Rapid slice shear force test for testing quality of meat

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Under major government-grant research program, the Scottish Agricultural College (SAC) develops a rapid slice shear force test method to objectively determine the quality of red meat using textural analyser from AMETEK with various jigs and fixtures. Preliminary tests showed marginally better results in comparison to the traditional Warner-Bratzler (WB) method in correlation with taste panels for representation of meat tenderness.