Detail publikace

Porovnání výsledků optického a elektrického zkoumání zralosti masa

PROKOPYEVA, E. TOMÁNEK, P. KOCOVÁ, L. PALAI-DANY, T. BALÍK, Z. ŠKARVADA, P. GRMELA, L.

Originální název

Comparison of optical and electrical investigations of meat ageing

Český název

Porovnání výsledků optického a elektrického zkoumání zralosti masa

Anglický název

Comparison of optical and electrical investigations of meat ageing

Typ

článek v časopise

Jazyk

en

Originální abstrakt

Different ultrasonic, electromagnetic, electrical and optical methods are used for meat ageing detection. Muscles are turbid anisotropic media, they exhibit changes in electrical and optical properties according to the direction of the electrical and optical fields in the sample. The work assesses the feasibility of impedance measurements for meat ageing detection and their comparison with optical measurement of scattered light. The pork chop slices were used for their relative homogeneity. An investigation was carried out for the detection of the ageing of unpacked slices exposed directly to the air, and other packed in polyethylene bags. The electrical method is a promising method due to the possibility of getting much information and realizing cheap and fast enough measurement systems. The optical method allows measure the rotation of polarization plane in the range of 95 degrees within considered period. Nevertheless, further work has to be provided to determine closer relationships between optical scattering characteristics, electrical anisotropy in ageing-related tissue structural properties.

Český abstrakt

Ke zkoumání zralosti masa se používají četné metody ultrazvukové, elektormagnetické, elektrické i optické. Svaly představují anizotropní prostředí, jeho elektrické a optické vlastnosti se mění v závislosti na směru šíření signálů. V této práci je zkoumáno porovnání elektrických impedančních měření s měřením rozptýleného světla. Vepřové maso se vyznačuje relativně homogenní strukturu. Měření stárnutí probíhalo na dvou typech vzorků. Jeden byl vystaven působení okolí, druhý zabalený v polyetylénové folii. Elektrická metoda je slibná v tom, že poskytuje mnohem více informací pomocí relativně laciného a rychlého měřicího systému. Optická metoda umožní měřit stáčení polarizační roviny s časem v rozsahu 95 stupňů. Nicméně bude třeba provést další měření, které by ukázalo vztah mezi optickým rozptylem, elektrickou anizotropií a strukturálními změnami v mase při jeho stárnutí..

Anglický abstrakt

Different ultrasonic, electromagnetic, electrical and optical methods are used for meat ageing detection. Muscles are turbid anisotropic media, they exhibit changes in electrical and optical properties according to the direction of the electrical and optical fields in the sample. The work assesses the feasibility of impedance measurements for meat ageing detection and their comparison with optical measurement of scattered light. The pork chop slices were used for their relative homogeneity. An investigation was carried out for the detection of the ageing of unpacked slices exposed directly to the air, and other packed in polyethylene bags. The electrical method is a promising method due to the possibility of getting much information and realizing cheap and fast enough measurement systems. The optical method allows measure the rotation of polarization plane in the range of 95 degrees within considered period. Nevertheless, further work has to be provided to determine closer relationships between optical scattering characteristics, electrical anisotropy in ageing-related tissue structural properties.

Klíčová slova

Anizotropie, impedance, rozptyl, polarizace, maso, zralost

Rok RIV

2013

Vydáno

17.05.2013

Nakladatel

SPIE

Místo

Bellingham USA

Strany od

84471L1

Strany do

84471L8

Strany počet

8

BibTex


@article{BUT99869,
  author="Elena {Prokopyeva} and Pavel {Tománek} and Lucie {Kocová} and Tomáš {Palai-Dany} and Zdeněk {Balík} and Pavel {Škarvada} and Lubomír {Grmela}",
  title="Comparison of optical and electrical investigations of meat ageing",
  annote="Different ultrasonic, electromagnetic, electrical and optical methods are used for meat ageing detection. Muscles are
turbid anisotropic media, they exhibit changes in electrical and optical properties according to the direction of the
electrical and optical fields in the sample. The work assesses the feasibility of impedance measurements for meat ageing detection and their comparison with
optical measurement of scattered light. The pork chop slices were used for their relative homogeneity. An investigation
was carried out for the detection of the ageing of unpacked slices exposed directly to the air, and other packed in
polyethylene bags. The electrical method is a promising method due to the possibility of getting much information and
realizing cheap and fast enough measurement systems. The optical method allows measure the rotation of polarization
plane in the range of 95 degrees within considered period. Nevertheless, further work has to be provided to determine
closer relationships between optical scattering characteristics, electrical anisotropy in ageing-related tissue structural
properties.",
  address="SPIE",
  chapter="99869",
  doi="10.1117/12.2016876",
  institution="SPIE",
  number="8774",
  volume="8774",
  year="2013",
  month="may",
  pages="84471L1--84471L8",
  publisher="SPIE",
  type="journal article"
}