Development of a dielectric spectroscopy technique for the determination of key biochemical markers of meat quality

Food Chemistry

Volumn 127, Issue 1, 2011, Pages 228-233

  Castro Giráldez, Marta ^a   Dols, Laura ^a   Toldrá, Fidel ^b   Fito, Pedro ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Biological meat markers; Dielectric properties; Dielectric spectra; Dielectric spectroscopy; Lactic acid; Nucleotides; Sensor

Indexed keywords

ACID CONTENT; BIOCHEMICAL MARKERS; BIOLOGICAL MEAT MARKERS; DIELECTRIC MEASUREMENTS; DIELECTRIC SPECTRA; ELECTROMAGNETIC SPECTRA; GOOD CORRELATIONS; INOSINE; LOSS FACTOR; MEAT QUALITY; MONOPHOSPHATES; NON-DESTRUCTIVE CONTROL; PORK MEAT; POTENTIAL APPLICATIONS; STANDARD SOLUTIONS;

ADENOSINETRIPHOSPHATE; BIOCHEMISTRY; BODY FLUIDS; DIELECTRIC DEVICES; DIELECTRIC PROPERTIES; DIELECTRIC SPECTROSCOPY; LACTIC ACID; NUCLEOTIDES; QUALITY CONTROL; SENSORS;

MEATS;

ADENOSINE TRIPHOSPHATE; INOSINE PHOSPHATE; LACTIC ACID; MYOGLOBIN; NUCLEOSIDE; NUCLEOTIDE;

ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; ELECTRICITY; ELECTROCHEMICAL IMPEDANCE SPECTROSCOPY; ELECTROMAGNETIC FIELD; FOOD ANALYSIS; FOOD QUALITY; MEAT; NONHUMAN; PORK; PREDICTION; PROSPECTIVE STUDY; QUALITY CONTROL; SPECTROSCOPY;

EID: 79951514080     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.12.089     Document Type: Article

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