A computational multiscale modeling framework for investigating the mechanical properties of meat. (October 2020)

• Record Type: Journal Article
• Authors: Spyrou, L.A.
• Is Part Of: Food structure. Volume 26(2020)
• Publication Date: 2020-10
• Subjects: Mechanical properties of meat -- Numerical modeling -- Homogenization -- Microstructure -- RVE -- Finite element analysis; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Food -- analysis -- Periodicals; Food -- Analysis; Periodicals; 664.07
• DOI: 10.1016/j.foostr.2020.100161
• Languages: English
• ISSNs: 2213-3291

Abstract

Abstract: The present work presents a novel computational multiscale modeling framework for estimating the mechanical properties of meat, based entirely on the microstructural properties of its constituents. In order to achieve this, a numerical homogenization approach is used to bridge the micro-scale to the macro-scale of a meat structure and obtain its effective mechanical response under three-dimensional loading conditions. The effective properties of meat are obtained by solving numerically, in the context of the finite element method, a boundary value problem of a representative volume element of meat's microstructure under periodic boundary conditions. A real meat microstructure is virtually represented by eroded Voronoi unit cells, which provide the appropriate flexibility to capture the effects of microstructural variability on the macroscopic mechanical properties of meat. The model analysis suggests that the intramuscular connective tissue plays the most critical role in the overall mechanical response of meat, even if it accounts for only a small fraction of the whole material's volume. The present microstructurally-based modeling framework can be used to tailor meat microstructures in order to manage material properties related to specific food quality characteristics. Graphical abstract: Highlights: Multiscale modeling is used to estimate the mechanical properties of meat. A computational homogenization method is used to bridge the length scales. Meat properties depend on mechanical aspects of its microstructural constituents. Intramuscular connective tissue plays a critical role on meat's properties. Modeling tool to tailor meat microstructures and manage material properties.