Gravimetric method of content (by mass) of bone inclusions in ground meat products

Authors

  • Н. Usatenko Institute of Food Resources NAAS
  • Yu. Okhrimenko Institute of Food Resources NAAS
  • S. Bondar Institute of Food Resources NAAS

Keywords:

gravimetric method, bone fragments, methods, metrology, mechanically deboned meat, meat products, error, ground meats

Abstract

Gravimetric method to determinate adulteration of meat products (convenience foods, sausage products, canned foods) by illegally excessive use of mechanically deboned meat in the formulations was developed.

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References

ГОСТ Р 51604-2000: Мясо и мясные продукты. Метод гистологической идентификации состава.

ДСТУ – Н РМГ 61:2006 «Настанова. Метрологія. Показники точності, правильності, прецизійності методик кількісного хімічного аналізу. Методи оцінення».

ДСТУ ГОСТ ИСО 5725 – 2:2005 Точність (правильність і прецизійність) методів та результатів вимірювання. Частина 2. Основний метод визначення повторюваності і відтворюваності стандартного методу вимірювання (ГОСТ ИСО 5725-2-2003, IDТ).

ДСТУ ГОСТ ИСО 5725-4:2005 Точність (правильність і прецизійність) методів та результатів вимірювання. Частина 4. Основні методи визначення правильності стандартного методу вимірювання (ГОСТ ИСО 5725-4-2003, IDТ).

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Published

2013-02-04

How to Cite

Usatenko Н., Okhrimenko, Y. ., & Bondar, S. (2013). Gravimetric method of content (by mass) of bone inclusions in ground meat products. FOOD RESOURCES, 1(1), 43–49. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/398

Issue

Vol. 1 No. 1 (2013): Food Resources

Section

Технічні науки

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