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Theoretical Basis and Application for Measuring Pork Loin Drip Loss Using Microwave Spectroscopy

Mason, ASA, Abdullah, B, Muradov, M, Korostynska, O, Al-Shamma'a, A, Bjarnadottir, SG, 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

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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).

Item Type: Article
Uncontrolled Keywords: 0301 Analytical Chemistry, 0906 Electrical And Electronic Engineering
Subjects: T Technology > TK Electrical engineering. Electronics. Nuclear engineering
Divisions: Civil Engineering & Built Environment
Publisher: MDPI
Related URLs:
Date Deposited: 05 Feb 2016 14:10
Last Modified: 03 Sep 2021 20:49
DOI or ID number: 10.3390/s16020182
URI: https://researchonline.ljmu.ac.uk/id/eprint/2842
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