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Information × Registration Number 0215U000890, 0114U004629 , R & D reports Title Development of electro techniques for assessing the quality of frozen poultry meat popup.stage_title Head Odarchenko Dmytriy, Registration Date 22-07-2015 Organization Kharkov State Academy of Food Technology and Management popup.description2 The aim of the research - to develop electrophysical methods to assess the quality of frozen poultry meat. Electrophysical technique is based on differences in electrical conductivity of liquid phases isolated from fresh and frozen raw food of animal origin. With electrophysical methods kinetics amperage, CVC, and emf the electrodes in liquid phases of broiler meat. Established that the rate of fall to a constant current strength in liquid phases isolated from broilers reared under conditions housekeeping, less on average - 10% than other samples. Analysis of the kinetics of the current strength in the liquid phases of re-frozen raw meat discovered effect of freezing the speed reduction amperage. Found that the liquid phase of broiler meat derived from household has nearly half the emf value than the other samples. New method of assessing the quality of frozen poultry meat increases the level of expertise of raw materials of animal origin by reducing the time spent on the measurements, no need for technically sophisticated equipment and involving specially trained staff for its service.5481 Product Description popup.authors Гасай Євгенія Леонідівна Карбівнича Тетяна Василівна Михайлик Володимир Іванович Одарченко Микола Семенович Сергієнко Аліна Олександрівна Сподар Катерина Вікторівна popup.nrat_date 2020-04-02 Close