Discovery Park Undergraduate Research Internship Program

"Development of a novel image scanning method to determine meat tenderness and color of fresh meat"

About the Project

Project Time & Type:
Spring 2015 - DURI
Research area(s):
Animal/Food Science
Project Description:
- Providing consistently high quality and wholesome meat products to local consumers is crucial to the continued success of the local/rural meat enterprise. Inconsistent meat tenderness and rapid discoloration of fresh meat are still two major quality-related challenges to the meat/food industry. Developing precise and consistent methods to predict meat tenderness and color stability would greatly benefit the meat/food industry by supplying quality ensured/guaranteed meat products to consumers. A novel non-invasive optical scanning method to capture the image of the muscle tissue and determine the extent of physco-chemical changes of meat has been recently developed. Therefore, the ultimate goal of this research project is to determine the efficacy of a novel image scanning method to determine the extent of tenderization and oxidation process of fresh meat during postmortem aging. Taken together, knowledge generated will have immediate applications that could be used not only to provide applicable technologies to improve meat quality and values, but also to offer consumers more consistent premium meat products. Consequently, it will result in an increase in future profitability and sustainability of the meat sector on the local, regional, and national levels, while increasing desirable consumer benefits.
Expected Student Contributions:
Student will perform physico-chemical assays to determine meat quality measurements and image analysis of meat surface under a close guidance of graduate students, a post-doc research associate, and project faculty advisors. Student is responsible for keeping accurate data records and conducting literature review. Student is to submit a mid-term progress report and the final report upon the completion of the study by the final week of spring semester 2015.
Related Website(s):
Desired Qualifications:
Animal/Food Sci lab experinece
Estimated Weekly Hours:
Department awards independent research credits for this project?
Yes, 3 credit hours

Professor in Charge

Kim, Yuan
animal sciences

Student Supervisor

Brad Kim
Assistant Professor

Cooperating Faculty

Young L. Kim
Biomedical Engineering