Detail publikace

Angular absorption of light used for evaluation of structural damage to porcine meat caused by aging, drying and freezing

KASPAR, P. PROKOPYEVA, E. TOMÁNEK, P. GRMELA, L.

Originální název

Angular absorption of light used for evaluation of structural damage to porcine meat caused by aging, drying and freezing

Typ

článek v časopise ve Web of Science, Jimp

Jazyk

angličtina

Originální abstrakt

Meat as a rich source of protein is sought after by people from all over the world. It is also very susceptible to decay because of many internal and external processes affecting it. In this work an easy and quick method of detection of structural damage caused by decay or mishandling the meat is attempted by the method of angular absorption of light. The difference between structural changes due to aging, drying and freezing is explored and the resulting changes in light absorption in meat samples are presented. This work demonstrates that the measurement of optical angular dependency of absorption in relation to the muscle fibers in muscle tissue has the potential of detecting structural damage to the sample for meat quality control purposes.

Klíčová slova

Meat, Aging, Drying, Freshness, Refreezing, Light absorption

Autoři

KASPAR, P.; PROKOPYEVA, E.; TOMÁNEK, P.; GRMELA, L.

Vydáno

18. 12. 2016

Nakladatel

Elsevier Ltd.

ISSN

0309-1740

Periodikum

MEAT SCIENCE

Číslo

126

Stát

Spojené království Velké Británie a Severního Irska

Strany od

22

Strany do

28

Strany počet

7

URL

BibTex

@article{BUT130393,
  author="Pavel {Kaspar} and Elena {Prokopyeva} and Pavel {Tománek} and Lubomír {Grmela}",
  title="Angular absorption of light used for evaluation of structural damage to porcine meat caused by aging, drying and freezing",
  journal="MEAT SCIENCE",
  year="2016",
  number="126",
  pages="22--28",
  doi="10.1016/j.meatsci.2016.12.004",
  issn="0309-1740",
  url="http://www.sciencedirect.com/science/article/pii/S0309174016306295"
}