DocumentCode :
679008
Title :
Development of a predictive water-holding capacity method in postmortem longissimus dorsi muscle
Author :
Abdullah, Badr M. ; Mason, Alex ; Cullen, Jeff D. ; Al-Shamma´a, A.I.
Author_Institution :
Sch. of Built Environ., Liverpool John Moores Univ., Liverpool, UK
fYear :
2013
fDate :
3-5 Dec. 2013
Firstpage :
953
Lastpage :
957
Abstract :
To accelerate measurement of the water-holding capacity (WHC) of meat, a predictive method based on the use of electromagnetic microwave spectroscopy is investigated. A system is developed to estimate WHC from postmortem muscle. The proposed method is compared with the widely used EZ-Driploss method. WHC is normally estimated by measuring drip loss of the early postmortem muscle over a long period of time. Unlike current methods which are time-consuming, this method estimates the drip loss within 30 minutes. Drip loss of longissumus dorsi muscle is measured using the developed method and the EZ-Driploss method. Results indicate that there is a strong correlation between reflection and transmission signatures of the meat samples and their corresponding drip loss measured using the EZ-Driploss method.
Keywords :
food products; food technology; microwave spectroscopy; quality control; EZ-Driploss method; drip loss measurement; electromagnetic microwave spectroscopy; meat predictive water-holding capacity method; postmortem longissimus dorsi muscle; Cavity resonators; Containers; Current measurement; Loss measurement; Muscles; Proteins; Spectroscopy; EZ-Driploss; Water-holding capacity (WHC); drip loss; electromagnetic spectroscopy; longissimus dorsi muscle; microwave cavity; porcine meat; postmortem muscle;
fLanguage :
English
Publisher :
ieee
Conference_Titel :
Sensing Technology (ICST), 2013 Seventh International Conference on
Conference_Location :
Wellington
ISSN :
2156-8065
Print_ISBN :
978-1-4673-5220-8
Type :
conf
DOI :
10.1109/ICSensT.2013.6727790
Filename :
6727790
Link To Document :
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