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Non-invasive ultrasonic technology for continuous monitoring of pork loin and ham dry salting

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Non-invasive ultrasonic technology for continuous monitoring of pork loin and ham dry salting

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Prados Pedraza, MD.; Garcia-Perez, J.; Benedito Fort, JJ. (2017). Non-invasive ultrasonic technology for continuous monitoring of pork loin and ham dry salting. Meat Science. 128:8-14. https://doi.org/10.1016/j.meatsci.2017.01.009

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/147514

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Title: Non-invasive ultrasonic technology for continuous monitoring of pork loin and ham dry salting
Author: PRADOS PEDRAZA, MARTA DE Garcia-Perez, J.V. Benedito Fort, José Javier
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Online ultrasound measurements were taken using pulse-echo mode in loins (Longissimus dorsi) and hams at different salting times (up to 30 days). From the time-domain ultrasonic wave, the time of flight (TOF) was ...[+]
Subjects: Pork meat , Curing , Ultrasound , Non-destructive technology , Process Control
Copyrigths: Reserva de todos los derechos
Source:
Meat Science. (issn: 0309-1740 )
DOI: 10.1016/j.meatsci.2017.01.009
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.meatsci.2017.01.009
Thanks:
This work was supported by the Spanish Ministerio de Economia y Competitividad (MINECO), the Instituto Nacional de Investigation y Tecnologia Agraria y Alimentaria (INIA) and the European Regional Development Fund (ERDF ...[+]
Type: Artículo

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