Petr Dvořák – MASO-INTERNATIONAL

Comparison of two physical principles for determining the pH in meat

Authors: Petr Dvořák, Jana Doležalová, Katarína Beňová, Dionýz Maté, Ladislav Kovářík and Hana Matoušková
Keywords: MOSFET, food safety, glass electrode

pH is one of the most important and most frequently measured physiochemical parameters in the meat industry, particularly with regard to shelf life and meat quality. A combination ion selective electrode (ISE) is used most often for this purpose. Ion-sensitive field-effect transistor technology (ISFET) is used in a newer type of pH electrode. This work … [Read more…]

Other parameters of meat colour in the CIE system

Authors: Jana Doležalová, Petr Dvořák and Dionýz Maté
Keywords: CIELAB, CIELCh, determination of meat colour, ΔE parameter

Meat colour is the first criterion of the quality of meat or meat products rated by the consumer. This article considers the quantities ΔE, Cab* and hab which can be calculated from the chromaticity coordinates L*, a* and b* in the CIELAB system. The quantities Cab* and hab are more intuitive, because they correspond to … [Read more…]