Theoretical basis and application for measuring pork loin drip loss using microwave spectroscopy

Sensors (Switzerland)

Volumn 16, Issue 2, 2016, Pages

  Mason, Alex ^a   Abdullah, Badr ^a   Muradov, Magomed ^a   Korostynska, Olga ^a   Al Shamma’a, Ahmed ^a   Bjarnadottir, Stefania Gudrun ^b   Lunde, Kathrine ^b   Alvseike, Ole ^b  

^a LIVERPOOL JOHN MOORES UNIVERSITY   (United Kingdom)

^b Animalia   (Norway)

Author keywords

Drip loss; Meat processing; Microwave; Pork loin; Sensor; Water holding capacity

Indexed keywords

CUTTING; FOOD PROCESSING; MEATS; MICROWAVE SPECTROSCOPY; MICROWAVES; SENSORS;

DESTRUCTIVE TESTS; DRIP LOSS; GOOD CORRELATIONS; MEAT PROCESSING; MEAT PROCESSING PLANTS; MICROWAVE CAVITY; PORK LOIN; WATER HOLDING CAPACITY;

MICROWAVE SENSORS;

WATER;

ANIMAL; DEVICES; FOOD ANALYSIS; FOOD QUALITY; GENETIC PROCEDURES; MEAT; PIG;

ANIMALS; BIOSENSING TECHNIQUES; FOOD ANALYSIS; FOOD QUALITY; MEAT; SWINE; WATER;

EID: 84957560043     PISSN: 14248220     EISSN: None     Source Type: Journal    
DOI: 10.3390/s16020182     Document Type: Article

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