Comparison of optical and electrical investigations of meat ageing

článek v časopise ve Web of Science, Jimp

angličtina

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.

Anisotropy, impedance, scattering, polarization, meat, ageing

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

2013

17. 5. 2013

SPIE

Bellingham USA

0277-786X

Proceedings of SPIE

8774

8774

Spojené státy americké

84471L1

84471L8

8