A NEW APPROACH TO DETERMINING THE QUALITATIVE CHARACTERISTICSOF CHICKEN BREAST MEAT
QMVPVC
DOI:
https://doi.org/10.25712/ASTU.2072-8921.2025.01.005Keywords:
chicken breast, spectrophotometer, optical density, meat freshness, spoilage.Abstract
To determine the freshness of meat, organoleptic methods are used, the results of which are influenced by the human factor and the determination of the products of the primary breakdown of proteins in the broth. In the work, we developed and modernized a method for determining the freshness of chicken breast meat using a spectrophotometer. The degree of broth dilution was investigated, the optical density wavelength was selected, and measurements were made during the spoilage of chicken breast meat, both in natural and artificial conditions. The freshness indicators of chicken breast meat by optical density from meat extract were best determined under the following conditions: The ratio of broth: distilled water is 1:4 and the wavelength is 390nm. It was found that optical density values for fresh meat range from 0.570 to 0.445.The objects of the study are minced chicken breast. Chicken meat is the most popular source of animal protein in the modern world. One of the reasons for the popularity of this type of raw material is the lower price, which satisfies the demand among consumers. Comparing chicken meat with other types of raw materials of animal origin, it is a perishable product with a limited shelf life. A large number of microorganisms located on the entire surface of meat play an important role in spoiling chicken. This factor is unfavorable for production, since it carries great losses in the creation of food products. Preventing spoilage at an early stage of production is a promising direction in the field of determining the degree of freshness of chicken meat, since it will save large volumes of production raw materials. The results obtained in the course of the conducted research allow us to conclude that during the conducted scientific experiments, an objective quality indicator was identified, which was determined by the photometric method. This method will significantly reduce the time for checking the degree of freshness of chicken meat
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Copyright (c) 2025 Marina G. Kurbanova, Sergey S. Ryazanov, Roman V. Kryuk, Arseniy D. Balaba
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