METHOD FOR DETERMINING QUALITY OF MEAT Russian patent published in 2015 - IPC G01N33/12 

FIELD: food industry.

SUBSTANCE: meat quality determination method involves preparation of a sample of the specimen under study; one preliminarily provides for obtainment of three steadily decreasing functional dependences of meat impedance on frequency from the LF-HF frequencies range for meat samples having NOR, DFD and PSE features; from the obtained dependencies one selects the first and the second fixed frequencies and measures the sample impedance at the two selected frequencies, determining quality indicators by the ratio of measures impedance values; the method specificity consists in the first and the second fixed measurement frequencies are selected by way of determination of common intervals of functional dependencies with expressed dynamic changes of impedance depending on the frequency provided the dependence fails to satisfy the function steadiness conditions in at least one of the intervals determined which characterises a reaction course interfering with oxidation-reduction processes; one judges on the quality of meat according to the formula where k is the dimensionless coefficient; (Z_f1)c is impedance of a meat sample with crosswise positioning of fibres as measured at the first frequency f₁; (Z_f1)l is impedance of a meat sample with longitudinal positioning of fibres as measured at the first frequency f₁; (Z_f2)c is impedance of a meat sample with crosswise positioning of fibres as measured at the second frequency f₂; (Z_f2)l is impedance of a meat sample with longitudinal positioning of fibres as measured at the second frequency f₂ The first frequency is selected from the range of 27 - 32 kHz characterising the process of cell membranes destruction and development of oxidative processes accelerating further degradation of cell cultures finding manifestation in a harmonious fluctuation of impedance values of the sample under study with amplitude increasing depending on the frequency The second frequency is selected from the range of 115 - 32 kHz characterising intensity of glycolytic transformations in the process of muscular tissue autolysis finding manifestation in the dynamics of variation of impedance values of the sample under study depending on the frequency The second frequency exceeds the first one in terms of frequency no more than 4 times. The value of the dimensionless coefficient k≤1.3 established meat belonging to PSE quality group, with k=1.4÷4.8, mat belongs to DFD quality group, with k≥1.9 - to NOR quality group.

EFFECT: usage of the proposed group of inventions ensures reliable classification of meat per groups NOR, PSE and DFD and as well as labour intensity reduction.

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