Ultrasound velocity to measure beef, chicken and fish fillet fat content

The objective of this research is to develop a reliable non invasive method to measure fat content in beef and fish fillet using ultrasound A-Mode scan. The results of the fat measurement from this non invasive method were then compared to the results of fat measurement using a proven method. The So...

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Bibliographic Details
Published in2012 IEEE Student Conference on Research and Development (SCOReD) pp. 54 - 58
Main Authors Abdul Halim, M. H., Buniyamin, N., Mohd Shari, M. A., Abu Kassim, R.
Format Conference Proceeding
LanguageEnglish
Published IEEE 01.12.2012
Subjects
A-mode scan
Fat content
Fillet
Ultrasound velocity
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Summary:The objective of this research is to develop a reliable non invasive method to measure fat content in beef and fish fillet using ultrasound A-Mode scan. The results of the fat measurement from this non invasive method were then compared to the results of fat measurement using a proven method. The Soxhlet method is a standard fat measurement procedure recommended by the Association of Official Analytical Chemist (AOAC). The samples used in this investigation are chicken, meat and fish fillets. The experimental results showed that there is correlation between fat content and the measured ultrasound velocity travelled in the sample. This indicates that fat measurement using the ultrasound A-Mode scan technique can be used to determine fat content in fillet with reasonable accuracy.
ISBN:9781467351584
146735158X
DOI:10.1109/SCOReD.2012.6518610