On the Inspection Method of Freshness of Meat

肉類の鮮度測定法に関する研究

On the Inspection Method of Freshness of Meat

Creators Nakano Keiji

Creators Kitsuka Shizuo

The measuring method of pH and volatile basic nitrogen respecting the meat freshness has been studied.The experiments were done in the respects of materials, diffusion time､ absorption capacity and temperature according to CONWAY's method, A.0.A.C.method(air-passing method)and distillation method. The results obtained were as follows: 1.As for the measurements of pH, the test paper method, the colorimetric method by buffer solution, the leaf-colorimeter method and the glass electric pole method give similar results. The glass electric pH-meter gives more accurate result than others, though the method is complicated and needs longer time. 2.In every case, the measurement of volatile basic nitrogen do not differ from each other.・・・

[ISSN]0513-1715

[NCID]AN00244250