The potentialities of the process-accompanying characterisation of meat based on dielectric time domain reflectometry
Description:
The dielectric time domain reflectometry is a high frequency technology, with which the dielectric properties of tissues can be detected. Within the present research project now the suitability of this technology shall be investigated in consideration of the acquisition of freshness and quality of meat as well as the identification of a potential freezing process. To achieve this aim high frequency measurements are made with a hand-held unit on different stored or frozen and thawed meat varieties. These measurement results are assessed and within the scope of the storage trials they are also compared with some conventional parameters of freshness and quality and are referred to them.
Executive Institute:
MRI - Department of Safety and Quality of Meat (MRI-FL) Details of MRI - Department of Safety and Quality of Meat
Parent institution:
Max Rubner-Institut - Federal Research Institute of Nutrition and Food (MRI) Details of (MRI) (Baden-Württemberg)
Contract period:
01. 05. 2008 - 31. 01. 2011
Participating Institutions:
- Schwarz Cranz GmbH & Co. KG Details of Schwarz Cranz GmbH & Co. KG
- Deutsche See GmbH Details of Deutsche See GmbH
- SEQUID GmbH (SEQUID) Details of SEQUID
- Tönnies Lebensmittel GmbH & Co. KG Details of Tönnies Lebensmittel GmbH & Co. KG
Funding Programme:
- BMELV / Core funding Details of BMELV / Core funding
Subject:
- Food Processing
Purpose of research:
Basic research
Funding Institutions:
- Federal Ministry of Food, Agriculture and Consumer Protection (BMELV) Details of (BMELV)
Project Management Agency:
- Federal Ministry of Food, Agriculture and Consumer Protection (BMELV) Details of BMELV