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...

Descripción completa

Detalles Bibliográficos
Autores principales: Mason, Alex, Abdullah, Badr, Muradov, Magomed, Korostynska, Olga, Al-Shamma’a, Ahmed, Bjarnadottir, Stefania Gudrun, Lunde, Kathrine, Alvseike, Ole
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4801559/
https://www.ncbi.nlm.nih.gov/pubmed/26848661
http://dx.doi.org/10.3390/s16020182

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4801559/
https://www.ncbi.nlm.nih.gov/pubmed/26848661
http://dx.doi.org/10.3390/s16020182

Ejemplares similares