Gas discharge visualization as a promising tool for meat analysis during its storage
https://doi.org/10.21323/2414-438X-2024-9-4-323-334
Abstract
Recently a lot of analytical methods have been developed, however, only a few of them have found application in the meat industry, since they do not provide sufficient understanding of the processes that occur in meat during its storage. The use of the GDV method for analyzing the food products quality has got a number of advantages, since it allows for quick and non-invasive getting of information on the food product condition, which capability may be quite promising for meat analysis. The study described in this paper is based on the GDV method application for analyzing the condition of the chilled pork at various stages of its storage and for detecting the peculiar changes in its quality.
The study analyzed samples of Sus scrofa m. longissimus dorsi stored at a temperature of 0 to 4 °C for five days. Using the software ImageJ to analyze the gas-discharge glow of meat, its main parameters were obtained, such as an area, average radius of glow and color characteristics. The most significant characteristics of the gas-discharge glow were determined, among which the glow area, shape factor, uncertainty and dispersion were focused on. It was shown that synchronously with the development of rigor mortis, there was a decrease in the area of the gas-discharge glow, and with its resolution and further storage of meat — a noticeable increase. The dispersion of the radius of meat glow by the end of the storage period increased by 2.03 times in comparison with the original value, and the gas discharge was unstable and featured a large number of streamer branches.
The influence of histostructural changes and fractional composition of proteins on the properties of the electromagnetic field during GDV of meat has been proven. It has been shown that the method of gas discharge visualization, along with histological studies, can be used to analyze meat during its storage and defining the depth of autolytic changes that take place in the meat.
About the Authors
A. U. Shkabrou
Ministry of Agriculture and Food of the Republic of Belarus
Belarus
Belarus
Aleh U. Shkabrou, Candidate of Technical Sciences, Docent, Head of the Department of Meat and Dairy Products Technologies
15, Kirov str., Minsk, 220030
I. M. Chernukha
V. M. Gorbatov Federal Research Center for Food Systems
Belarus
Belarus
Irina M. Chernukha, Doctor of Technical Sciences, Professor, Academician of the Russian Academy of Sciences, Head of the Department for Coordination of Initiative and International Projects, Principal Investigator, Experimental Clinic-Laboratory of Biologically Active Substances of an Animal Origin
26, Talalikhin str., 109316, Moscow
V. D. Raznichenka
Slutsk Meat Processing Plant JSC;
Belarusian State University of Food and Chemical Technologies
Belarus
Belarus
Viktar D. Raznichenka, Engineer-Technologist, Department of the Chief Technologist, Slutsk Meat Processing Plant JSC
18, Tutarinov str., Slutsk, Minsk region, 223610
L. U. Lazovikava
Belarusian State University of Food and Chemical Technologies
Belarus
Belarus
Lyubou U. Lazovikava, Candidate of Technical Sciences, Docent, Docent, Department of Technology of Public Catering and Meat Products
3, Shmidt Avenue, Mogilev, 212027
I. I. Andreeva
Belarusian State University of Food and Chemical Technologies
Belarus
Belarus
Irina I. Andreeva, Candidate of Technical Sciences, Docent, Docent, Department of Technology of Public Catering and Meat Products
3, Shmidt Avenue, Mogilev, 212027
S. N. Baitava
Belarusian State University of Food and Chemical Technologies
Belarus
Belarus
Sviatlana N. Baitava, Candidate of Technical Sciences, Docent, Docent, Department of Technosphere Safety and General Physics
3, Shmidt Avenue, Mogilev, 212027
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For citations:
Shkabrou A.U., Chernukha I.M., Raznichenka V.D., Lazovikava L.U., Andreeva I.I., Baitava S.N. Gas discharge visualization as a promising tool for meat analysis during its storage. Theory and practice of meat processing. 2024;9(4):323-334. (In Russ.) https://doi.org/10.21323/2414-438X-2024-9-4-323-334
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