Ultrasound velocity to measure beef, chicken and fish fillet fat content

Halim, M. H. Abdul; Buniyamin, Norlida; Shari, M. A. Mohd; Kassim, Rosni Abu

doi:10.1109/scored.2012.6518610

Cited by 5 publications

(1 citation statement)

References 3 publications

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“…Although the literature typically focuses on parameters related to wave velocity and attenuation, recent studies have introduced less common acoustic parameters, including frequency components associated with fast Fourier transform (FFT) [8] and attenuation (without visible echo presence in the corresponding A-scan) measured in terms of energy reception time [13]. The contributions of the acoustic characterization of beef meat are scarce, and moreover, only traditional ultrasonic parameters were considered [14][15][16].…”

Section: Introductionmentioning

confidence: 99%

Acoustic Characterization Study of Beef Loins Using Ultrasonic Transducers

Jiménez,

Rufo,

Paniagua

et al. 2023

Sensors

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The objective of this study was to non-destructively characterize samples of fresh beef loin by low-intensity ultrasound inspection at various frequencies and to correlate the acoustic parameters of these inspections with quality parameters. In this regard, ultrasonic parameters such as ultrasound pulse velocity (UPV) and variables related to attenuation and frequency components obtained from fast Fourier transform (FFT) were considered. For this, pulsed ultrasonic signal transducers with a frequency of 0.5 and 1.0 MHz were used. Acoustic parameters and those obtained through traditional instrumental analyses (physicochemical and texture) underwent a Pearson correlation analysis. The acoustic determinations revealed numerous significant correlations with the rest of the studied parameters. The results demonstrate that ultrasonic inspection has the ability to characterize samples with a non-destructive nature, and likewise, this methodology can be postulated as a promising predictive tool for determining quality parameters in beef loin samples.

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