Repozytorium publikacji - Politechnika Gdańska

Meat constitutes an important component of human diet. In order to ensure that it is safe to consume, it is important to be able to determine whether a particular sample is fresh. To this end, an analysis of the headspace of pork, beef, and poultrywas performed over a period of seven days using ultra-fast gas chromatography. Compounds that may possibly be used as indicators of spoilage were identified. Based on the obtained results it was concluded, that it is possible to distinguish between particular meat samples based on the day of analysis, as well as differentiate between different kinds of meat.

Autorzy

• dr inż. Wojciech Wojnowski link otwiera się w nowej karcie ,
• dr inż. Tomasz Majchrzak link otwiera się w nowej karcie ,
• dr inż. Tomasz Dymerski link otwiera się w nowej karcie ,
• prof. dr hab. inż. Jacek Namieśnik link otwiera się w nowej karcie