Exploring the use of Low-intensity Ultrasonics as a Tool for Assessing the Salt Content in Pork Meat Products

Meat industry demands non-destructive techniques for the control of the salting process to achieve a homogeneous final salt content in salted meat products. The feasibility of using low-intensity ultrasound for characterizing the salting process of pork meat products was evaluated. The ultrasonic ve...

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Bibliographic Details
Published inPhysics procedia Vol. 70; pp. 837 - 840
Main Authors García-Pérez, J.V., de Prados, M., Martínez-Escrivá, G., González, R., Mulet, A., Benedito, J.
Format Journal Article
LanguageEnglish
Published Elsevier B.V 2015
Subjects
non-destructive technology
online monitoring
pork meat
quality control
salting process
Ultrasound
non-destructive technology
quality control
salting process
Ultrasound
pork meat
online monitoring
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Summary:Meat industry demands non-destructive techniques for the control of the salting process to achieve a homogeneous final salt content in salted meat products. The feasibility of using low-intensity ultrasound for characterizing the salting process of pork meat products was evaluated. The ultrasonic velocity (V) and time of flight (TF) were measured by through-transmission and pulse-echo methods, respectively, in salted meat products. Salting involved an increase of the V in meat muscles and a decrease of the time of flight in whole hams. Measuring the V before and after salting, the salt content could be estimated. Moreover, online monitoring of the salting process by computing the TF could be considered a reliable tool for quality control purposes.
ISSN:1875-3892
1875-3892
DOI:10.1016/j.phpro.2015.08.171