Ocena tekstury mięsa z wykorzystaniem środowiska Matlab

We wstępie artykułu przybliżono podstawowe informacje dotyczące oceny tekstury mięsa oraz jej znaczenia w przemyśle spożywczym. Następnie opisano przebieg przeprowadzonych badań. Opisano badany surowiec, sposób jego przygotowania, przedstawiono stanowisko badawcze oraz zastosowaną metodykę badań. Przedstawiono również sposób wyznaczania współczynnika ścięgnisto-kruchości z wykorzystaniem oprogramowania Matlab. Pokazano przykładowe wyniki badań oraz sposób ich implementacji i obróbki w środowisku Matlab.

A way of applying Matlab environment in the food texture instrumental research was introduced in this article. The Matlab calculating environment is a powerful tool, which can be applied in many fields of study. This program is useful for advanced calculations and also can be used into the results' visualizations. The texture of the meat, as one of quality characteristics, is being analyzed in research centers and industrial plants. To the purpose of efficient leading the evaluation and getting reliable results a lot of different methods of estimation of the texture were developed. These methods still are being elaborated. Brand new ways of the conduct of research and interpretation of taken results are being developed with using modern tools, so like e.g. bundled software Matlab. At the beginning of this paper, a basic information about meat texture sensory and instrumental analysis methods and their meanings in food industry was introduced. Next, a step of conducted analysis was described. There's described a meat material, a way of meat preparation, test stand and analysis methodology. In the next chapter, a tendinous-tenderness indicator was introduced. This indicator has been presented in [1] and may be useful in meat research to its tendinous and tenderness level expression. In the final chapter of this paper, a way of Matlab implementation to the tendinous-tenderness indicator calculations was presented.