Fluorescence Method in Measuring the Degree of Brine Penetration into Boneless Whole-Muscle Turkey Meat

Fluorescence Method in Measuring the Degree of Brine Penetration into Boneless Whole-Muscle Turkey Meat

Introduction. Fluorescence is one of the most promising methods of food quality tests. Fluorescein disodium salt is used as a means of diagnostics in medicine and food production. In particular, fluorophore can determine the ripening stage of boneless turkey meat during brining by defining the penet...

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Bibliographic Details
Main Authors: Natalia S. Moiseeva, Galina P. Chekryga, Oleg K. Motovilov, Olga V. Golub
Format: Article
Language:Russian
Published: Kemerovo State University 2021-06-01
Series:Техника и технология пищевых производств
Subjects:
brine
meat
fluorescence
fluorophore
analysis
Online Access:http://fptt.ru/eng/?page=archive&jrn=61&article=1

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