FEM

DANIEL FELIPE ARANGO NINO

EDWIN RODRIGO RICO TORRES

THREE-DIMENSIONAL ANALYSIS PIECE OF MEAT

FACULTAD DE INGENIERÍA Y CIENCIAS BÁSICAS

FUNDACIÓN UNIVERSITARIA LOS LIBERTADORES
BOGOTÁ D.C.
2023
INTRODUCTION

Three-dimensional analysis of a piece of meat involves a detailed examination

and evaluation of its physical characteristics, structure, and composition in three
dimensions. This type of analysis allows for a comprehensive understanding of
the meat's properties and can provide insights into its quality, tenderness, and
overall suitability for various culinary applications. The analysis begins by
observing the meat's external appearance, considering factors such as color,
marbling, fat distribution, and texture. These visual cues can provide initial
indications of the meat's freshness, maturity, and potential tenderness. Next, a
three-dimensional assessment involves physically inspecting the meat, which may
include tactile examination and measurements. By palpating the meat, one can
assess its firmness, elasticity, and juiciness. Additionally, measuring the thickness
and dimensions of the meat can provide valuable data for further analysis.
MESHED
Meshing is a crucial step in design analysis. The CFD automatically creates a
combined mesh of solid, shell, and beam elements. The accuracy of the solution
depends on the quality of the mesh. In general, the finer the mesh, the higher the
precision. The generated mesh depends on the following factors:
• Geometry created
• Active mesh options.
• Mesh control.
• Contact Conditions.
To delve deeper into the composition of the meat, techniques such as X-ray
imaging or CT scanning can be employed. These imaging methods allow for non-
destructive visualization of the internal structure, revealing the distribution of fat,
muscle fibers, connective tissues, and bones. By examining the density and
arrangement of these components, one can gain insights into the meat's
tenderness, flavor potential, and overall quality. Furthermore, chemical analysis
techniques like spectroscopy can be used to assess the meat's nutritional
composition, including protein, fat, moisture, and mineral content. These analyses
provide valuable information regarding the meat's nutritional value and can aid in
understanding its suitability for specific dietary requirements or preferences.
Overall, a three-dimensional analysis of a piece of meat combines visual
observation, tactile examination, and advanced imaging and analytical techniques
to comprehensively evaluate its physical properties, structure, and composition.
This approach assists in understanding the meat's quality, tenderness, and
potential culinary applications, enabling informed decision-making in the fields of
food production, gastronomy, and meat processing.
Conclusions

When conducting a three-dimensional meshed analysis of a piece of meat, several

conclusions can be drawn based on the observations and data obtained. Here are
three possible conclusions that can be derived from such an analysis:
• Structural Composition: The three-dimensional meshed analysis allows for
a detailed examination of the meat's internal structure, including the
distribution of muscle fibers, connective tissues, fat, and bones. This
analysis can reveal the overall composition and organization of these
components within the meat. Conclusions regarding the meat's tenderness,
texture, and potential cooking characteristics can be drawn based on the
arrangement and density of these structural elements.
• It's important to note that the specific conclusions derived from a three-
dimensional meshed analysis of meat can vary depending on the techniques
and parameters used, as well as the expertise of the analysts. These
conclusions are based on general trends and observations and may require
additional sensory evaluations or laboratory tests to confirm and fully
understand the meat's characteristics and suitability for various culinary
applications.