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Valencia Develops Device to Assess Chicken Meat Quality

01 July 2014

SPAIN - Researchers from the Polytechnic University of Valencia (UPV) have developed a novel device that allows the assessment of chicken meat quality based on analysis of its electrical properties.

This is a non-invasive system that help ensure the quality of the final product that reaches the consumer, reports Dictyl.

The device is the result of joint work between the Institute of Food Engineering for Development and the Institute for Molecular Imaging Instrumentation (UPV-CSIC-CIEMAT). A combination of 3D printing techniques, an advanced sensor that can register quickly and easily and measurement of the electrical properties of the product offer an accurate assessment of the quality.

Pedro J. Fito, researcher at the Institute of Food Engineering for Development of the UPV, explained that chicken meat may have that may be hidden from view and are not picked up by current methods, for example, for whole birds sold without butchering.

He said that the device allows to go further, using a simple 'shot' to offer a picture of the meat properties at the metabolic level and identify any biochemical or structural changes to the product. What we have done, he added, is apply medical techniques to the meat industry to detect internal malformations.

Researchers say this new sensor is designed to be used before the packaging line.

Ricardo J. Colom, researcher at the Institute for Molecular Imaging Instrumentation (UPV-CSIC-CIEMAT) said that the device can be used to remove malformed birds from the processing line, thus ensuring that poor quality products do not reach the consumer.

He added that the device can easily be reconfigured to meet the needs on the user.

TheMeatSite News Desk



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