The application of the gas sensor (PQC) for the testing of meat quality
2002
Rajakovic, V. | Cickaric, D. | Rajakovic, Lj. (Tehnolosko-metalurski fakultet, Beograd (Yugoslavia))
In this study the volatiles from different kind of meat samples were analysed. Results of sensory analysis gave good marks about freshness, smell, look and constitution of each meat sample. All fresh samples had the same identified compounds. Comparing the results from GC and sensor results from fresh and ten days aged samples the resulting plots gave different patterns. The result shown in plots gives us information of difference in quality and freshness of meat sample. Relation between results from sensors and results of organoleptic analysis in the aroma of samples was found and they both gave full information of sample aroma. These methods are not competitive, but additive methods.
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