Abstract
In this paper, we propose a new way for the determination of aw 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 aw meters, the effects of aw 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 aw are realized in meat at different stages of drying. Reproducibility and the temperature effect are particularly analyzed.