Using Density Measurement on Semispinalis capitis as a Tool to Determinate the Composition of Pork Meat

6Citations
Citations of this article
11Readers
Mendeley users who have this article in their library.

This article is free to access.

Abstract

The aim of the present study was an attempt to utilize density measurements using different methods as 3D scanning, hydrostatic, and pycnometric for the estimation of chemical composition of 20 pork semispinalis capitis. The density determined with direct (hydrostatic, pycnometric) and indirect (3D scanning) methods was correlated with water, protein, fat, and ash content. The highest correlation coefficients (absolute value) between density and water (r = 0.86), protein (r = 0.79), and fat (r = − 0.87) content of pork necks were found for hydrostatic method. Despite the standard error of prediction (SEP) obtained for density determination using 3D scanning method was close to acceptable tolerance range recommended by the EU law, which amounts to 20% mean value on the declaration of calculated fat and protein content in a product, further studies are needed on a larger population of samples.

Cite

CITATION STYLE

APA

Adamczak, L., Chmiel, M., Florowski, T., Pietrzak, D., Witkowski, M., & Barczak, T. (2018). Using Density Measurement on Semispinalis capitis as a Tool to Determinate the Composition of Pork Meat. Food Analytical Methods, 11(6), 1728–1734. https://doi.org/10.1007/s12161-018-1151-z

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free