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Exploring the use of low-intensity ultrasonics as a tool for assessing the salt content in pork meat products

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Exploring the use of low-intensity ultrasonics as a tool for assessing the salt content in pork meat products

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García Pérez, JV.; Prados Pedraza, MD.; Martínez-Escrivá, G.; González, R.; Mulet Pons, A.; Benedito Fort, JJ. (2015). Exploring the use of low-intensity ultrasonics as a tool for assessing the salt content in pork meat products. Physics Procedia. 70:837-840. doi:10.1016/j.phpro.2015.08.171

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Title: Exploring the use of low-intensity ultrasonics as a tool for assessing the salt content in pork meat products
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
Meat industry demands non-destructive techniques for the control of the salting process to achieve a homogeneous final salt content in salted meat products. The feasibility of using low-intensity ultrasound for characterizing ...[+]
Subjects: Ultrasound , Non-destructive technology , Pork meat , Salting process , Quality control , Online monitoring
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Physics Procedia. (issn: 1875-3892 )
DOI: 10.1016/j.phpro.2015.08.171
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.phpro.2015.08.171
Conference name: 2015 ICU International Congress on Ultrasonics
Conference place: Georgia Tech Lorraine, Metz, FRANCE
Conference date: MAY 10-15, 2015
Type: Artículo Comunicación en congreso

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