"tecnilab" - 1 õppematerjal

Liha töötlemine

et al. 2000, 2001; Liu et al. 2001, 2003; meat and meat product composition by using Leroy et al. 2004; Shackelford et al. 2004, NIR technology. Other sensors use the 2005; Andrés et al. 2008; Naganathan et al. FT-NIR to analyze the composition of meat 2008a, b; Ripoll et al. 2008; Sierra et al. and poultry (Quadra Chem Lavoratories, 2008; ), in poultry meat (Valdes and Summers Ltd., U. K.). The FOP analyzer® (Tecnilab, 1986; Cozzolino et al. 1996; Rannou and Spain) utilizes the NIR with a fiber-optic Downey 1997; Ding et al. 1999; Fumière probe for measuring proteins, moisture, and et al. 2000; Lyon et al. 2001), in lamb fat in processed meats. Other sensors avail- (Cozzolino et al. 2000; Andrés et al. 2007), able for real-time measurements of fat, mois- in oxen (Prieto et al. 2006, 2008a, b), and in ture, and protein in meat products are the