Instrumental texture measurement of meat in a laboratory research and on a production line

• Autorzy: Guzek D. , Głąbska D. , Pogorzelska E , Pogorzelski G. , Wierzbicka A.
• Języki publikacji: EN

Abstrakty

EN

Components of meat texture are especially important features for consumers. The systems with guaranteed repeatable quality must be associated with online, reliable and quick measurements of chosen, critical for consumers, quality features. In case of the texture features, the most important is tenderness. In laboratory conditions it is measured using shear test. However, it is a time-consuming and destructive method without possibility of measurement automation. Hence, in case of online measure¬ments, there is a necessity to use other methods. The most promising methods are near-infrared spectroscopy and computer image analysis, enabling measurement of a lot of features, inter alia texture features.

Słowa kluczowe

EN

meat; texture; industrial measurements; online measurement

• Wydawca: Lublin University of Technology ; Polish Society of Ecological Engineering (PTIE), Branch of PTIE in Lublin
• Czasopismo: Advances in Science and Technology. Research Journal
• Rocznik: 2013
• Tom: Vol. 7, nr 19
• Strony: 5--11
• Opis fizyczny: Bibliogr. 22 poz., fig.

Twórcy

autor

Guzek D.

• Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Str., 02-776 Warsaw, Poland

autor

Głąbska D.

• Department of Dietetics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Str., 02-776 Warsaw

autor

Pogorzelska E

• Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Str., 02-776 Warsaw, Poland

autor

Pogorzelski G.

• Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Str., 02-776 Warsaw, Poland

autor

Wierzbicka A.

• Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Str., 02-776 Warsaw, Poland

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