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Titolo:
Evaluation of the electrical impedance spectroscopy (EIS) equipment for ham meat quality selection
Autore:
Oliver, MA; Gobantes, I; Arnau, J; Elvira, J; Riu, P; Grebol, N; Monfort, JM;
Indirizzi:
IRTA, CTC, Monells 17121, Girona, Spain IRTA Monells Girona Spain 17121IRTA, CTC, Monells 17121, Girona, Spain NTE SA, Barcelona 08186, Spain NTE SA Barcelona Spain 08186NTE SA, Barcelona 08186, Spain UPC, Telecommun Engn Sch, Dept Elect Engn, Barcelona, Spain UPC Barcelona Spain ecommun Engn Sch, Dept Elect Engn, Barcelona, Spain Esteban Espuna SA, Olot 17800, Girona, Spain Esteban Espuna SA Olot Girona Spain 17800 a SA, Olot 17800, Girona, Spain
Titolo Testata:
MEAT SCIENCE
fascicolo: 3, volume: 58, anno: 2001,
pagine: 305 - 312
SICI:
0309-1740(200107)58:3<305:EOTEIS>2.0.ZU;2-L
Fonte:
ISI
Lingua:
ENG
Soggetto:
WATER-HOLDING CAPACITY; DRY-CURED HAMS; PORK QUALITY; SENSORY CHARACTERISTICS; POSTMORTEM CHANGES; POST-MORTEM; PH; SLAUGHTERLINE; CONDUCTIVITY; PREDICTION;
Keywords:
pig; meat quality; fatness; ham selection; electrical impedance spectroscopy (EIS);
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
26
Recensione:
Indirizzi per estratti:
Indirizzo: Oliver, MA IRTA, CTC, Granja Camps & Armet, Monells 17121, Girona, Spain IRTA Granja Camps & Armet Monells Girona Spain 17121 ona, Spain
Citazione:
M.A. Oliver et al., "Evaluation of the electrical impedance spectroscopy (EIS) equipment for ham meat quality selection", MEAT SCI, 58(3), 2001, pp. 305-312

Abstract

The objective of this study was to evaluate the electrical impedance spectroscopy (EIS) prototype, to select the hams on the basis of meat quality characteristics in commercial conditions. Measurements of meat quality were made on 95 commercial hams (11.10+/-0.76 kg) to evaluate quality characteristics [ham weight, conformation (H), fat thickness in the rump (FTR), visualfatness (VF), pH(45), electrical conductivity (QM(45)) and ultimate pH (pH(24), pH(36)) in the semimembranosus muscle]. The electrical parameters, Ro, Rinf, Ratio (Rinf/Ro), Fc and alpha, were obtained with the EIS equipmentand was applied in five different regions of the ham (M, SM, M1, M2 and AD) at 36 h post-mortem. Principal component (PC) analysis has been used to describe the relationships between meat quality and electrical parameters inthe ham meat. Two regions were selected, SM and M, showing the best correlations with pH(45) and fat characteristics in relation to electrical parameters Rinf and Ratio, respectively. Multiple regression analysis of the dataconfirmed that electrical variables, Ratio, alpha and Fc contributed to predict pH(45) (R-2 = 0.50). In order to better predict visual fatness (VF), conformation and ham weight were included in the multiple regression. A R-2of 0.59 was obtained with H, Rinf, ham weight and alpha. In conclusion, the results of this study have demonstrated that ratio in the SM region may classify with 88.46% accuracy the technologically normal meat (pH(45) > 6.10) from the PSE meat. In relation to visual fatness of the ham 84.21% of thesamples with a Rinf in the M region > 56 had a score of a 2.5. (C) 2001 Elsevier Science Ltd. All rights reserved.

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Documento generato il 01/04/20 alle ore 21:02:12