Feasibility of a new sensor for water activity determination Available to Purchase

In this paper, we propose a new way for the determination of a_w in fresh and salt meat. The principle is founded on the analysis of a small air volume inside the product. First we describe the fundamental definition of water activity, the state‐of‐the‐art of commercial a_w meters, the effects of a_w on microbiology in food. In the second step, after a description of the sensor, the principle and the procedure of measurement are explained. The measurements of a_w are realized in meat at different stages of drying. Reproducibility and the temperature effect are particularly analyzed.