German
English
Friday, February 10, 2012
Abstracts from 
Fleischwirtschaft 90 (7), S. 106-110, 2010
The recognition of fresh meat quality parameters using the dielectric time domain reflectometry
By Cornelia Dreyß, Klaus Troeger und Ernst Lücker
meat quality | high frequency | storage time | freezing processes | extraneous water
(original article is only in German language available)
Due to the food scandals which appeared in the last few years there is an increased interest for the development of new technologies for detecting and monitoring of quality parameters especially in the sector of raw meat. As the dielectrical properties of each material, thus as well for meat, are characteristic and depend on factors such as moisture content, chemical composition, physical structure and also temperature, different
research efforts have been made within the scope of dielectricity-based measurement techniques in recent years. One measurement technique, developed by the company Sequid, for the determination of the quality parameters storage period and potentially performed freezing processes of fish is based on dielectric time domain reflectometry (TDR). The clarification of the question to what extent this method can also be
applied on fresh and raw meat is the ambition of the present project. Since the beginning of the year 2009 the first series of main experiments are in progress concerning the recognition of freezing processes just as the detection of storage time and added extraneous water. First results from the main experiments illustrate that for meat especially the recognition of added extraneous water in poultry meat as well as the detection of freezing processes are suitable application areas for this technology.
Authors' adresses
Cornelia Dreyß und Prof. Dr. Klaus Troeger, Max-Rubner-Institut Kulmbach, Institut für
Sicherheit und Qualität bei Fleisch, E.-C.-Baumann-Straße 20, 95326 Kulmbach; Prof. Dr. Ernst Lücker, Institut für Lebensmittelhygiene, Professur für Fleischhygiene, An den Tierkliniken 1, 04103 Leipzig
Due to the food scandals which appeared in the last few years there is an increased interest for the development of new technologies for detecting and monitoring of quality parameters especially in the sector of raw meat. As the dielectrical properties of each material, thus as well for meat, are characteristic and depend on factors such as moisture content, chemical composition, physical structure and also temperature, different
research efforts have been made within the scope of dielectricity-based measurement techniques in recent years. One measurement technique, developed by the company Sequid, for the determination of the quality parameters storage period and potentially performed freezing processes of fish is based on dielectric time domain reflectometry (TDR). The clarification of the question to what extent this method can also be
applied on fresh and raw meat is the ambition of the present project. Since the beginning of the year 2009 the first series of main experiments are in progress concerning the recognition of freezing processes just as the detection of storage time and added extraneous water. First results from the main experiments illustrate that for meat especially the recognition of added extraneous water in poultry meat as well as the detection of freezing processes are suitable application areas for this technology.
Authors' adresses
Cornelia Dreyß und Prof. Dr. Klaus Troeger, Max-Rubner-Institut Kulmbach, Institut für
Sicherheit und Qualität bei Fleisch, E.-C.-Baumann-Straße 20, 95326 Kulmbach; Prof. Dr. Ernst Lücker, Institut für Lebensmittelhygiene, Professur für Fleischhygiene, An den Tierkliniken 1, 04103 Leipzig
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