Please use this identifier to cite or link to this item:
https://er.chdtu.edu.ua/handle/ChSTU/1443
Title: | Investigation of physical and chemical quality control of pork products |
Authors: | Костогриз, Ярослав Володимирович Гальченко, Володимир Якович Тичков, Володимир Володимирович Трембовецька, Руслана Володимирівна Kostogrys, Ya.V. Halchenko, Volodymyr Tychkov, Volodymyr Trembovetska, Ruslana |
Keywords: | measuring control;pork;potentiometric method;physico-chemical control;feed;product quality |
Issue Date: | Sep-2019 |
Publisher: | Датчики, прилади та системи–2019 : збірник праці VІІI Міжнародної науково-технічної конференції, Черкасии – Херсон - Лазурне, вересень 2019. |
Abstract: | Meat quality is understood as a combination of properties that demonstrate the suitability of meat for consumption, they include indicators of usefulness (food and biological) and sanitary and veterinary safety (good quality and safety). By benignity, we understand the absence of spoilage processes in meat (rotting, oxidation, bitterness, mold, etc.). Safety indicators - the absence of bacteriological, chemical, mechanical pathogens in the meat (pathogenic microbes, fungi, helminths, toxins, mechanical impurities, etc.). The identification of all these indicators during the examination of meat and especially physico-chemical indicators are a veterinary and sanitary assessment of livestock products |
URI: | https://er.chdtu.edu.ua/handle/ChSTU/1443 |
First Page: | 32 |
End Page: | 33 |
Appears in Collections: | Наукові публікації викладачів (ФЕТР) |
Files in This Item:
File | Description | Size | Format | |
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сборник тезисов ДПС-2019.pdf | 4.22 MB | Adobe PDF | View/Open |
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