Angular absorption of light used for evaluation of structural damage to porcine meat caused by aging, drying and freezing
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26220%2F16%3APU121352" target="_blank" >RIV/00216305:26220/16:PU121352 - isvavai.cz</a>
Result on the web
<a href="http://www.sciencedirect.com/science/article/pii/S0309174016306295" target="_blank" >http://www.sciencedirect.com/science/article/pii/S0309174016306295</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.meatsci.2016.12.004" target="_blank" >10.1016/j.meatsci.2016.12.004</a>
Alternative languages
Result language
angličtina
Original language name
Angular absorption of light used for evaluation of structural damage to porcine meat caused by aging, drying and freezing
Original language description
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.
Czech name
—
Czech description
—
Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
10610 - Biophysics
Result continuities
Project
<a href="/en/project/LO1401" target="_blank" >LO1401: Interdisciplinary Research of Wireless Technologies</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach
Others
Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
MEAT SCIENCE
ISSN
0309-1740
e-ISSN
1873-4138
Volume of the periodical
neuveden
Issue of the periodical within the volume
126
Country of publishing house
GB - UNITED KINGDOM
Number of pages
7
Pages from-to
22-28
UT code for WoS article
000393937100004
EID of the result in the Scopus database
2-s2.0-85009821256