A microwave ring-resonator sensor for non-invasive assessment of meat aging
The assessment of moisture loss from meat during the aging period is a critical issue for the meat industry. In this article, a non-invasive microwave ring-resonator sensor is presented to evaluate the moisture content, or more precisely water holding capacity (WHC) of broiler meat over a four-week...
| Main Authors: | Jilnai, M.T., Wen, W.P., Cheong, L.Y., Rehman, M.Z.U. |
|---|---|
| Format: | Article |
| Institution: | Universiti Teknologi Petronas |
| Record Id / ISBN-0: | utp-eprints.30953 / |
| Published: |
MDPI AG
2016
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| Online Access: |
https://www.scopus.com/inward/record.uri?eid=2-s2.0-84955145997&doi=10.3390%2fs16010052&partnerID=40&md5=883f39d2d904c2c557b43a631906bbf1 http://eprints.utp.edu.my/30953/ |
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