屠宰和未屠宰山羊肉的电容性区分

Roaa A. Mohmmad, T. Ibrahim, M. Begam
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引用次数: 0

摘要

本研究探讨了利用电容区分屠宰和非屠宰山羊肉的可能性。利用介电光谱对山羊死后肌肉中屠宰肉和非屠宰肉的鉴别进行了研究。根据每次肉类试验的介电常数,分析了肉类老化过程中介电性能的变化。为此,在垂直于肌肉纤维方向的不同频率和死后时间测量电容。结果表明,屠宰组织和未屠宰组织的介电特性存在显著差异,这使它们成为正确屠宰分化的合适参数。本研究的新颖之处在于构建能够区分屠宰和非屠宰肉类的建议。
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A capacitive discrimination of slaughtered and non-slaughtered goat meat
This research investigates the possibility of differentiating slaughtered and non-slaughtered goat meat using capacitor. The use of dielectric spectra to distinguish slaughtered and non-slaughtered meat in goat muscle during postmortem period was evaluated. The changes in dielectric properties during meat ageing were analyzed in terms of permittivity for each meat test. For these purposes, capacitance was measured at various frequencies and postmortem times perpendicular to muscle fiber directions. Significant differences in dielectric properties between slaughtered and non-slaughtered tissue were observed in the results making them suitable parameters for properly slaughtered differentiation. The novelty of this research is to construct advice which is able to distinguish between slaughtered and non-slaughtered meat.
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