Einfluss der Reinigungsintensität und der Tierpräsenz auf das Ammoniakemissionsverhalten von Betonspaltenböden in Milchviehlaufställen

In einem ökologisch bewirtschafteten Milchviehstall wurde eine spezielle Reinigungsmaschine auf einem Spaltenboden eingesetzt. Um die Ammoniakemissionen und die Wirkung der Reinigung zu untersuche, wurden Teilstücke des Bodens aus dem Stall entnommen und in klimatisierten Messkammern untersucht

Impact of processing temperature on drying behavior and quality changes in organic beef

[EN] The drying of beef has gained an increasing interest and the organic market shows an increasing demand for dried beef products. In this study, organic beef meat slices were dried at 50 °C, 60 °C and 70 °C. Moisture content and color was measured throughout the drying process alongside Vis/VNIR hyperspectral images of the slices. The results of the total color difference (ΔE) showed the biggest change for samples dried at 50 °C (ΔE = 25.6). The aw value was the lowest for slices dried at 50 °C (0.744). The hyperspectral data gave promising results regarding non-invasive prediction of moisture content and color.The Authors wish to thank the Core Organic Plus Programme for the financial support within the SusOrganic project (Project Number: BLE - 2814OE006), and the SusOrgPlus Project (Project Number: BLE – 2817OE005) and the Reload Project (Project No.: BMBF - 031A247A).Von Gersdorff, G.; Shrestha, L.; Raut, S.; Retz, S.; Hensel, O.; Sturm, B. (2018). Impact of processing temperature on drying behavior and quality changes in organic beef. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1823-1830. https://doi.org/10.4995/IDS2018.2018.7792OCS1823183

Drying of fresh organic beef with differnt pretreatments

Drying of foods is one of the oldest food preservation techniques, but it gains particular importance when regarding food quality and shelf life. Meat snacks are of growing interest because they are high in protein but low in fat and carbohydrates. In organic food production the use of preservatives is limited, and for this reason product specific drying strategies and pretreatments are essential. In this study fresh beef slices were treated with salt (0,5 % and 1 %) and salt and vinegar (0.5% and 5 %) and were dried at 70 °C in a convection dryer. Moisture content and color were measured during the drying process alongside visual to near infra-red hyperspectral images of the slices. The optimal wavelengths for moisture content and color were determined and the best optimized models visualized. For moisture content the MUCVE-PLS model was the best prediction model (minimum R2 = 0.95 /RMSE = 1.20, maximum R2 = 0.98 /RMSE = 0. 12 in the test models), for a*-value prediction the PLSR model was the best (minimum R2 = 0.91 /RMSE = 1.21, maximum R2 = 0.93 /RMSE = 0.30 in the test models). Results show that low cost optical systems can be utilized for the online and non-destructive monitoring of the drying process to describe drying kinetics and monitor quality parameters

Classification of organic beef storage conditions and maturation stage using VNIR hyperspectral imaging

Consumer trust in the food industry is heavily reliant upon accurate labelling of meat products. As such, methods which can verify whether meat is correctly labelled are of great value to producers, retailers, and consumers. This paper illustrates two approaches to classify between, fresh and frozen thawed, and in a novel manner matured and matured frozen-thawed, as well as fresh and matured beef using the 500-1010 nm waveband, captured using hyperspectral imaging, and CIELAB measurements. The results show successful classification based upon CIELAB between 1) fresh and frozen-thawed (CCR = 0.93), and 2) fresh and matured (CCR = 0.92). With successful classification between matured and matured frozen-thawed beef using the entire spectral range (CCR = 1.00). The performance of reduced spectral models is also investigated. Overall it was found that CIELAB co-ordinates can be used for successful classification for all comparisons except between matured and matured frozen-thawed. Biochemical and physical changes of the meat are thoroughly discussed for each condition

High pH thresholding of beef with VNIR hyperspectral imaging

Initial quality grading of meat is generally carried out using invasive and occasionally destructive sampling for the purposes of pH testing. Precise pH and thresholds exist to allow the classification of different statuses of meat, e.g. for detection of dry, firm, and dark (DFD) (when dealing with cattle and sheep), or pale, soft exudative meat (when dealing with pork). This paper illustrates that threshold detection for pH level in beef with different freshness levels (fresh, fresh frozen-thawed, matured, and matured frozen-thawed). Use of support vector machine (SVM) analysis allowed for the classification of beef samples with a pH above 5.9, and below 5.6, with an accuracy of 91% and 99% respectively. Biochemical and physical conditions of the meat concerning the pH are discussed