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Analysis of the content of mechanically separated poultry meat in sausage using computing microtomography

Analysis of the content of mechanically separated poultry meat in sausage using computing microtomography

This study highlights the possibility of computing microtomography application in food engineering. Standard methods for identifying bone inclusions in sausage products were compared to the proposed method of computing microtomography. The disadvantages of chemical and histological analysis in deter...

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Hlavní autoři: Nagdalian, A. A., Нагдалян, А. А., Rzhepakovsky, I. V., Ржепаковский, И. В., Piskov, S. I., Писков, С. И., Oboturova, N. P., Оботурова, Н. П., Timchenko, L. D., Тимченко, Л. Д., Lodygin, A. D., Лодыгин, А. Д., Blinov, A. V., Блинов, А. В.
Médium: Статья
Jazyk:English
Vydáno: Academic Press Inc. 2021
Témata:
Poultry
X-ray
Sausage
Bones
Computing microtomography
Food analysis
Food composition
Histology
Mechanically separated meat
MicroCT
On-line přístup:https://dspace.ncfu.ru/handle/20.500.12258/15834
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https://dspace.ncfu.ru/handle/20.500.12258/15834

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