Non-invasive prediction of flavour, tenderness and juiciness for individual animals – Stages 1 & 2

The purpose of this project was to develop a mathematical model based on the known biochemical and biophysical changes which occur as muscle is converted to meat. 

The model was qualitatively assessed against measurements of key factors in a single muscle from harvest and throughout ageing to provide a proof of concept to use to predict post-mortem biochemical changes in meat.