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Theoretical design analysis for a new instrument for the measurement of lean content of cartoned boneless meats
Author(s) -
DAVEY K. R.
Publication year - 1991
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.1365-2621.1991.tb02012.x
Subject(s) - carton , lean meat , volume (thermodynamics) , realization (probability) , food science , computer science , process engineering , mathematics , engineering , chemistry , statistics , mechanical engineering , physics , quantum mechanics
Summary The theory for a new instrument for the on‐line (batch continuous), and in situ measurement of the per cent chemical lean content (CL) of whole cartons of boxed, boneless meats is outlined. This idealized instrument should be non‐invasive of the carton and non‐destructive of its meat content. A practical predictive model for CL is presented, based on a proposed novel method of meat volume determination and the established difference in density of the two components of meat, lean (i.e. fat free) and fat. The importance of simplifying assumptions and potential practical realization are discussed. Other potential applications to two‐component systems are briefly discussed.