“…In cases such as pork patties, where direct transducer/sample contact implies an inevitable alteration of the samples, the use of the Non-Contact Resonant Ultrasound Spectroscopy (NC-RUS) technique is highly convenient. NC-RUS is based on the excitation of thickness resonances in the sample under study (Fariñas, 2016). A disadvantage of this approach is the limited energy available due to the high mismatch between the air and the grounded meat impedances.…”