Theoretical Basis and Application for Measuring Pork Loin Drip Loss Using Microwave Spectroscopy
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چکیده
منابع مشابه
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 a large meat processing plant somewhere in the region of €50,000 per day. Currently the options f...
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1 Ivona Đurkin, BScAgr, Assistant; Goran Kušec, DSc, Associate Professor; Gordana Kralik, DSc, Full Professor; Antun Petričević, DSc, Prof. Emeritus; V. Margeta, MSc, Junior Assistant; Danica Hanžek, BSc Agr, Expert Consultant; Zlata Maltar, MSc, Expert Consultant. Faculty of Agriculture, University J. J. Strossmayer in Osijek, Department of Special Zootechnics, Trg Sv. Trojstva 3, 31 000 Osije...
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The susceptibility of meats from different animal species (chicken breast [CB] and thigh [CT], pork [PL and beef [BL]) to lipid oxidation was studied. The amounts of TBARS in raw PL, CB, and CT did not change during a 7-d storage period. TBARS values of raw BL, however, significantly increased during 7-d storage because of high heme iron content, high lipoxygenase-like activities, and low 1,1-d...
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Most of the NIR spectrometers available are not suited for on line measurements in slaughterhouses. The aim of the study was to test the ability of a device dedicated to industrial measurement (NitFom, Frontmatec) for prediction of drip loss and ultimate pH. A calibration model fitting was satisfactory (drip loss, R2=0.59 and pHu, R2=0.70) and the prediction accuracy levels for drip loss were s...
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ژورنال
عنوان ژورنال: Sensors
سال: 2016
ISSN: 1424-8220
DOI: 10.3390/s16020182