In this study bovine muscle samples were analysed using an ultrasonic metho
d to investigate the influence of compositional and textural characteristic
s on ultrasonic measurements. The ultrasonic method was based on the measur
ement of acoustic parameters (velocity, attenuation and backscattering inte
nsity) which are closely related to physical properties of the propagating
medium. An examination of physical parameters was proposed by two types of
representations: a mean profile and a parametric image. Two muscle types, w
hich differ in composition and structure were studied. On the same samples
additional measurements, mechanical resistance and chemical composition, we
re performed and used to show the influence of meat composition and texture
on ultrasonic data. (C) 2000 Elsevier Science Ltd. All rights reserved.