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Extension of study on the assessment of meat product quality using dielectric spectroscopy. - AN0610
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Description
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.
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Objective
(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
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To:
1994
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Cost: £57,229 |
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Contractor / Funded Organisations
Campden Technology Ltd |
Keywords
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