METHOD FOR DETERMINATION OF DEPTH OF BRINE PENETRATION INTO WHOLE-MUSCLE FRAGMENTS OF TURKEY MEAT Russian patent published in 2021 - IPC G01N33/12 A23B4/23 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to study turkey meat salting stage in production of whole-muscle products. Determination of depth of brine penetration into whole-muscular turkey meat pieces is performed by way of meat salting in salt solution with addition of fluorescent substance in the capacity of which uranium is used, and its maintenance in refrigerator at temperature 0±4°C, transverse sections and uranium are used to illuminate the brine penetration depth under the action of a UV source. Measurements are carried out at 3-5 points and average depth of brine penetration is determined.

EFFECT: more accurate determination of the depth of brine penetration into whole-muscle turkey meat pieces.

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