Ultrasonic determination of chicken composition.

@article{Chanamai1999UltrasonicDO,
  title={Ultrasonic determination of chicken composition.},
  author={R Chanamai and David Julian McClements},
  journal={Journal of agricultural and food chemistry},
  year={1999},
  volume={47 11},
  pages={4686-92}
}
An ultrasonic technique has been developed for measuring the composition of chicken meat. The relationship between the composition and ultrasonic velocity of chicken meat was determined using chicken analogues of different composition, prepared from dried chicken powder, corn oil, and distilled water. The ultrasonic velocity of chicken analogues was measured at temperatures from 5 to 35 degrees C using an ultrasonic spectrometer. The ultrasonic velocity increased with solids-nonfat (SNF… CONTINUE READING