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A Microwave Ring-Resonator Sensor for Non-Invasive Assessment of Meat Aging

The assessment of moisture loss from meat during the aging period is a critical issue for the meat industry. In this article, a non-invasive microwave ring-resonator sensor is presented to evaluate the moisture content, or more precisely water holding capacity (WHC) of broiler meat over a four-week...

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Detalles Bibliográficos
Autores principales:	Jilani, Muhammad Taha, Wen, Wong Peng, Cheong, Lee Yen, ur Rehman, Muhammad Zaka
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2016
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4732085/ https://www.ncbi.nlm.nih.gov/pubmed/26805828 http://dx.doi.org/10.3390/s16010052

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