کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5543424 | 1554066 | 2017 | 31 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Non-invasive ultrasonic technology for continuous monitoring of pork loin and ham dry salting
ترجمه فارسی عنوان
تکنولوژی اولتراسونیک غیر تهاجمی برای نظارت مستمر بر پایه گوشت خوک و ژامبون خشک
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
گوشت خوک، پخت، سونوگرافی، فناوری غیر مخرب، کنترل فرایند،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Online ultrasound measurements were taken using pulse-echo mode in loins (Longissimus dorsi) and hams at different salting times (up to 30Â days). From the time-domain ultrasonic wave, the time of flight (TOF) was computed as well as its variation between two signals (ÎTOF). A progressive decrease in TOF during dry salting was found, which was linked to the salt gain, water loss and the reduction in sample thickness. Predictive models based on the ultrasonic parameters (ÎTOF and initial time of flight, TOF0) correctly classified 85% of the loins and 90% of the hams into 3 groups of salt content (low/medium/high). The results obtained confirm that the use of the ultrasonic pulse-echo technique is of great potential in the non-destructive monitoring of dry salting in pork loins and hams, as well as in the prediction of the salt gain for classification purposes.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 128, June 2017, Pages 8-14
Journal: Meat Science - Volume 128, June 2017, Pages 8-14
نویسندگان
Marta de Prados, Jose V. Garcia-Perez, Jose Benedito,