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Measurement of oxygen penetration into meat using an oxygen micro‐electrode
Author(s) -
MORLEY M. J.
Publication year - 1971
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1971.tb01624.x
Subject(s) - penetration (warfare) , oxygen , electrode , penetration depth , clark electrode , materials science , respiration , analytical chemistry (journal) , chemistry , environmental chemistry , anatomy , optics , biology , mathematics , physics , organic chemistry , operations research , electrolyte
Summary An oxygen microelectrode was applied to the measurement of the penetration of oxygen into lean meat exposed to the air. The variation of oxygen penetration with time, temperature and muscle type was investigated. Results show that penetration increases fairly linearly with time, until heavy surface contamination occurs. Fairly large variations were observed between different muscles. The results were compared with related colour and muscle‐respiration data.