The quality consumers notice
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A BeefSense foi desenvolvida para ser aplicada de forma simples e rápida, sem alterar a rotina operacional. Com ativação fácil via QR Code e integração direta à linha de produção, a tecnologia se adapta perfeitamente desde operações menores até frigoríficos de grande porte e alta performance — com alta eficiência e resultados consistentes na qualidade das linhas de carne.
BeefSense technology acts on the structure of muscle tissue, targeting the cleavage sites of structural meat proteins such as nebulin, troponin T, titin, and desmin.
This action accelerates the natural degradation of the structural proteins in muscle fibers, resulting in an improved sensory perception for consumers.
Without any chemical additives, BeefSense technology positively impacts important attributes such as tenderness, juiciness, texture, and flavor, while always preserving the food’s natural characteristics.
BeefSense Technology
Structural proteins
Structural proteins such as nebulin, troponin T, titin, and desmin play a fundamental role in the organization of muscle fibers and in the post-slaughter tenderization process, directly influencing the tenderness, texture, elasticity, and structural integrity of the meat.
Structural protein associated with thin filaments (actin).
It stabilizes the organization of the muscle fiber.
It contributes to the uniformity of the texture.
Helps maintain structural integrity after cooking.
Part of the troponin complex, responsible for regulating muscle contraction.
Related to the post-slaughter tenderizing process
Its degradation is associated with an increase in perceived softness.
It influences the structural response of the muscle fiber.
Giant elastic protein of the sarcomere.
It determines the elasticity and resilience of the muscle fiber.
Related to softness and the sensation of chewing.
It contributes to the internal structural organization.
Protein that connects and organizes myofibrils.
It maintains the cohesion and organization of the muscle fiber.
Its degradation contributes to the natural softening process.
Influences texture and consistency structure
Reduction in shear force (WBSF)
The graph shows the reduction in meat shear force after frequency-based application, compared to the control group. Shear force is one of the main instrumental indicators of tenderness, with lower values indicating more tender meat. A decrease in the structural resistance of the muscle fiber can be observed, reflecting an improvement in perceived tenderness.
What it measures: the force required to cut the meat (directly related to tenderness).
• Why it matters: it reduces complaints (“tough meat”) and increases repeat purchases; it is the KPI most valued by consumers.
Control: ~6.5 kg
ELF-EMF: ~5.1 kg
Scientific Evidence
