Theoretical Basis and Application for Measuring Pork Loin Drip Loss Using Microwave Spectroscopy

Abstract

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).

Screen-Printed f-EM Sensors Based on Two Chelating-Polymers and a Metal Oxide for the Continuous Detection of Cu Ions in Surface Water

“…A potential novel approach for meeting the current demand for cost-effective real-time water quality monitoring is a microwave sensing method [3]. The principle is based on the interaction of EM (electromagnetic) waves with the sample under test.…”

Experimental study on a feasibility of using electromagnetic wave cylindrical cavity sensor to monitor the percentage of water fraction in a two phase system

“…The received signal is then forwarded to the VNA; this is referred to as an S21 parameter/signal. Since the material under test sits in the centre of the cavity, S21 is the better option [30].…”

Associations of genetic polymorphisms with reproduction and meat quality characteristics in Chinese Hebao pigs

“…After pigs were fasted for 12 h overnight, they were transported from the farm to the abattoir in less than 20 min and allowed to rest in separate pens for at least 3 h. They were then stunned using a head-only electric stun tong apparatus (Lebret et al 2006;Mason et al 2016). Samples used for phenotypic characteristic evaluation were obtained for all breeds during the same period of time (from April to May).…”