DEVELOPMENT OF OPERATIONAL QUALITY CONTROL METHOD FOR MEAT PRODUCTS

Abstract

Assortment of finished products of meat in the consumer market in Ukraine is quite wide, but a large number of products are very varied in quality. Today quality control of meat and meat products is very important. Doing assessing of a quality of meat, the importance is focused on meat organoleptic characteristics which shall identify the most characteristic features of a particular type of meat for the consumer and classify them. The following distinguishing features of meat freshness are: the number of fibers, medium size, color, edge definition fibers. A method for operational quality control for meat products by customers in the points of product sale based on the optical methods using modern digital optoelectronic has been developed. In the article are described problems that shall be solved to implement optical method of operational dentification of a meat type. The operational analysis method allows getting fast results and assesses the structure of most types of meat products, which gives reason to recommend it for quality control and detect adulteration of meat products.