Assessing quality parameters in dry-cured ham using microwave spectroscopy

Meat Science

Volumn 108, Issue , 2015, Pages 109-114

  Bjarnadottir, S G ^a   Lunde, K ^a   Alvseike, O ^a   Mason, A ^b   Al Shamma'a, A I ^b  

^a Animalia   (Norway)

^b LIVERPOOL JOHN MOORES UNIVERSITY   (United Kingdom)

Author keywords

Dry cured ham; Microwave; Salt content; Water activity; Water content

Indexed keywords

CHEMICAL ANALYSIS; CURING; DRYING; MEATS; MICROWAVE SPECTROSCOPY; MICROWAVES; WATER CONTENT;

CHEMICAL PARAMETERS; DRY-CURED HAM; MICROWAVE CAVITY RESONATORS; NON-DESTRUCTIVE MEASUREMENT; QUALITY PARAMETERS; SALT CONTENT; TRANSMITTED SIGNAL; WATER ACTIVITY;

MICROWAVE RESONATORS;

INORGANIC SALT; WATER;

ANALYSIS; ANIMAL; CHEMISTRY; DESICCATION; FOOD ANALYSIS; FOOD QUALITY; MEAT; MICROWAVE RADIATION; PIG; PROCEDURES; SKELETAL MUSCLE; SPECTROSCOPY;

ANIMALS; DESICCATION; FOOD ANALYSIS; FOOD QUALITY; MEAT; MEAT PRODUCTS; MICROWAVES; MUSCLE, SKELETAL; SALTS; SPECTRUM ANALYSIS; SWINE; WATER;

EID: 84931267157     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2015.06.004     Document Type: Article

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