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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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dc.contributor.author García Pérez, José Vicente es_ES
dc.contributor.author PRADOS PEDRAZA, MARTA DE es_ES
dc.contributor.author Martínez-Escrivá, G es_ES
dc.contributor.author GONZÁLEZ, REMEDIOS es_ES
dc.contributor.author Mulet Pons, Antonio es_ES
dc.contributor.author Benedito Fort, José Javier es_ES
dc.date.accessioned 2016-11-11T07:35:21Z
dc.date.available 2016-11-11T07:35:21Z
dc.date.issued 2015
dc.identifier.issn 1875-3892
dc.identifier.uri http://hdl.handle.net/10251/73825
dc.description.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 the salting process of pork meat products was evaluated. The ultrasonic velocity (V) and time of flight (TF) were measured by through-transmission and pulse-echo methods, respectively, in salted meat products. Salting involved an increase of the V in meat muscles and a decrease of the time of flight in whole hams. Measuring the V before and after salting, the salt content could be estimated. Moreover, online monitoring of the salting process by computing the TF could be considered a reliable tool for quality control purposes es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Physics Procedia es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Ultrasound es_ES
dc.subject Non-destructive technology es_ES
dc.subject Pork meat es_ES
dc.subject Salting process es_ES
dc.subject Quality control es_ES
dc.subject Online monitoring es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Exploring the use of low-intensity ultrasonics as a tool for assessing the salt content in pork meat products es_ES
dc.type Artículo es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.1016/j.phpro.2015.08.171
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.conferencename 2015 ICU International Congress on Ultrasonics es_ES
dc.relation.conferencedate MAY 10-15, 2015 es_ES
dc.relation.conferenceplace Georgia Tech Lorraine, Metz, FRANCE es_ES
dc.relation.publisherversion https://dx.doi.org/10.1016/j.phpro.2015.08.171 es_ES
dc.description.upvformatpinicio 837 es_ES
dc.description.upvformatpfin 840 es_ES
dc.type.version info:eu repo/semantics/publishedVersion es_ES
dc.description.volume 70 es_ES
dc.relation.senia 293444 es_ES


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