Handbook of Meat Processing

443 Chapter 25 Physical Sensors for Quality Control during Processing Marta Castro - Gir á ldez , Pedro Jos é Fito , Fidel Toldr ...

444 Chapter 25 relatives to air, and for this reason, the vari- able is dimensionless (Eq. 25.2 ). εεεr= * 0 (25.2) In this equa ...

Physical Sensors for Quality Control during Processing 445 caused by light refraction (von Hippel 1954 ; Kent 2003 ). Atomic or ...

446 Chapter 25 1980 ; Stuchly and Stuchly 1980 ; Schwan 1981 ; Foster and Schwan 1986 ; Pethig and Kell 1987 ; Duck 1990 ; Foste ...

Physical Sensors for Quality Control during Processing 447 ε (^) d ′′ represents the loss factor caused by the dipolar orientati ...

448 Chapter 25 Chemical, physical, and structural transfor- mations produce changes in the electrical properties of the muscle t ...

Physical Sensors for Quality Control during Processing 449 α-dispersion (counterion effect) permittivity β-dispersion (maxwell-w ...

450 Chapter 25 application is to detect the fraudulent addi- tion of water in meat products (Kent et al. 2000, 2001, 2002 ). It ...

Physical Sensors for Quality Control during Processing 451 2004 ; Hildrum et al. 2006 ; Reddy - Gangidi and Proctor 2008 ) was r ...

452 Chapter 25 49th International Congress of Meat Science and Technology. 31 August – 5 September in Campinas, Brazil. Br ø ndu ...

Physical Sensors for Quality Control during Processing 453 Effects of Electromagnetic Radiation , edited by C. Polk and E. Posto ...

454 Chapter 25 Kent , M. , A. Lees , and A. Roger. 1993. Estimation of the fat content of minced meat using a portable micro- wa ...

Physical Sensors for Quality Control during Processing 455 Nelson , S. O. , W. R. Forbus , and K. C. Lawrence. 1994. Permittivit ...

456 Chapter 25 Schanne , O. F. , and E. R. P - Ceretti. 1978. Impedance measurements in Biological Cells. New York : John Wiley ...

457 Chapter 26 Sensory Evaluation of Meat Products Geoffrey R. Nute Introduction The defi nition of what constitutes a meat prod ...

458 Chapter 26 total variation and showed that preferred hams were fi rmer and meaty. Dry - Cured Ham In Spain, dry cured hams a ...

Sensory Evaluation of Meat Products 459 Samples of fat were analyzed for androste- none and skatole and fat samples, then groupe ...

460 Chapter 26 that many of the sensory components that give dry - cured ham its unique fl avor could be explained by a small nu ...

Sensory Evaluation of Meat Products 461 Further analysis of this data set using canonical correlation analysis was an attempt to ...

462 Chapter 26 were related to percentage of salt, percentage of fat, and the sensory attributes of cohesive- ness and sweetness ...