Mason, ASA and Abdullah, B and Muradov, M and Korostynska, O and Al-Shamma'a, A and Bjarnadottir, SG and Lunde, K and Alvseike, O (2016) Theoretical Basis and Application for Measuring Pork Loin Drip Loss Using Microwave Spectroscopy. Sensors, 16 (182). ISSN 1424-8239
WHC_MDPI_Sensors_FINAL.pdf - Published Version
Available under License Creative Commons Attribution.
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).
|Uncontrolled Keywords:||0301 Analytical Chemistry, 0906 Electrical And Electronic Engineering|
|Subjects:||T Technology > TK Electrical engineering. Electronics. Nuclear engineering|
|Date Deposited:||05 Feb 2016 14:10|
|Last Modified:||05 Feb 2016 14:10|
|DOI or Identification number:||10.3390/s16020182|
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