Classification of unaltered and altered dry-cured ham by impedance spectroscopy: A preliminary study

Meat Science

Volumn 98, Issue 4, 2014, Pages 695-700

  De Jesús, Carlos ^a   Hernández Coronado, Guadalupe ^a   Girón, Joel ^a   Barat, José M ^a   Pagan, M Jesús ^a   Alcañiz, Miguel ^a   Masot, Rafael ^a   Grau, Raúl ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Coaxial needle electrode; Double electrode; Dry cured ham; Impedance spectroscopy; Microbiology; Salt content

Indexed keywords

CLUSTERING ALGORITHMS; CURING; ELECTRODES; MEATS; MICROBIOLOGY; NEEDLES;

DOUBLE ELECTRODES; DRY-CURED HAM; IMPEDANCE SPECTROSCOPY; NEEDLE ELECTRODES; SALT CONTENT;

DRYING; MICROBIOLOGY;

ANALYSIS; ANIMAL; DESICCATION; ELECTROCHEMICAL IMPEDANCE SPECTROSCOPY; FOOD PRESERVATION; MEAT; PIG; PROCEDURES; SKELETAL MUSCLE;

ANIMALS; DESICCATION; DIELECTRIC SPECTROSCOPY; FOOD PRESERVATION; MEAT; MUSCLE, SKELETAL; SWINE;

EID: 84905219336     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.05.014     Document Type: Article

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