Monitoring ageing in beef samples using surface wave elastography: a feasibility study

Benech, Nicolás - Aguiar, Sofía - Grinspan, Gustavo

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.


Detalles Bibliográficos
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)
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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
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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
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network_acronym_str COLIBRI
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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