To increase their weight, and to flavour them, chickens meats are sometimes injected with seawater. This adulteration disrupts the quality of the product, defrauds consumers, and increases the content of sodium of the chickens. A rapid assay for the authenticity of chicken meat will protect consumers, and the reputation of retailers by constantly monitoring the products on the shelves. We propose a rapid physical-chemical assays based on the measurements of the electrical behavior of chicken samples. Electrical properties, in fact, depends on the composition, and structure. In addition, our method does not requires any preparation, and does not need dedicated hardware. By contrast, conventional methods of analysis of water content of meats require long times, trained personnel, and the destruction of the sample.
|Number of pages||1|
|Place of Publication||Wageningen|
|Publication status||Published - Dec 2015|