The Feasibility of Microwave Spectroscopy for Evaluation of Freezing Method in Meat

A. Mason; S.G. Bjarnadottir; F. Bjerke; O. Alvseike

The Feasibility of Microwave Spectroscopy for Evaluation of Freezing Method in Meat

In: 63rd International Congress of Meat Science and Technology

Authors:

A. Mason

A. Mason Animalia, Norwegian Meat and Poultry Research Centre, Økern 0513, Oslo, Norway; alex.mason@animalia.no

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S.G. Bjarnadottir

S.G. Bjarnadottir Animalia, Norwegian Meat and Poultry Research Centre, Økern 0513, Oslo, Norway; alex.mason@animalia.no

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F. Bjerke

F. Bjerke Animalia, Norwegian Meat and Poultry Research Centre, Økern 0513, Oslo, Norway; alex.mason@animalia.no

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, and

O. Alvseike

O. Alvseike Animalia, Norwegian Meat and Poultry Research Centre, Økern 0513, Oslo, Norway; alex.mason@animalia.no

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Type:: Chapter

Pages:: 688–689

DOI:: https://doi.org/10.3920/9789086868605_307

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Freezing is an essential part of the value-chain in the meat industry, and therefore optimization is a goal that many researchers have sought to address. However, the techniques available for monitoring or observing the differences between freezing methods is limited and they suffer from being costly, cumbersome and time consuming to employ. Therefore, this paper reports on a novel technique using microwave spectroscopy where differences in microwave spectra between 4.0-7.5 GHz have been observed and classified in relation to three different freezing methods. The technique was also able to determine a highly reproducible difference between samples before and after freezing.

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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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The Feasibility of Microwave Spectroscopy for Evaluation of Freezing Method in Meat

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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