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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10610 - Biophysics

Projekt

<a href="/cs/project/LO1401" target="_blank" >LO1401: Interdisciplinární výzkum bezdrátových technologií</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2016

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

MEAT SCIENCE

ISSN

0309-1740

e-ISSN

1873-4138

Svazek periodika

neuveden

Číslo periodika v rámci svazku

126

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

7

Strana od-do

22-28

Kód UT WoS článku

000393937100004

EID výsledku v databázi Scopus

2-s2.0-85009821256