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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
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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.
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Prediction of pork quality characteristics using visible
and near - infrared spectroscopy. Transactions of the
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impedance spectroscopy for control of manufacturing
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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.
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