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,).

Preview

Text proceedings-02-01003.pdf - Published Version Available under License Creative Commons Attribution. Download (571kB) | Preview

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 (merged with Built Env 10 Aug 20)
Publisher:	MDPI
Date Deposited:	25 Oct 2019 08:27
Last Modified:	13 Apr 2022 15:16
DOI or ID number:	10.3390/proceedings2131003
URI:	https://researchonline.ljmu.ac.uk/id/eprint/9981

View Item