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Abstrakt
Meat constitutes an important component of human diet. In order to ensure that it is safe to consume, it is important to be able to determine whether a particular sample is fresh. To this end, an analysis of the headspace of pork, beef, and poultrywas performed over a period of seven days using ultra-fast gas chromatography. Compounds that may possibly be used as indicators of spoilage were identified. Based on the obtained results it was concluded, that it is possible to distinguish between particular meat samples based on the day of analysis, as well as differentiate between different kinds of meat.
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Informacje szczegółowe
- Kategoria:
- Aktywność konferencyjna
- Typ:
- materiały konferencyjne indeksowane w Web of Science
- Tytuł wydania:
- 12th International Students Conference Modern Analytical Chemistry strony 118 - 121
- Język:
- angielski
- Rok wydania:
- 2016
- Opis bibliograficzny:
- Wojnowski W., Majchrzak T., Dymerski T., Namieśnik J..: Meat freshness classification using ultra-fast gas chromatography, W: 12th International Students Conference Modern Analytical Chemistry, 2016, Charles University in Prague, Faculty of Science,.
- Weryfikacja:
- Politechnika Gdańska
wyświetlono 87 razy