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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, V.Ya.
Tychkov, V.V.
Trembovetska, R.V.
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
First Page: 32
End Page: 33
Appears in Collections:Наукові публікації викладачів (ФЕТР)

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