Microwave sensing for an objective evaluation of meat ageing

Journal of Food Engineering

Volumn 94, Issue 3-4, 2009, Pages 379-389

  Clerjon, Sylvie ^a   Damez, Jean Louis ^a  

^a UR370 QuaPA   (France)

Author keywords

Ageing; Anisotropy; Meat; Microwave; Muscle; Polarimetry; Sensor; Structure

Indexed keywords

AGEING; ANISOTROPIC DIELECTRICS; BOVINE MEAT; BOVINE MUSCLE; CONSUMER QUALITY; FULL CONTROL; IN-LINE; INDUSTRIAL CHALLENGES; MEAT AGEING; MICROWAVE SENSORS; MONITORING CHANGE; MUSCLE STRUCTURES; OBJECTIVE EVALUATION; POLARIMETRY; POLARISATION; REFLECTION COEFFICIENT MEASUREMENT; STRUCTURE;

ANISOTROPY; CERAMIC CAPACITORS; COMPETITION; DIELECTRIC PROPERTIES; ELLIPSOMETRY; MEATS; MICROWAVES; POLARIMETERS; SENSORS;

MUSCLE;

BOVINAE;

EID: 67349155298     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.04.004     Document Type: Article

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