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    Measuring the lean content of carcasses using TOBEC

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    Author
    Allen, Paul
    McGeehin, Brian
    Keyword
    Meat production
    Meat technology
    Fat content
    Lean meat
    Date
    2001-05
    
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    URI
    http://hdl.handle.net/11019/126
    Citation
    Measuring the lean content of carcasses using TOBEC. The National Food Centre Research Report No. 40. Paul Allen and Brian mcGeehin. Dublin; Teagasc, 2001. ISBN 1841702358
    Abstract
    This project examined the potential of two objective methods of measuring the lean and fat content of meat carcasses and cuts. Total Body Electrical Conductivity (TOBEC) and Bioelectrical Impedance Analysis (BIA) are both based on the different conductivity of lean and fat tissues. TOBEC measures the absorption by a carcass or cut of electrical energy from an electromagnetic field whereas BIA measures the resistance to the flow of an electrical current. TOBEC is a large and relatively expensive piece of equipment that is fully automated. BIA is small and relatively low cost but requires an operator.
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    Food Chemistry & Technology
    Food Programme End of Project Reports
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