INSTRUMENTAL TEXTURE MEASUREMENT OF MEAT IN A LABORATORY RESEARCH AND ON A PRODUCTION LINE
Components of meat texture are especially important features for consumers. The systems with guaranteed repeatable quality must be associated with online, reliable and quick measurements of chosen, critical for consumers, quality features. In case of the texture features, the most important is tende...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Lublin University of Technology
2013-09-01
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| Series: | Advances in Sciences and Technology |
| Subjects: | |
| Online Access: | http://www.journalssystem.com/astrj/Instrumental-texture-measurement-of-meat-in-a-laboratory-research-and-on-a-production-line,178,0,2.html |
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| author | Dominika Guzek Dominika Głąbska Ewelina Pogorzelska Grzegorz Pogorzelski Agnieszka Wierzbicka |
| author_facet | Dominika Guzek Dominika Głąbska Ewelina Pogorzelska Grzegorz Pogorzelski Agnieszka Wierzbicka |
| author_sort | Dominika Guzek |
| collection | DOAJ |
| description | Components of meat texture are especially important features for consumers. The systems with guaranteed repeatable quality must be associated with online, reliable and quick measurements of chosen, critical for consumers, quality features. In case of the texture features, the most important is tenderness. In laboratory conditions it is measured using shear test. However, it is a time-consuming and destructive method without possibility of measurement automation. Hence, in case of online measurements, there is a necessity to use other methods. The most promising methods are near-infrared spectroscopy and computer image analysis, enabling measurement of a lot of features, inter alia texture features. |
| first_indexed | 2024-04-13T14:56:28Z |
| format | Article |
| id | doaj.art-b900fcb63b7b4e76b23976631f378757 |
| institution | Directory Open Access Journal |
| issn | 2080-4075 2299-8624 |
| language | English |
| last_indexed | 2024-04-13T14:56:28Z |
| publishDate | 2013-09-01 |
| publisher | Lublin University of Technology |
| record_format | Article |
| series | Advances in Sciences and Technology |
| spelling | doaj.art-b900fcb63b7b4e76b23976631f3787572022-12-22T02:42:26ZengLublin University of TechnologyAdvances in Sciences and Technology2080-40752299-86242013-09-0171951110.5604/20804075.1062329178INSTRUMENTAL TEXTURE MEASUREMENT OF MEAT IN A LABORATORY RESEARCH AND ON A PRODUCTION LINEDominika Guzek0Dominika Głąbska1Ewelina Pogorzelska2Grzegorz Pogorzelski3Agnieszka Wierzbicka4Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Str., 02-776 Warsaw, PolandChair of Dietetics, Department of Dietetics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Str., 02-776 Warsaw, PolandDivision of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Str., 02-776 Warsaw, PolandDivision of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Str., 02-776 Warsaw, PolandDivision of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Str., 02-776 Warsaw, PolandComponents of meat texture are especially important features for consumers. The systems with guaranteed repeatable quality must be associated with online, reliable and quick measurements of chosen, critical for consumers, quality features. In case of the texture features, the most important is tenderness. In laboratory conditions it is measured using shear test. However, it is a time-consuming and destructive method without possibility of measurement automation. Hence, in case of online measurements, there is a necessity to use other methods. The most promising methods are near-infrared spectroscopy and computer image analysis, enabling measurement of a lot of features, inter alia texture features.http://www.journalssystem.com/astrj/Instrumental-texture-measurement-of-meat-in-a-laboratory-research-and-on-a-production-line,178,0,2.htmlmeattextureindustrial measurementsonline measurements |
| spellingShingle | Dominika Guzek Dominika Głąbska Ewelina Pogorzelska Grzegorz Pogorzelski Agnieszka Wierzbicka INSTRUMENTAL TEXTURE MEASUREMENT OF MEAT IN A LABORATORY RESEARCH AND ON A PRODUCTION LINE Advances in Sciences and Technology meat texture industrial measurements online measurements |
| title | INSTRUMENTAL TEXTURE MEASUREMENT OF MEAT IN A LABORATORY RESEARCH AND ON A PRODUCTION LINE |
| title_full | INSTRUMENTAL TEXTURE MEASUREMENT OF MEAT IN A LABORATORY RESEARCH AND ON A PRODUCTION LINE |
| title_fullStr | INSTRUMENTAL TEXTURE MEASUREMENT OF MEAT IN A LABORATORY RESEARCH AND ON A PRODUCTION LINE |
| title_full_unstemmed | INSTRUMENTAL TEXTURE MEASUREMENT OF MEAT IN A LABORATORY RESEARCH AND ON A PRODUCTION LINE |
| title_short | INSTRUMENTAL TEXTURE MEASUREMENT OF MEAT IN A LABORATORY RESEARCH AND ON A PRODUCTION LINE |
| title_sort | instrumental texture measurement of meat in a laboratory research and on a production line |
| topic | meat texture industrial measurements online measurements |
| url | http://www.journalssystem.com/astrj/Instrumental-texture-measurement-of-meat-in-a-laboratory-research-and-on-a-production-line,178,0,2.html |
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