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Development of a dielectric spectroscopy technique for the determination of key bichemical markers of meat quality

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Development of a dielectric spectroscopy technique for the determination of key bichemical markers of meat quality

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Castro Giraldez, M.; Dols, L.; Toldrá Vilardell, F.; Fito Maupoey, P. (2011). Development of a dielectric spectroscopy technique for the determination of key bichemical markers of meat quality. Food Chemistry. 127(1):228-233. doi:10.1016/j.foodchem.2010.12.089

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Título: Development of a dielectric spectroscopy technique for the determination of key bichemical markers of meat quality
Autor:
Entidad UPV: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Fecha difusión:
Resumen:
[EN] Dielectric measurements of different standard solutions (nucleotides, nucleosides, lactic acid and myoglobin) were assayed simulating the concentrations of these substances in early postmortem meat. These assays were ...[+]
Palabras clave: Biological meat markers , Dielectric properties , Dielectric spectra , Dielectric spectroscopy , Lactic acid , Nucleotides , Sensor , Acid content , Biochemical markers , Dielectric measurements , Electromagnetic spectra , Good correlations , Inosine , Loss factor , Meat quality , Monophosphates , Non-destructive control , Pork meat , Potential applications , Standard solutions , Adenosinetriphosphate , Biochemistry , Body fluids , Dielectric devices , Quality control , Sensors , Meats , Adenosine triphosphate , Inosine phosphate , Myoglobin , Nucleoside , Nucleotide , Animal tissue , Article , Controlled study , Electricity , Electrochemical impedance spectroscopy , Electromagnetic field , Food analysis , Food quality , Meat , Nonhuman , Pork , Prediction , Prospective study , Spectroscopy
Derechos de uso: Cerrado
Fuente:
Food Chemistry. (issn: 0308-8146 ) (eissn: 1873-7072 )
DOI: 10.1016/j.foodchem.2010.12.089
Editorial:
Elsevier
Versión del editor: http://doi.org/10.1016/j.foodchem.2010.12.089
Agradecimientos:
Grant from Agroalimed (Conselleria de Agricultura, Pesca y Alimentacion, Valencia, Spain) and FPU grant to M.C. from Ministry of Science and Innovation (Madrid, Spain) are fully acknowledged. Work prepared within the Unidad ...[+]
Tipo: Artículo

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