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• W2091348857 abstract "Young’s modulus and Poisson’s ratio values were determined for selected pork coldcuts (canned ham and Podwawelska sausage) based on measurements of sound velocity and the attenuation coefficient in samples, the results of compression tests and sample density measurements. All measurements were performed at 5 °C and 20 ± 1 °C. Poisson’s ratio for the analyzed products was determined at the indicated temperature based on the measured acoustic parameters, sample density and the value of Young’s modulus calculated in mechanical tests. The average value of Poisson’s ratio was determined 0.49999, and it was similar to the values cited by other authors. The average Poisson’s ratio and the results of ultrasonic measurements were used to calculate Young’s modulus. At 5 °C, the average Young’s modulus values for canned ham and Podwawelska sausage were determined at 185.3 and 148.2 kPa, respectively, in the compression test, and at 193.1 and 145.4 kPa, respectively, in ultrasonic measurements. At 20 °C, the above values were determined at 151.4 and 99.9 kPa, and at 147.2 and 86.1 kPa, respectively. Young’s modulus values calculated based on acoustic measurements did not differ significantly from the values determined based on the results of mechanical tests." @default.
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• W2091348857 date "2015-02-01" @default.
• W2091348857 modified "2023-10-18" @default.
• W2091348857 title "Ultrasonic determination of mechanical properties of meat products" @default.
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• W2091348857 doi "https://doi.org/10.1016/j.jfoodeng.2014.09.024" @default.
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