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Rapid Non-Destructive Prediction of Water Activity in Dry-Cured Meat

Mason, A, Muradov, M, Abdullah, B, Al-Shamma’a, AI and Alvseike, O (2018) Rapid Non-Destructive Prediction of Water Activity in Dry-Cured Meat. In: Proceedings of Eurosensors , 2 (13). (Eurosensors 2018 Conference, 9–12 September 2018., Graz, Austria,).

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Abstract

Water activity (aw) describes the amount of free water available in a matrix for growth of microbiological pathogens and spoilage flora. It is used to predict the safety of food products, and has particular importance for dry-cured meat manufacturers. Results from tests on dry-cured pork (n = 83) demonstrate a high degree of correlation (R2 = 0.909) with current industry standard equipment. System accuracy at the 95% confidence interval (0.0125) is comparable with existing equipment available to industry. However, the added advantage of the microwave sensor to enable rapid and non-destructive measurement means that it could be used for day-to-day monitoring and optimization of products within the dry-cured meat value chain. This would reduce per-product operating costs and waste, in addition to facilitating recipe development (e.g., reduced salt).

Item Type: Conference or Workshop Item (Paper)
Subjects: T Technology > TX Home economics > TX341 Nutrition. Foods and food supply
R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
T Technology > T Technology (General)
Divisions: Civil Engineering
Publisher: MDPI
Date Deposited: 25 Oct 2019 08:27
Last Modified: 25 Oct 2019 08:27
DOI or Identification number: 10.3390/proceedings2131003
URI: http://researchonline.ljmu.ac.uk/id/eprint/9981

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