Characterization of Pork Meat Products using Ultrasound

Use of air-coupled ultrasound for the non-invasive characterization of the textural properties of pork burger patties

“…Thus, novel characterization techniques are required in order to achieve real-time and on-line measurements, which are well aligned with the purposes of industry 4.0 (Bowler et al, 2020;Kang et al, 2016). In this regard, the meat industry is demanding non-destructive and non-invasive sensors in order to estimate the composition and textural properties of meat products (Garcia-Perez et al, 2017).…”

Polyadic Cantor Fractal Ultrasonic Lenses: Design and Characterization

“…Due to the characteristics of the system that is being modeled, where small time-dependent pressure variation values are assumed, the so-called background pressure field is considered. To quantify the acoustic field, the sound pressure level is calculated at each point in the domain, and then, the acoustic gain is calculated using the expression, G f ocus = 20 · log 10 p p incident (6) where p is the sound pressure at an arbitrary point and p incident is incident sound pressure at the lens. …”

“…In the acoustic field, the modulation control of acoustic beams is an important topic, because it can result in a significant advance in different applications such as medical therapy or non-destructive material analysis, which includes a wide range of areas such as material flaw detection [4], pest detection in agroforestry [5] and food analysis [6].…”