title: 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).
authors: Faculty of Engineering and Technology, Liverpool John Moores University, Henry Cotton Building, 15-21 Webster Street, Liverpool L3 2ET, UK. A.Mason1@ljmu.ac.uk.
authors: Alex
authors: A
authors: Mason
authors: Faculty of Engineering and Technology, Liverpool John Moores University, Henry Cotton Building, 15-21 Webster Street, Liverpool L3 2ET, UK. B.M.Abdullah@ljmu.ac.uk.
authors: Badr
authors: B
authors: Abdullah
authors: Faculty of Engineering and Technology, Liverpool John Moores University, Henry Cotton Building, 15-21 Webster Street, Liverpool L3 2ET, UK. M.Muradov@2009.ljmu.ac.uk.
authors: Magomed
authors: M
authors: Muradov
authors: Faculty of Engineering and Technology, Liverpool John Moores University, Henry Cotton Building, 15-21 Webster Street, Liverpool L3 2ET, UK. O.Korostynska@ljmu.ac.uk.
authors: Olga
authors: O
authors: Korostynska
authors: Faculty of Engineering and Technology, Liverpool John Moores University, Henry Cotton Building, 15-21 Webster Street, Liverpool L3 2ET, UK. A.I.Al-Shamma'a@ljmu.ac.uk.
authors: Ahmed
authors: A
authors: Al-Shamma'a
authors: ANIMALIA, Norwegian Meat and Poultry Research Centre, Lørenveien 38, Postboks 396 Økern, Oslo 0513, Norway. stefania.bjarnadottir@animalia.no.
authors: Stefania Gudrun
authors: SG
authors: Bjarnadottir
authors: ANIMALIA, Norwegian Meat and Poultry Research Centre, Lørenveien 38, Postboks 396 Økern, Oslo 0513, Norway. kathrine.lunde@animalia.no.
authors: Kathrine
authors: K
authors: Lunde
authors: ANIMALIA, Norwegian Meat and Poultry Research Centre, Lørenveien 38, Postboks 396 Økern, Oslo 0513, Norway. ole.alvseike@animalia.no.
authors: Ole
authors: O
authors: Alvseike
mesh_terms: D000818:Animals; D015374:Biosensing Techniques / Q000295:instrumentation*; D005504:Food Analysis; D063427:Food Quality; D008460:Meat; D013552:Swine; D014867:Water / Q000032:analysis
chemical_list: D014867:Water
keywords: drip loss; meat processing; microwave; pork loin; sensor; water holding capacity