METHOD FOR DETERMINATION OF SPECIES IDENTITY, FRESHNESS AND THERMAL CONDITION OF MEAT RAW MATERIAL Russian patent published in 2013 - IPC G01N33/12 

FIELD: food industry.

SUBSTANCE: meat raw material sample are separated into muscular and fat tissues that are milled into pieces with side size equal to no more than 5 mm. Then the tissue samples are separately placed into tightly sealed glass vessels and thermostated during 15-25 each, the temperature inside the heating chamber equal to 40-50°C. Volatile substances sampled from each vial are passed through a line of non-selective chemical sensors reacting to the volatile mixture components by change of the sensitive layer electric conductivity; the sensor response is converted to an electronic signal that is registered by a PC; the electronic signal is processed and compared to reference samples by the method of principal components analysis (PCA).

EFFECT: method enables fast and accurate determination of meat material species identity, freshness and thermal condition.

4 dwg, 3 ex