A microwave ring-resonator sensor for non-invasive assessment of meat aging

• Main Authors: Jilnai, M.T., Wen, W.P., Cheong, L.Y., Rehman, M.Z.U.
• Format: Article
• Published: MDPI AG 2016
• 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/25565/
• Institution: Universiti Teknologi Petronas

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...