Penetration Force Measurement
Aged meat penetration force measurement
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The aging process will make the meat texture taste softer and tender because of the disintegration of the connective tissue. It is tender and pliable to eat, and the gluten of meat also becomes better to chew.
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How scientific methods quantify the so-called meat texture tenderness and good chewing
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Using Digital Force Gauge - measure meat penetration force to quantify the so-called texture tenderness and good chewing
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The photo shows Digital Force Gauge that used by King Son in the dry aged beef experiment for meat texture penetration force test. a 42-day dry aged beef penetration force measurement curve
