Rapid Non-Destructive Prediction of Water Activity in Dry-Cured Meat

Rapid Non-Destructive Prediction of Water Activity in Dry-Cured Meat

Water activity (a<sub>w</sub>) describes the amount of free water available in a matrix for growth of microbiological pathogens and spoilage flora. It is used to predict the safety of food products, and has particular importance for dry-cured meat manufacturers. Results from tests on dry...

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Bibliographic Details
Main Authors: Alex Mason, Magomed Muradov, Badr Abdullah, Ahmed Al-Shamma’a, Ole Alvseike
Format: Article
Language:English
Published: MDPI AG 2018-11-01
Series:Proceedings
Subjects:
microwave spectroscopy
microwave sensor
water activity
non-destructive testing
dry-cured meat
Online Access:https://www.mdpi.com/2504-3900/2/13/1003

Internet

https://www.mdpi.com/2504-3900/2/13/1003

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