Non-invasive ultrasonic technology for continuous monitoring of pork loin and ham dry salting.
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DOI: 10.1016/j.meatsci.2017.01.009
Abstract: Online ultrasound measurements were taken using pulse-echo mode in loins (Longissimus dorsi) and hams at different salting times (up to 30days). From the time-domain ultrasonic wave, the time of flight (TOF) was computed as well… read more here.
Keywords: pork; invasive ultrasonic; dry salting; non invasive ... See more keywords