Investigating Water Holding Capacity (WHC) of Meat Using Microwave Spectroscopy

被引：0

作者：

Goh, J. H. ^{[1
]}

Korostynska, O. ^{[1
]}

Mason, A. ^{[1
]}

Al-Shamma'a, A. I. ^{[1
]}

机构：

[1] Liverpool John Moores Univ, Built Environm & Sustainable Technol BEST Res Ins, RF & Microwave Res Grp, Liverpool L3 2ET, Merseyside, England

来源：

2012 SIXTH INTERNATIONAL CONFERENCE ON SENSING TECHNOLOGY (ICST) | 2012年

关键词：

microwave cavity sensor; water holding capacity; meat tenderness; PREDICTION; PH; CAVITY; MUSCLE; COLOR; NMR;

D O I：

暂无

中图分类号：

TM [电工技术]; TN [电子技术、通信技术];

学科分类号：

0808 ; 0809 ;

摘要：

This research presents a use of microwave spectroscopy to investigate the water holding capacity (WHC) of meat. WHC is a vital characteristic related to the quality and tenderness of meat products. A microwave cavity sensor is currently being developed with the capability to detect the WHC of meat, and this paper shows results from an early prototype of such a device. This is modeled using an absorbent sponge to retain water which is allowed to drip from the sponge into a sample container. The microwave spectrum was captured at regular intervals over five days for analysis. Finally, the paper considers the future work required in order to bring the microwave spectroscopy to the state required for industrial application.

引用

页码：243 / 247

页数：5

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