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Document IIF

Méthode améliorée pour mesurer l'activité de l'eau à la surface de la viande pendant la réfrigération.

Improved method to measure surface water activity of meat during chilling.

Auteurs : NORTH M. F., HILL K.

Résumé

Meat weight loss, appearance and microbial growth during chilling and storage are al1 affected by the water activity at the surface of the product. Unfortunately, this parameter has not been well defined in the past because it is difficult to measure and varies with time during the chilling process. In previous work, a measurement method based on the fundamental definition of water activity and involving mathematical modelling was developed. An apparatus was also constructed to take intermittent readings of water activity as the meat cooled. In this paper we describe significant improvements to this methodology and to the original apparatus. Some water activity measurements with the improved system are also reported.

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Format PDF

Pages : 2006-1

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    20 €

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Détails

  • Titre original : Improved method to measure surface water activity of meat during chilling.
  • Identifiant de la fiche : 2007-0721
  • Langues : Anglais
  • Source : Innovative Equipment and Systems for Comfort and Food Preservation.
  • Date d'édition : 16/02/2006

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