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A NEW EXPRESS METHOD FOR DETERMINATION OF THE THERMAL STATE OF POULTRY MEAT |
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| รหัสดีโอไอ | |
| Creator | Anton Tokarev, Veronika Lashkova, Diana Orlova, Tamara Kalyuzhnaya and Alexander Drozd |
| Title | A NEW EXPRESS METHOD FOR DETERMINATION OF THE THERMAL STATE OF POULTRY MEAT |
| Contributor | - |
| Publisher | TuEngr Group |
| Publication Year | 2562 |
| Journal Title | International Transaction Journal of Engineering, Management, & Applied Sciences & Technologies |
| Journal Vol. | 10 |
| Journal No. | 14 |
| Page no. | 10A14J: 1-5 |
| Keyword | Thawed poultry meat, Meat adulteration, Muscle fibers, Defrosted poultry meat, Express inspection method. |
| URL Website | http://tuengr.com/Vol10_14.html |
| Website title | ITJEMAST V10(14) 2019 @ TuEngr.com |
| ISSN | 2228-9860 |
| Abstract | The purpose of this study was to study the rapid method for identifying chilled and defrosted poultry meat. The essence of the express method is to study the basic structural elements of muscle fiber in native meat preparations, crushed between thin glass slices of the compressorium and stained with a mixture of dyes, which allows you to get results in the shortest time and at the lowest cost. From this research result using a simple express method, it is possible to reliably determine whether the meat was frozen. Thus, as a result of the study, it was found that this methodology is effective and has several advantages: quick lead times, low costs, the ability to conduct research not only in laboratories but also in places where products are sold. |
