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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 | S | 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 |