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...
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MDPI AG
2016-02-01
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| Series: | Sensors |
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| Online Access: | http://www.mdpi.com/1424-8220/16/2/182 |
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doaj-1b00340dd9504fbeb7ad57024116f5cf2020-11-25T00:51:37ZengMDPI AGSensors1424-82202016-02-0116218210.3390/s16020182s16020182Theoretical Basis and Application for Measuring Pork Loin Drip Loss Using Microwave SpectroscopyAlex Mason0Badr Abdullah1Magomed Muradov2Olga Korostynska3Ahmed Al-Shamma’a4Stefania Gudrun Bjarnadottir5Kathrine Lunde6Ole Alvseike7Faculty of Engineering and Technology, Liverpool John Moores University, Henry Cotton Building, 15-21 Webster Street, Liverpool L3 2ET, UKFaculty of Engineering and Technology, Liverpool John Moores University, Henry Cotton Building, 15-21 Webster Street, Liverpool L3 2ET, UKFaculty of Engineering and Technology, Liverpool John Moores University, Henry Cotton Building, 15-21 Webster Street, Liverpool L3 2ET, UKFaculty of Engineering and Technology, Liverpool John Moores University, Henry Cotton Building, 15-21 Webster Street, Liverpool L3 2ET, UKFaculty of Engineering and Technology, Liverpool John Moores University, Henry Cotton Building, 15-21 Webster Street, Liverpool L3 2ET, UKANIMALIA, Norwegian Meat and Poultry Research Centre, Lørenveien 38, Postboks 396 Økern, Oslo 0513, NorwayANIMALIA, Norwegian Meat and Poultry Research Centre, Lørenveien 38, Postboks 396 Økern, Oslo 0513, NorwayANIMALIA, Norwegian Meat and Poultry Research Centre, Lørenveien 38, Postboks 396 Økern, Oslo 0513, NorwayDuring 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).http://www.mdpi.com/1424-8220/16/2/182drip lossmicrowavesensorwater holding capacitypork loinmeat processing |
| collection |
DOAJ |
| language |
English |
| format |
Article |
| sources |
DOAJ |
| author |
Alex Mason Badr Abdullah Magomed Muradov Olga Korostynska Ahmed Al-Shamma’a Stefania Gudrun Bjarnadottir Kathrine Lunde Ole Alvseike |
| spellingShingle |
Alex Mason Badr Abdullah Magomed Muradov Olga Korostynska Ahmed Al-Shamma’a Stefania Gudrun Bjarnadottir Kathrine Lunde Ole Alvseike Theoretical Basis and Application for Measuring Pork Loin Drip Loss Using Microwave Spectroscopy Sensors drip loss microwave sensor water holding capacity pork loin meat processing |
| author_facet |
Alex Mason Badr Abdullah Magomed Muradov Olga Korostynska Ahmed Al-Shamma’a Stefania Gudrun Bjarnadottir Kathrine Lunde Ole Alvseike |
| author_sort |
Alex Mason |
| title |
Theoretical Basis and Application for Measuring Pork Loin Drip Loss Using Microwave Spectroscopy |
| title_short |
Theoretical Basis and Application for Measuring Pork Loin Drip Loss Using Microwave Spectroscopy |
| title_full |
Theoretical Basis and Application for Measuring Pork Loin Drip Loss Using Microwave Spectroscopy |
| title_fullStr |
Theoretical Basis and Application for Measuring Pork Loin Drip Loss Using Microwave Spectroscopy |
| title_full_unstemmed |
Theoretical Basis and Application for Measuring Pork Loin Drip Loss Using Microwave Spectroscopy |
| title_sort |
theoretical basis and application for measuring pork loin drip loss using microwave spectroscopy |
| publisher |
MDPI AG |
| series |
Sensors |
| issn |
1424-8220 |
| publishDate |
2016-02-01 |
| description |
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). |
| topic |
drip loss microwave sensor water holding capacity pork loin meat processing |
| url |
http://www.mdpi.com/1424-8220/16/2/182 |
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