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On the Inspection Method of Freshness of Meat

Bulletin of the Faculty of Agriculture, Yamaguchi University Volume 7 Page 498-508
published_at 1956
Title
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
Source Identifiers
Creator Keywords
肉類 鮮度測定法
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.・・・
Subjects
農学 ( Other)
Languages jpn
Resource Type departmental bulletin paper
Publishers 山口大学農学部
Date Issued 1956
File Version Not Applicable (or Unknown)
Access Rights metadata only access
Relations
[ISSN]0513-1715
[NCID]AN00244250
Schools 農学部