Ultrasonic determination of the composition of a meat-based product

Journal of Food Engineering

Volumn 58, Issue 3, 2003, Pages 253-257

  Simal, S ^a   Benedito, J ^b   Clemente, G ^b   Femenia, A ^a   Rossello C ^a  

^a UNIVERSITAT DE LES ILLES BALEARS   (Spain)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Composition; Meat; Sobrassada; Ultrasound

Indexed keywords

COMPOSITION EFFECTS; MOISTURE; OILS AND FATS; PROTEINS; ULTRASONIC VELOCITY MEASUREMENT; ULTRASONICS; WATER;

LOW-INTENSITY ULTRASOUND;

MEATS;

EID: 0037411178     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(02)00375-8     Document Type: Article

References (15)

1. Abouelkaram S., Suchorski K., Buquet B., Berge P., Culioli J., Delachartre P., Basset O. Effects of muscle texture on ultrasonic measurements. Food Chemistry. 69:2000;447-455.
2. Benedito J., Carcel J., Rosselló C., Mulet A. Composition assessment of raw meat mixtures using ultrasonics. Meat Science. 57(4):2001;365-370.
3. Chanamai R., McClements D.J. Ultrasonic determination of chicken composition. Journal of Agriculture and Food Chemistry. 47:1999;4686-4692.
4. Cross H.R., Belk K.E. Objective measurements of carcass and meat quality. Meat Science. 36:1994;191-202.
5. Ghaedian R., Coupland J.N., Decker E.A., McClements D.J. Ultrasonic determination of fish composition. Journal of Food Engineering. 35:1998;323-337.
6. Ghaedian R., Decker E.A., McClements D.J. Use of ultrasound to determine cod fillet composition. Journal of Food Science. 62:1997;500-504.
7. Kinsler L.E., Frey A.R., Coppens A.B., Sanders J.V. Fundamentals of acoustics. 1982;John Wiley and Sons, New York.
8. McClements D.J. Advances in the application of ultrasound and food analysis and processing. Trend in Food Science and Technology. (9):1995;293-299.
9. McClements D.J. Ultrasonic characterization of food and drinks: principles, methods and applications. Critical Reviews in Food Science and Nutrition. 37(1):1997;1-46.
10. McClements D.J., Povey M.J.W. Ultrasonic analysis of edible fats and oils. Ultrasonics. 30:1992;383-388.
11. McClements D.J. Ultrasonic NDT of foods and drinks. McGonnagle W.J. International Advances in Nondestructive Testing. vol. 17:1994;Gordon and Breach Science, Switzerland.
12. Mulet A., Benedito J., Bon J., Rosselló C. Ultrasonic velocity in cheddar cheese as affected by temperature. Journal of Food Science. 64(6):1999;1038-1041.
13. Nielsen M., Martens H.J. Low frequency ultrasonics for texture measurements in cooked carrots. Transactions of the ASAE. 40(6):1997;1741-1748.
14. Park B., Whittaker A.D., Miller R.K., Bray D.E. Measuring intramuscular fat in beef with ultrasonic frequency analysis. Journal of Animal Science. 72:1994;117-125.
15. Simal S., Sánchez E.S., Bon J., Femenia A., Rosselló C. Water and salt diffusion during cheese ripening: effect of the external and internal resistances to mass transfer. Journal of Food Engineering. 48:2001;269-275.