In the present research first results to define and analytically evaluate a new parameter, “Meat Cooking Shrinkage” (MCS) are reported. As many factors affect the shrinkage of meat, a series of preliminary experiments were conducted to develop a standardized MCS protocol, as accurate and repeatable as possible. At this purpose Video Image Analysis (VIA) was used. MCS provides a rapid and accurate measurement, associated with repeatability, but its improvement is possible and more researches are being carried out.

Meat Cooking Shrinkage: a new parameter to evaluate meat quality

BARBERA, Salvatore;BATTAGLINI, Luca Maria;TASSONE, Sonia
2004

Abstract

In the present research first results to define and analytically evaluate a new parameter, “Meat Cooking Shrinkage” (MCS) are reported. As many factors affect the shrinkage of meat, a series of preliminary experiments were conducted to develop a standardized MCS protocol, as accurate and repeatable as possible. At this purpose Video Image Analysis (VIA) was used. MCS provides a rapid and accurate measurement, associated with repeatability, but its improvement is possible and more researches are being carried out.
XXXIX Simposio Internazionale di Zootecnia
Roma
10/06/2004
Meat Science & Research
LEABIO tech
257
264
meat; cooking shrinkage; video image analysis
S. Barbera; L. M. Battaglini; S. Tassone
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2318/46685
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