Liha töötlemine
provide reliable meat quality information. foods: detection of foreign components
These sensors can be used in the process line through the application of x-rays or control
to obtain objective information in a fast and of food composition by using Near Infrared
nondestructive way. The most important are (Holm 2003). Concretely, microwave spec-
mainly based on electromagnetic energy, troscopy is currently used for the determina-
ultrasounds, and resonance techniques. These tion of moisture content in some cereals and
sensors can directly provide important infor- fruits (Kraszewski 1991, 1996; Kraszewski
mation about meat composition and struc- and Nelson 1992, 1993a, b, 1994; Kraszewski
ture; sometimes, the information provided by et al. 1998; Nelson and Bartley 2000),
the sensor does not allow discrimination of density determination (Kress-Rogers and
annaabi.ee 
