Lard classification from other animal fats using dielectric spectroscopy technique

• Main Authors: Amat Sairin, Masyitah, Abd Aziz, Samsuzana, Tan, Chin Ping, Mustafa, S., Abd Gani, S. S., Rokhani, Fakhrul Zaman
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2019
• Online Access: http://psasir.upm.edu.my/id/eprint/70666/1/4%20-%20IFRJ171150.R1-Final.pdf; http://psasir.upm.edu.my/id/eprint/70666/; http://www.ifrj.upm.edu.my/26%20(03)%202019/4%20-%20IFRJ171150.R1-Final.pdf
• Institution: Universiti Putra Malaysia

Lard adulteration in processed foods is a major public concern as it involves religion and health. Most lard discriminating works require huge lab-based equipment and complex sample preparation. The objective of the present work was to assess the feasibility of dielectric spectroscopy as a method fo...