Theoretical Basis and Application for Measuring Pork Loin Drip Loss Using Microwave Spectroscopy
AbstractDuring 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
A printed edition of this Special Issue is available here.
Share & Cite This Article
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.
Mason A, Abdullah B, Muradov M, Korostynska O, Al-Shamma’a A, Bjarnadottir SG, Lunde K, Alvseike O. Theoretical Basis and Application for Measuring Pork Loin Drip Loss Using Microwave Spectroscopy. Sensors. 2016; 16(2):182.Chicago/Turabian Style
Mason, Alex; Abdullah, Badr; Muradov, Magomed; Korostynska, Olga; Al-Shamma’a, Ahmed; Bjarnadottir, Stefania G.; Lunde, Kathrine; Alvseike, Ole. 2016. "Theoretical Basis and Application for Measuring Pork Loin Drip Loss Using Microwave Spectroscopy." Sensors 16, no. 2: 182.
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.