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Low frequency dielectric measurements to assess post-mortem ageing of pork meat

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Low frequency dielectric measurements to assess post-mortem ageing of pork meat

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dc.contributor.author Castro Giráldez, Marta es_ES
dc.contributor.author Toldrá Vilardell, Fidel es_ES
dc.contributor.author Fito Maupoey, Pedro es_ES
dc.date.accessioned 2017-05-26T09:35:48Z
dc.date.available 2017-05-26T09:35:48Z
dc.date.issued 2011-07
dc.identifier.issn 0023-6438
dc.identifier.uri http://hdl.handle.net/10251/81812
dc.description.abstract [EN] The use of dielectric properties at low frequencies to estimate the progress of pork meat (Longissimus dorsi) ageing was evaluated. Dielectric measurements were perfomed at 140 Hz, 1 kHz and 300 kHz in perpendicular to the long axis of the meat muscle fibers at 12, 24,48 and 168 h post-mortem. Principal Component Analysis (PCA) was used to describe the relationships between meat physical/biochemical parameters and dielectric parameters of pork meat. Good correlations were found between the ageing indexes (Al(sigma) and Al(epsilon')) calculated from dielectric properties and some parameters of texture such as hardness and chewiness. Moreover, both indexes correlated well with free amino acids content, and with K value. The high degree of correlation confirms the viability of using the ageing indexes obtained from dielectric measurements to evaluate the degree of ageing of pork meat, giving information about some important eating quality parameters. (C) 2011 Elsevier Ltd. All rights reserved. es_ES
dc.description.sponsorship Grant from Agroalimed (Conselleria de Agricultura, Pesca y Alimentacion, Valencia, Spain) and FPU grant to MC from Ministry of Science and Innovation (Madrid, Spain) are fully acknowledged. Work prepared within the Unidad Asociada IAD (UPV)-IATA (CSIC) framework. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Food Science and Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Ageing es_ES
dc.subject Conductivity es_ES
dc.subject Dielectric properties es_ES
dc.subject Pork meat es_ES
dc.subject Principal component analysis es_ES
dc.subject Degree of correlations es_ES
dc.subject Dielectric measurements es_ES
dc.subject Dielectric parameters es_ES
dc.subject Eating quality es_ES
dc.subject Free amino acids es_ES
dc.subject Good correlations es_ES
dc.subject K-values es_ES
dc.subject Long axis es_ES
dc.subject Longissimus es_ES
dc.subject Low frequency es_ES
dc.subject Muscle fiber es_ES
dc.subject Amino acids es_ES
dc.subject Meats es_ES
dc.subject Rating es_ES
dc.subject Heliothis zea virus 1 es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Low frequency dielectric measurements to assess post-mortem ageing of pork meat es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.lwt.2011.01.002
dc.rights.accessRights Cerrado 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.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation Castro Giraldez, M.; Toldrá Vilardell, F.; Fito Maupoey, P. (2011). Low frequency dielectric measurements to assess post-mortem ageing of pork meat. Food Science and Technology. 44(6):1465-1472. doi:10.1016/j.lwt.2011.01.002 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/10.1016/j.lwt.2011.01.002 es_ES
dc.description.upvformatpinicio 1465 es_ES
dc.description.upvformatpfin 1472 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 44 es_ES
dc.description.issue 6 es_ES
dc.relation.senia 207168 es_ES
dc.contributor.funder Fundación de la Comunitat Valenciana para la Investigación Agroalimentaria, Agroalimed
dc.contributor.funder Ministerio de Ciencia e Innovación


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