Collaborative Project: Objective evaluation of the quality of fresh and frozen meat using high-frequency technology - Subproject 3 | FISA - Forschungsinformationssystem Agrar und Ernährung

Collaborative Project: Objective evaluation of the quality of fresh and frozen meat using high-frequency technology - Subproject 3

Project

Project code: 2816100607
Contract period: 01.02.2008 - 31.01.2011
Budget: 197,670 Euro
Purpose of research: Experimental development

The aim of this project was to assess the quality of meat objectively and fast by using high frequency technology. The main topic was the determination of storage time of fresh and frozen meat, the proof whether meat is fresh or was frozen once or several times and the detection of added water or water binding additives respectively. The results of these investigations on beef, pork and poultry demonstrate the device’s ability to determine the quality of meat in principle. Best results were obtained from examinations of poultry. In this case the detection of added water and water binding additives was predominant. Additives based on phosphate were definitely detectable in fresh and thawed poultry. Moreover detection of species specific protein hydrolyzates became possible, a treatment that is not detectable with common methods. With the data obtained in this project a system could be developed that enables the detection of added water in the quality management routine.

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