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肉禽类

Monitoring of physical–chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue

This work describes the correlation found a long 10 days between potentiometric measurements obtained by using an electronic tongue and the variation in certain physicochemical, microbial and biochemical parameters measured on a whole piece of pork loins to red under refrigeration.

Sensory based quality control utilising an electronic nose and GC-MS analyses to predict end-product quality from raw materials

The objective of the present study was to investigate if an electronic nose, comprising six metal oxide sensors (MOS) could predict the sensory quality of porcine meat loaf, based on measuring the volatiles in either the raw materials or the meat loaf produced from those raw materials.

电子舌对不同储存时间的杜大长猪肉的区分辨别

通过电子舌的检测,经过主成分分析可以看出,电子舌对不同储藏时间的杜大长猪肉样的主成分得分值分布在不同的区域, 且各区域间互不干扰,说明电子舌可以很好地应用于不同储藏时间的杜大肠猪肉样的区分辨别,可用于猪肉样品的新鲜度检测。

对猪肉不同部位肌肉及不同品种肉类的区分辨别

牦牛肉、牛肉和猪肉样品分别分布在图中的不同位置,说明不同的肉类之间存在差异,牦牛肉与其他 2 种肉类的差异明显。