Fuente: WIPO "meat" A method of obtaining information relating to the eating quality of a body comprising a hot or cold meat carcass, raw or cooked meat or live animal. The method comprises injecting an acoustic signal into the body; monitoring the effect of the meat on at least one characteristic of the acoustic signal propagated into the meat; and applying the monitored effects to a predetermined algorithm relating eating quality to monitored acoustic effects to indicate the eating quality of the meat under test.