on system dynamic and acoustic
    signals,” <i>Food Physics</i>, no. 1, Art. no. 100017, 2024, doi: <a href="https://doi.org/10.1016/j.foodp.2024.100017">10.1016/j.foodp.2024.100017</a>.'
  mla: Tholen, Janna, et al. “Tenderness Prediction for Beef Using Novel Datea Analysis
    Methods Based on System Dynamic and Acoustic Signals.” <i>Food Physics</i>, no.
    1, 100017, 2024, <a href="https://doi.org/10.1016/j.foodp.2024.100017">https://doi.org/10.1016/j.foodp.2024.100017</a>.
  short: J. Tholen, J. Gohe, H. Dörksen, T. Kiesel, M. Upmann, Food Physics (2024).
  ufg: '<b>Tholen, Janna u. a.</b>: Tenderness prediction for beef using novel datea
    analysis methods based on system dynamic and acoustic signals, in: <i>Food Physics</i>
    (2024), H. 1.'
  van: Tholen J, Gohe J, Dörksen H, Kiesel T, Upmann M. Tenderness prediction for
    beef using novel datea analysis methods based on system dynamic and acoustic signals.
    Food Physics. 2024;(1).
date_created: 2024-10-09T14:38:17Z
date_updated: 2024-10-10T06:17:22Z
department:
- _id: DEP4028
- _id: DEP4019
doi: 10.1016/j.foodp.2024.100017
issue: '1'
keyword:
- Warner-Bratzler shear force
- Vibroacoustic methods
- Non-destructively measurement
- Viscoelastic meat
language:
- iso: eng
publication: Food Physics
publication_identifier:
  eissn:
  - 2950-0699
publication_status: published
publisher: Elsevier
status: public
title: Tenderness prediction for beef using novel datea analysis methods based on
  system dynamic and acoustic signals
type: industry_journal_article
user_id: '83781'
year: '2024'
...