Evaluation of the electrical impedance spectroscopy (EIS) equipment for ham meat quality selection.

@article{Oliver2001EvaluationOT,
  title={Evaluation of the electrical impedance spectroscopy (EIS) equipment for ham meat quality selection.},
  author={Ma Angeles Oliver and Idoia Gobantes and Jacint Arnau and Jordi Elvira and P. J. Riu and Narc{\'i}s Gr{\`e}bol and Josep M A Monfort},
  journal={Meat science},
  year={2001},
  volume={58 3},
  pages={305-12}
}
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), visual fatness (VF), pH(45), electrical conductivity (QM(45)) and ultimate pH (pH(24,) pH(36)) in the semimembranosus muscle]. The… CONTINUE READING

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