Theoretical Basis and Application for Measuring Pork Loin Drip Loss Using Microwave Spectroscopy
| Autor: | Olga Korostynska, Stefania Gudrun Bjarnadottir, Badr Abdullah, Ahmed Al-Shamma'a, Magomed Muradov, Alex Mason, Ole Alvseike, Kathrine Lunde |
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| Jazyk: | angličtina |
| Předmět: |
Meat
Meat packing industry microwave Swine TK drip loss sensor water holding capacity pork loin meat processing Biosensing Techniques Loin lcsh:Chemical technology 01 natural sciences Biochemistry Article Analytical Chemistry Food Quality Animals Water holding capacity lcsh:TP1-1185 Electrical and Electronic Engineering Instrumentation Microwave cavity Waste management business.industry 010401 analytical chemistry 0402 animal and dairy science Water 04 agricultural and veterinary sciences Pulp and paper industry 040201 dairy & animal science Atomic and Molecular Physics and Optics 0104 chemical sciences Environmental science Food quality business Food Analysis |
| Zdroj: | Sensors; Volume 16; Issue 2; Pages: 182 Sensors, Vol 16, Iss 2, p 182 (2016) Sensors (Basel, Switzerland) |
| ISSN: | 1424-8239 |
| Popis: | During cutting and processing of meat, the loss of water is critical in determining both product quality and value. From the point of slaughter until packaging, water is lost due to the hanging, movement, handling, and cutting of the carcass, with every 1% of lost water having the potential to cost a large meat processing plant somewhere in the region of €50,000 per day. Currently the options for monitoring the loss of water from meat, or determining its drip loss, are limited to destructive tests which take 24-72 h to complete. This paper presents results from work which has led to the development of a novel microwave cavity sensor capable of providing an indication of drip loss within 6 min, while demonstrating good correlation with the well-known EZ-Driploss method (R² = 0.896). |
| Databáze: | OpenAIRE |
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