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Sensors 2016, 16(2), 182; doi:10.3390/s16020182

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

1
Faculty of Engineering and Technology, Liverpool John Moores University, Henry Cotton Building, 15-21 Webster Street, Liverpool L3 2ET, UK
2
ANIMALIA, Norwegian Meat and Poultry Research Centre, Lørenveien 38, Postboks 396 Økern, Oslo 0513, Norway
*
Author to whom correspondence should be addressed.
Academic Editor: Arun Bhunia
Received: 16 November 2015 / Revised: 21 January 2016 / Accepted: 25 January 2016 / Published: 2 February 2016
(This article belongs to the Special Issue Sensors for Food Safety and Quality)
View Full-Text   |   Download PDF [4272 KB, uploaded 2 February 2016]   |  

Abstract

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 a large meat processing plant somewhere in the region of €50,000 per day. Currently the options for monitoring the loss of water from meat, or determining its drip loss, are limited to destructive tests which take 24–72 h to complete. This paper presents results from work which has led to the development of a novel microwave cavity sensor capable of providing an indication of drip loss within 6 min, while demonstrating good correlation with the well-known EZ-Driploss method (R2 = 0.896). View Full-Text
Keywords: drip loss; microwave; sensor; water holding capacity; pork loin; meat processing drip loss; microwave; sensor; water holding capacity; pork loin; meat processing
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Mason, A.; Abdullah, B.; Muradov, M.; Korostynska, O.; Al-Shamma’a, A.; Bjarnadottir, S.G.; Lunde, K.; Alvseike, O. Theoretical Basis and Application for Measuring Pork Loin Drip Loss Using Microwave Spectroscopy. Sensors 2016, 16, 182.

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