Theoretical Basis and Application for Measuring Pork Loin Drip Loss Using Microwave Spectroscopy

Theoretical Basis and Application for Measuring Pork Loin Drip Loss Using Microwave Spectroscopy

During cutting and processing of meat, the loss of water is critical in determining both product quality and value. From the point of slaughter until packaging, water is lost due to the hanging, movement, handling, and cutting of the carcass, with every 1% of lost water having the potential to cost...

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Bibliographic Details
Main Authors: Alex Mason, Badr Abdullah, Magomed Muradov, Olga Korostynska, Ahmed Al-Shamma’a, Stefania Gudrun Bjarnadottir, Kathrine Lunde, Ole Alvseike
Format: Article
Language:English
Published: MDPI AG 2016-02-01
Series:Sensors
Subjects:
drip loss
microwave
sensor
water holding capacity
pork loin
meat processing
Online Access:http://www.mdpi.com/1424-8220/16/2/182

Internet

http://www.mdpi.com/1424-8220/16/2/182

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