Prados Pedraza, MD.; Fulladosa, E.; Gou, P.; Muñoz, I.; García Pérez, JV.; Benedito Fort, JJ. (2015). Non-destructive determination of fat content in green hams using ultrasound and X-rays. Meat Science. 104:37-43. https://doi.org/10.1016/j.meatsci.2015.01.015
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/75194
Title:
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Non-destructive determination of fat content in green hams using ultrasound and X-rays
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Author:
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PRADOS PEDRAZA, MARTA DE
Fulladosa, E.
GOU, P.
Muñoz, I
García Pérez, José Vicente
Benedito Fort, José Javier
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UPV Unit:
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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
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Issued date:
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Abstract:
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[EN] This work addresses the use of ultrasound (US) and medical dual energy X-ray absorptiometry methods to predict
the fat content in green pork hams. Ultrasonic velocity (õ) and X-ray absorption were measured in 78 ...[+]
[EN] This work addresses the use of ultrasound (US) and medical dual energy X-ray absorptiometry methods to predict
the fat content in green pork hams. Ultrasonic velocity (õ) and X-ray absorption were measured in 78 green
hams. An increase in the fat content involved an increase in õ and a decrease in the X-ray attenuationmeasured at
2 °C.Models developed to predict the fat content fromthe ultrasonic velocity or X-ray parameters provided errors
of 2.97% and 4.65%, respectively. The combination of both US and X-ray technologies did not improve prediction
accuracy. These models allowed green hams to be classified into three levels of fatness, with 88.5% and 65.4% of
the hams correctly classified when using models based on ultrasonic and X-ray parameters, respectively.
Therefore, US and X-rays emerge as useful quality control technologies with which to estimate the fat content
in green pork hams
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Subjects:
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Non-destructive analysis
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Green ham
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Meat products
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Ultrasound
,
X-rays
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Copyrigths:
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Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
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Source:
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Meat Science. (issn:
0309-1740
) (eissn:
1873-4138
)
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DOI:
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10.1016/j.meatsci.2015.01.015
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Publisher:
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Elsevier
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Publisher version:
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https://dx.doi.org/10.1016/j.meatsci.2015.01.015
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Project ID:
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info:eu-repo/grantAgreement/MICINN//RTA2010-00029-C04-02/ES/Optimización y control de la calidad tecnológica, nutricional y organoléptica de jamones serranos e ibéricos/
info:eu-repo/grantAgreement/MICINN//RTA2010-00029-C04-01/ES/Optimización y control de la calidad tecnológica, nutricional y organoléptica de jamones serranos e ibéricos/
info:eu-repo/grantAgreement/UPV//FPI%2FSP-1.2011-S1-2757/
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Thanks:
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This work was supported by the spanish Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria (INIA) (contracts n. RTA2010-00029-CO4-01/02) and by Universitat Politecnica de Valencia (UPV) through the FPI ...[+]
This work was supported by the spanish Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria (INIA) (contracts n. RTA2010-00029-CO4-01/02) and by Universitat Politecnica de Valencia (UPV) through the FPI grant given to Marta de Prados (SP-1.2011-S1-2757).
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Type:
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Artículo
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