Article ID Journal Published Year Pages File Type
10542486 Food Chemistry 2011 6 Pages PDF
Abstract
► Dielectric spectra of key biochemical substances (ATP, IMP, lactic acid). ► Lactic acid and IMP at 6 h postmortem are well correlated with dielectric spectra at 0.5 GHz. ► Dielectric spectroscopy for evaluating the quality of meat. ► Non-destructive control sensor for the prediction of pork meat quality.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Development of a dielectric spectroscopy technique for the determination of key biochemical markers of meat quality
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