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Exploring the use of low-intensity ultrasonics as a tool for assessing the salt content in pork meat products

García Pérez, José Vicente; PRADOS PEDRAZA, MARTA DE; Martínez-Escrivá, G; GONZÁLEZ, REMEDIOS; Mulet Pons, Antonio; Benedito Fort, José Javier (Elsevier, 2015)

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 ...
Non-destructive salt content prediction in brined pork meat using ultrasound technology

PRADOS PEDRAZA, MARTA DE; García Pérez, José Vicente; Benedito Fort, José Javier (Elsevier, 2015-06)

[EN] This works aims to show the feasibility of using low-intensity ultrasound (US) to predict the salt content in brined Biceps femoris (BF) and Longissimus dorsi (LD) pork muscles. For this purpose, meat samples were ...
Non-invasive ultrasonic technology for continuous monitoring of pork loin and ham dry salting

PRADOS PEDRAZA, MARTA DE; Garcia-Perez, J.V.; Benedito Fort, José Javier (Elsevier, 2017-06)

[EN] Online ultrasound measurements were taken using pulse-echo mode in loins (Longissimus dorsi) and hams at different salting times (up to 30 days). From the time-domain ultrasonic wave, the time of flight (TOF) was ...

Mostrando ítems 1-3 de 3