How to check moisture and water-holding capacity in cooked meat?

A new study utilizes the VideometerLab to determine the moisture content and water-holding capacity of cooked pork sausages.

Traditional detection methods for determining moisture content and water-holding capacity in cooked pork sausages are destructive and time-consuming. Typically they require skilled personnel and are not suited for on-line detection.

Results of satisfactory detection and visualization of the MC and WHC showed that MSI has the potential to serve as a rapid and non-destructive method for use in sausage industry.

Ma, F., Zhang, B., Wang, W., Li, P., Niu, X., Chen, C., & Zheng, L. (2017b). Potential use of multispectral imaging technology to identify moisture content and water-holding capacity in cooked pork sausages. Journal of the Science of Food and Agriculture, 98(5), 1832–1838.

You can read more about the research and the results here.

How can we check the quality of food?

The quality of the food not only impacts our taste and experience of food but most importantly our health. Hence for the last decades, it became more important to control and inspect the food which is available to the customers.

The increase of the interest in food security led to higher demand for new technology that will allow more precise analysis. Videometer is focusing on finding new applications of rapid, accurate, and non-destructive assessment of food. It goes from seeds, grains to fish, fruits, fried products, and more. We specialise in assessing the quality, adulteration, contamination, as well as food authenticity. Learn how spectral imaging along with machine learning can contribute to food safety and integrity.

References

Ma, F., Zhang, B., Wang, W., Li, P., Niu, X., Chen, C., & Zheng, L. (2017b). Potential use of multispectral imaging technology to identify moisture content and water-holding capacity in cooked pork sausages. Journal of the Science of Food and Agriculture, 98(5), 1832–1838.