Use of infrared thermography in determining meat quality

Berna YANMAZ

Makale detayları

Use of infrared thermography in determining meat quality

Yazarlar:

Berna YANMAZ

Yayıncı:

İlknur BAĞDATLI

Ana Başlıklar:

Gıda teknolojisi

Dergi:

Eurasian Journal of Food Science and Technology 2020 Vol.4 Issue 2, pp.54-58

Belge Tipi:

Makale

Yayın Tarihi:

11/2020

Belge Dili:

İngilizce

Document ID (Org No.):

2000422314

eISSN:

2667-4890

Özet:

 

In recent years, meat quality has started to take an important place in food products. Situations such as stress, pain, and infection before slaughtering reduce the quality of the meat. There are many different techniques used in determining meat quality. There are invasive and non-invasive techniques used in determining meat quality. Because of advances in technology, the popularity of non-invasive techniques has increased. Thermography can be considered as the most recent of these invasive techniques. Thermographic measurement can be made from different parts of the body such as skin and eye. Due to the minimal artifact formation, measurement of eye temperature is used more frequently than other areas of the body. This review is aimed to give information about the non-invasive detection of meat quality by infrared thermography.

Makale detayları

Use of infrared thermography in determining meat quality

Yazarlar: Berna YANMAZ

Yayıncı: İlknur BAĞDATLI

Ana Başlıklar: Gıda teknolojisi

Dergi: Eurasian Journal of Food Science and Technology 2020 Vol.4 Issue 2, pp.54-58

Belge Tipi: Makale

Yayın Tarihi: 11/2020

Belge Dili: İngilizce

Document ID (Org No.): 2000422314

eISSN: 2667-4890

Sayı

Yazarlar:

Berna YANMAZ

Yayıncı:

İlknur BAĞDATLI

Ana Başlıklar:

Gıda teknolojisi

Dergi:

Eurasian Journal of Food Science and Technology 2020 Vol.4 Issue 2, pp.54-58

Belge Tipi:

Makale

Yayın Tarihi:

11/2020

Belge Dili:

İngilizce

Document ID (Org No.):

2000422314

eISSN:

2667-4890