452 Chapter 25
49th International Congress of Meat Science and
Technology. 31 August – 5 September in Campinas,
Brazil.
Br ø ndum , J. , L. Munck , P. Henckel , A. Karlsson , E.
Tornberg , and S. B. Engelsen. 2000. Prediction of
water - holding capacity and composition of porcine
meat by comparative spectroscopy. Meat Science
55 : 177 – 185.
Byrne , C. E. , G. Downey , D. J. Troy , and D. J. Buckley.
1998. Nondestructive prediction of selected quality
attributes of beef by near infrared refl ectance spec-
troscopy between 750 and 1098 nm. Meat Science
49 ( 4 ): 399 – 409.
Byrne , C. E. , D. J. Troy , and D. J. Buckely. 2000.
Postmortem changes in muscle electrical properties of
bovine M - longissimus dorsi and their relationship to
meat quality attributes and pH fall. Meat Science
54 ( 1 ): 23 – 34.
B ü ning - Pfaue , H. 2003. Analysis of water in food
by near infrared spectroscopy. Food Chemistry
82 : 107 – 115.
Castro - Gir á ldez , M. , P. Fito , and F. Toldr á. 2007a.
Dielectric spectroscopy studies as a tool for quality
control in meat industry. In Proceedings, Food — New
Options for the Industry. EFFoST/EHEDG Joint
Conference 2007 — Practical application of research
results, celebrated from 14 th to 16 th of November in
Lisbon (Portugal).
Castro - Gir á ldez , M. , P. J. Fito , C. Chenoll , F. Toldr á ,
and P. Fito. 2007b. Dielectric spectroscopy studies to
control meat salting processes. In Proceedings,
Food — New Options for the Industry. EFFoST/
EHEDG Joint Conference 2007 — Practical applica-
tion of research results, celebrated from 14 th to 16 th of
November in Lisbon (Portugal).
Castro - Gir á ldez , M. , C. Chenoll , P. J. Fito , F. Toldr á ,
and P. Fito. 2007c. Analysis of water - NaCl - solid
matrix relationships in pork meat by dielectric spec-
troscopy. New approach to develop salted meat iso-
therms. In book of proceedings, Food — New Options
for the Industry. EFFoST/EHEDG Joint Conference
2007 - Practical application of research results, cele-
brated from 14th to 16th of November in Lisbon
(Portugal).
Castro - Gir á ldez , M. , P. J. Fito , F. Toldr á , and P. Fito.
2008. Physical sensors and techniques. In Handbook
of Processed Meats and Poultry Analysis , edited by
Leo M. L. Nollet and F. Toldr á. Boca Raton, Fla. :
CRC Press.
Chan , D. E. , P. N. Walker , and E. W. Mills. 2002.
Prediction of pork quality characteristics using visible
and near - infrared spectroscopy. Transactions of the
ASABE 45 : 1519 – 1527.
Charnet , M. , C. Riviere , and P. Eynard. 1999. Electrical
impedance spectroscopy for control of manufacturing
process of comminuted meat products. Journal of
Food Engineering 42 : 153 – 159.
Chenoll , C. , N. Betoret , P. J. Fito , and P. Fito. 2007.
Application of the SAFES (Systematic Approach to
Food Engineering Systems) methodology to the sorp-
tion of water by salted proteins. Journal of Food
Engineering 83 : 250 – 257.
safety aspects. These quality factors are
directly or indirectly related to the composi-
tion or structural aspects of the meat and, for
this reason, can be well predicted by physical
sensors. These sensors are mainly based on
novel technologies, such as spectroscopic
methods, nuclear magnetic resonance, ultra-
sounds, or electrical measurements, and they
present several advantages when compared
with traditional laboratory assessment. The
main advantages are that these measurements
are nondestructive and very fast, and some of
these techniques can even be noncontact.
Moreover, these measurements can be imple-
mented in the production line, allowing
product information to be obtained in real
time.
In summary, the use of physical sensors
has high potential and real possibilities for
controlling meat quality in the industry.
Some of these sensors have already been
adopted in process lines, but others need
further research to be implemented in - line
and commercialized.
References
Alomar , D. , C. Gallo , M. Casta ñ eda , and R. Fuschslocher.
2003. Chemical and discriminant analysis in bovine
meat by near infrared refl ectance spectroscopy
(NIRS). Meat Science 63 : 441 – 450.
Andr é s , S. , I. Murray , E. A. Navajas , A. V. Fisher , N.
R. Lambe , and L. B ü nger. 2007. Prediction of sensory
characteristics of lamb meat samples by near infrared
refl ectance spectroscopy. Meat Science 76 ( 3 ):
509 – 516.
Andr é s , S. , A. Silva , A. L. Soares - Pereira , C. Martins ,
A. M. Bruno - Soares , and I. Murray. 2008. The use of
visible and near infrared refl ectance spectroscopy to
predict beef M. longissimus thoracis et lumborum
quality attributes. Meat Science 78 ( 3 ): 217 – 224.
Barlocco , N. , A. Vadell , F. Ballesteros , G. Galietta , and
D. Cozzolino. 2006. Predicting intramuscular fat,
moisture and Warner - Bratzler shear force in pork
muscle using near infrared refl ectance spectroscopy.
Animal Science 82 : 111 – 116.
Belton , P. S. 1997. Spectroscopic approaches to the mea-
surement of food quality. Pure and Applied Chemistry
69 ( 1 ): 47 – 50.
Boggaard , C. , L. B. Christensen , and Bo L. Jespersen.
2003. Refl ection mode microwave spectroscopy for
on - line measurement of fat in trimmings. Presented at