Applications of X-ray Multi Energy Spectrometry for the Meat Industry

A. Austrich; R. Marques-Sousa; I. Muñoz; M. Font-i-Furnols; P. Gou; E. Fulladosa

Applications of X-ray Multi Energy Spectrometry for the Meat Industry

In: 63rd International Congress of Meat Science and Technology

Authors:

A. Austrich

A. Austrich IRTA – Institute of Agriculture and Food Research and Technology. XARTA. Finca Camps i Armet, s/n 17121 Monells, Girona, Spain; elena.fulladosa@irta.cat

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R. Marques-Sousa

R. Marques-Sousa IRTA – Institute of Agriculture and Food Research and Technology. XARTA. Finca Camps i Armet, s/n 17121 Monells, Girona, Spain; elena.fulladosa@irta.cat

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I. Muñoz

I. Muñoz IRTA – Institute of Agriculture and Food Research and Technology. XARTA. Finca Camps i Armet, s/n 17121 Monells, Girona, Spain; elena.fulladosa@irta.cat

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M. Font-i-Furnols

M. Font-i-Furnols IRTA – Institute of Agriculture and Food Research and Technology. XARTA. Finca Camps i Armet, s/n 17121 Monells, Girona, Spain; elena.fulladosa@irta.cat

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P. Gou

P. Gou IRTA – Institute of Agriculture and Food Research and Technology. XARTA. Finca Camps i Armet, s/n 17121 Monells, Girona, Spain; elena.fulladosa@irta.cat

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, and

E. Fulladosa

E. Fulladosa IRTA – Institute of Agriculture and Food Research and Technology. XARTA. Finca Camps i Armet, s/n 17121 Monells, Girona, Spain; elena.fulladosa@irta.cat

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Type:: Chapter

Pages:: 628–630

DOI:: https://doi.org/10.3920/9789086868605_280

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Changes on composition, on density or structure of tissues produce variations on the X-ray multi energy spectra. This work addresses the use of X-ray multi energy spectrometry to predict and characterize different parameters of meat products. Feasibility of this technology to monitor beef tenderization process, to compare bones density and to determine salt content and texture defects in dry-cured ham was evaluated. It showed a good capacity to follow the beef tenderization process and to compare densities from bones with similar height. Changes caused by induced proteolysis in dry-cured ham were also quantified. Salt content was determined with an error of 0.410%. It can be concluded that this technology could be useful for various applications in the meat industry.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Applications of X-ray Multi Energy Spectrometry for the Meat Industry

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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