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Extension of study on the assessment of meat product quality using dielectric spectroscopy. - AN0610

The use of Dielectric Spectroscopy to discriminate fresh from frozen/thawed meat, and the ability at calibration level to determine added water in pork meat.
(i) To test fully the ability of DS to discriminate fresh from frozen/thawed pork on one cut of meat; (ii) To establish if DS can discriminate between fresh and frozen/thawed for (a) two firther cuts of pork meat and (b) for a single type of cut from chicken and a fish species; (iii) To test fully the ability of DS to quantify added water in meat; (iv) If the potential of DS is confirmed plan technological requirements for suitable devices to exploit the technique appropriately.
Time-Scale and Cost
From: 1993

To: 1994

Cost: £57,229
Contractor / Funded Organisations
Campden Technology Ltd