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RESEARCH PRODUCT

Exploring the use of low-intensity ultrasonics as a tool for assessing the salt content in pork meat products

Antonio MuletG. Martínez-escriváJosé V. García-pérezM. De PradosRemedios GonzálezJose Benedito

subject

Pork meatOnline monitoringMeat packing industrySalt contentTECNOLOGIA DE ALIMENTOSbusiness.industrySaltingfood and beveragesSalting processQuality controlPhysics and Astronomy(all)HomogeneousUltrasonic velocityPork meatUltrasoundEnvironmental scienceNon-destructive technologyFood sciencebusiness

description

Meat industry demands non-destructive techniques for the control of the salting process to achieve a homogeneous final salt content in salted meat products. The feasibility of using low-intensity ultrasound for characterizing the salting process of pork meat products was evaluated. The ultrasonic velocity (V) and time of flight (TF) were measured by through-transmission and pulse-echo methods, respectively, in salted meat products. Salting involved an increase of the V in meat muscles and a decrease of the time of flight in whole hams. Measuring the V before and after salting, the salt content could be estimated. Moreover, online monitoring of the salting process by computing the TF could be considered a reliable tool for quality control purposes

yearjournalcountryeditionlanguage
2015-01-01
10.1016/j.phpro.2015.08.171https://doi.org/10.1016/j.phpro.2015.08.171