Monitoring ageing in beef samples using surface wave elastography: a feasibility study
Resumen:
The maturation process of beef improves meat quality. Several bio-physical-chemical changes occur during ageing. Often, they emerge macroscopically as variations in the mechanical properties of the tissue. Most of the actual testing methods are destructive. Therefore, the number of tested samples is limited. Elastography was born as a medical imaging modality to estimate noninvasively the elasticity of soft tissues. Thus, its application to monitor ageing could help to overcome some drawbacks of destructive methods. However, its use is minimum in industry. In this work, we study the feasibility of using surface wave elastography (SWE) to monitor beef ageing. We tested 25 samples for 21 consecutive days. The results show a decay close to 50% in the shear elasticity of all samples. In addition, the rate of decay show that the elasticity reduction is greater in the first days for most samples. These results are consistent with previous knowledge in this area, which encourages further research to improve the method and increase its performance and reliability.
2021 | |
ANII: FMV_1_2019_1_155527 | |
Ageing Elastography Surface waves Mechanical properties |
|
Inglés | |
Universidad de la República | |
COLIBRI | |
https://hdl.handle.net/20.500.12008/41531 | |
Acceso abierto | |
Licencia Creative Commons Atribución - No Comercial - Sin Derivadas (CC - By-NC-ND 4.0) |
_version_ | 1807522804907638784 |
---|---|
author | Benech, Nicolás |
author2 | Aguiar, Sofía Grinspan, Gustavo |
author2_role | author author |
author_facet | Benech, Nicolás Aguiar, Sofía Grinspan, Gustavo |
author_role | author |
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collection | COLIBRI |
dc.contributor.filiacion.none.fl_str_mv | Benech Nicolás, Universidad de la República (Uruguay). Facultad de Ciencias. Instituto de Física. Aguiar Sofía, Universidad de la República (Uruguay). Facultad de Ingeniería. Grinspan Gustavo, Universidad de la República (Uruguay). Facultad de Ciencias. Instituto de Biología. |
dc.creator.none.fl_str_mv | Benech, Nicolás Aguiar, Sofía Grinspan, Gustavo |
dc.date.accessioned.none.fl_str_mv | 2023-11-28T12:33:13Z |
dc.date.available.none.fl_str_mv | 2023-11-28T12:33:13Z |
dc.date.issued.none.fl_str_mv | 2021 |
dc.description.abstract.none.fl_txt_mv | The maturation process of beef improves meat quality. Several bio-physical-chemical changes occur during ageing. Often, they emerge macroscopically as variations in the mechanical properties of the tissue. Most of the actual testing methods are destructive. Therefore, the number of tested samples is limited. Elastography was born as a medical imaging modality to estimate noninvasively the elasticity of soft tissues. Thus, its application to monitor ageing could help to overcome some drawbacks of destructive methods. However, its use is minimum in industry. In this work, we study the feasibility of using surface wave elastography (SWE) to monitor beef ageing. We tested 25 samples for 21 consecutive days. The results show a decay close to 50% in the shear elasticity of all samples. In addition, the rate of decay show that the elasticity reduction is greater in the first days for most samples. These results are consistent with previous knowledge in this area, which encourages further research to improve the method and increase its performance and reliability. |
dc.description.es.fl_txt_mv | Versión permitida: preprint. Elsevier |
dc.description.sponsorship.none.fl_txt_mv | ANII: FMV_1_2019_1_155527 |
dc.format.extent.es.fl_str_mv | 19 h |
dc.format.mimetype.es.fl_str_mv | application/pdf |
dc.identifier.citation.es.fl_str_mv | Benech, N, Aguiar, S y Grinspan, G. "Monitoring ageing in beef samples using surface wave elastography: a feasibility study" [Preprint]. Publicado en: Journal of Food Engineering, 2021, 307: 110647. DOI: j.jfoodeng.2021.110647 |
dc.identifier.uri.none.fl_str_mv | https://hdl.handle.net/20.500.12008/41531 |
dc.language.iso.none.fl_str_mv | en eng |
dc.rights.license.none.fl_str_mv | Licencia Creative Commons Atribución - No Comercial - Sin Derivadas (CC - By-NC-ND 4.0) |
dc.rights.none.fl_str_mv | info:eu-repo/semantics/openAccess |
dc.source.none.fl_str_mv | reponame:COLIBRI instname:Universidad de la República instacron:Universidad de la República |
dc.subject.es.fl_str_mv | Ageing Elastography Surface waves Mechanical properties |
dc.title.none.fl_str_mv | Monitoring ageing in beef samples using surface wave elastography: a feasibility study |
dc.type.es.fl_str_mv | Preprint |
dc.type.none.fl_str_mv | info:eu-repo/semantics/preprint |
dc.type.version.none.fl_str_mv | info:eu-repo/semantics/submittedVersion |
description | Versión permitida: preprint. Elsevier |
eu_rights_str_mv | openAccess |
format | preprint |
id | COLIBRI_7da257968faaca868ac257f9b83a4426 |
identifier_str_mv | Benech, N, Aguiar, S y Grinspan, G. "Monitoring ageing in beef samples using surface wave elastography: a feasibility study" [Preprint]. Publicado en: Journal of Food Engineering, 2021, 307: 110647. DOI: j.jfoodeng.2021.110647 |
instacron_str | Universidad de la República |
institution | Universidad de la República |
instname_str | Universidad de la República |
language | eng |
language_invalid_str_mv | en |
network_acronym_str | COLIBRI |
network_name_str | COLIBRI |
oai_identifier_str | oai:colibri.udelar.edu.uy:20.500.12008/41531 |
publishDate | 2021 |
reponame_str | COLIBRI |
repository.mail.fl_str_mv | mabel.seroubian@seciu.edu.uy |
repository.name.fl_str_mv | COLIBRI - Universidad de la República |
repository_id_str | 4771 |
rights_invalid_str_mv | Licencia Creative Commons Atribución - No Comercial - Sin Derivadas (CC - By-NC-ND 4.0) |
spelling | Benech Nicolás, Universidad de la República (Uruguay). Facultad de Ciencias. Instituto de Física.Aguiar Sofía, Universidad de la República (Uruguay). Facultad de Ingeniería.Grinspan Gustavo, Universidad de la República (Uruguay). Facultad de Ciencias. Instituto de Biología.2023-11-28T12:33:13Z2023-11-28T12:33:13Z2021Benech, N, Aguiar, S y Grinspan, G. "Monitoring ageing in beef samples using surface wave elastography: a feasibility study" [Preprint]. Publicado en: Journal of Food Engineering, 2021, 307: 110647. DOI: j.jfoodeng.2021.110647https://hdl.handle.net/20.500.12008/41531Versión permitida: preprint. ElsevierThe maturation process of beef improves meat quality. Several bio-physical-chemical changes occur during ageing. Often, they emerge macroscopically as variations in the mechanical properties of the tissue. Most of the actual testing methods are destructive. Therefore, the number of tested samples is limited. Elastography was born as a medical imaging modality to estimate noninvasively the elasticity of soft tissues. Thus, its application to monitor ageing could help to overcome some drawbacks of destructive methods. However, its use is minimum in industry. In this work, we study the feasibility of using surface wave elastography (SWE) to monitor beef ageing. We tested 25 samples for 21 consecutive days. The results show a decay close to 50% in the shear elasticity of all samples. In addition, the rate of decay show that the elasticity reduction is greater in the first days for most samples. These results are consistent with previous knowledge in this area, which encourages further research to improve the method and increase its performance and reliability.Submitted by Faget Cecilia (lfaget@fcien.edu.uy) on 2023-11-28T11:50:20Z No. of bitstreams: 2 license_rdf: 25790 bytes, checksum: 489f03e71d39068f329bdec8798bce58 (MD5) Benech_Aguiar_Grinspan.pdf: 1166889 bytes, checksum: 2aaec7c41f5ec47a2938e2d2685e16a1 (MD5)Approved for entry into archive by Faget Cecilia (lfaget@fcien.edu.uy) on 2023-11-28T11:50:34Z (GMT) No. of bitstreams: 2 license_rdf: 25790 bytes, checksum: 489f03e71d39068f329bdec8798bce58 (MD5) Benech_Aguiar_Grinspan.pdf: 1166889 bytes, checksum: 2aaec7c41f5ec47a2938e2d2685e16a1 (MD5)Made available in DSpace by Luna Fabiana (fabiana.luna@seciu.edu.uy) on 2023-11-28T12:33:13Z (GMT). No. of bitstreams: 2 license_rdf: 25790 bytes, checksum: 489f03e71d39068f329bdec8798bce58 (MD5) Benech_Aguiar_Grinspan.pdf: 1166889 bytes, checksum: 2aaec7c41f5ec47a2938e2d2685e16a1 (MD5) Previous issue date: 2021ANII: FMV_1_2019_1_15552719 happlication/pdfenengLas obras depositadas en el Repositorio se rigen por la Ordenanza de los Derechos de la Propiedad Intelectual de la Universidad de la República.(Res. Nº 91 de C.D.C. de 8/III/1994 – D.O. 7/IV/1994) y por la Ordenanza del Repositorio Abierto de la Universidad de la República (Res. Nº 16 de C.D.C. de 07/10/2014)info:eu-repo/semantics/openAccessLicencia Creative Commons Atribución - No Comercial - Sin Derivadas (CC - By-NC-ND 4.0)AgeingElastographySurface wavesMechanical propertiesMonitoring ageing in beef samples using surface wave elastography: a feasibility studyPreprintinfo:eu-repo/semantics/preprintinfo:eu-repo/semantics/submittedVersionreponame:COLIBRIinstname:Universidad de la Repúblicainstacron:Universidad de la RepúblicaBenech, NicolásAguiar, SofíaGrinspan, GustavoLICENSElicense.txtlicense.txttext/plain; charset=utf-84267http://localhost:8080/xmlui/bitstream/20.500.12008/41531/5/license.txt6429389a7df7277b72b7924fdc7d47a9MD55CC-LICENSElicense_urllicense_urltext/plain; charset=utf-850http://localhost:8080/xmlui/bitstream/20.500.12008/41531/2/license_urla006180e3f5b2ad0b88185d14284c0e0MD52license_textlicense_texttext/html; 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- Universidad de la Repúblicafalse |
spellingShingle | Monitoring ageing in beef samples using surface wave elastography: a feasibility study Benech, Nicolás Ageing Elastography Surface waves Mechanical properties |
status_str | submittedVersion |
title | Monitoring ageing in beef samples using surface wave elastography: a feasibility study |
title_full | Monitoring ageing in beef samples using surface wave elastography: a feasibility study |
title_fullStr | Monitoring ageing in beef samples using surface wave elastography: a feasibility study |
title_full_unstemmed | Monitoring ageing in beef samples using surface wave elastography: a feasibility study |
title_short | Monitoring ageing in beef samples using surface wave elastography: a feasibility study |
title_sort | Monitoring ageing in beef samples using surface wave elastography: a feasibility study |
topic | Ageing Elastography Surface waves Mechanical properties |
url | https://hdl.handle.net/20.500.12008/41531 |