ASSESSMENT OF FRESHNESS IN CHICKEN MEAT BY ELECTRICAL IMPEDANCE
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Date
2015
Journal Title
Journal ISSN
Volume Title
Publisher
TANUVAS, Chennai
Abstract
A study was conducted to evaluate the freshness of chicken meat by
measuring the electric properties such as impedance, resistivity, conductivity of
the Chicken thigh and breast meat stored at 4 ± 1° C at various intervals viz., 0, 4,
8, 12, 24, 36, 48, 72 hours alter slaughter and to correlate these properties with
physico -chemical characteristics like pH, ERV, Colour, Water holding capacity.
Description
TNV_TH_2015_MTM13005
Keywords
Food Technology