Poultry meat freshness evaluation using electronic nose technology and ultra-fast gas chromatography

Poultry meat freshness evaluation using electronic nose technology and ultra-fast gas chromatography Monatsh Chem (2017) 148:1631–1637 DOI 10.1007/s00706-017-1969-x OR IGINAL PAPER Poultry meat freshness evaluation using electronic nose technology and ultra-fast gas chromatography 1 1 1 2 1 • • • • Wojciech Wojnowski Tomasz Majchrzak Tomasz Dymerski Jacek Ge˛bicki Jacek Namies´nik Received: 26 January 2017 / Accepted: 19 March 2017 / Published online: 1 July 2017 The Author(s) 2017. This article is an open access publication Abstract To ensure that chicken meat products are safe to Keywords Meat quality  Gas chromatography consume, it is important to be able to reliably determine its Odoriferous substances  Sensors  Electronic olfaction shelf-life. To assess the applicability of ultra-fast gas chromatography and electronic nose technology in evalu- ation of poultry, an analysis of the headspace of ground Introduction chicken meat samples refrigerated over a period of 7 days was performed. Chemometric techniques were used to Poultry which constitutes 36% of the global meat con- mine additional information from a multiparametric data sumption is an important element of many diets due to a set. As a reference, sensory evaluation was also conducted, high content of easily digestible protein, as well as vita- and several volatile chemical compounds that can poten- mins and microelements http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Monatshefte für Chemie - Chemical Monthly Springer Journals

Poultry meat freshness evaluation using electronic nose technology and ultra-fast gas chromatography

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Publisher
Springer Vienna
Copyright
Copyright © 2017 by The Author(s)
Subject
Chemistry; Chemistry/Food Science, general; Organic Chemistry; Inorganic Chemistry; Analytical Chemistry; Physical Chemistry; Theoretical and Computational Chemistry
ISSN
0026-9247
eISSN
1434-4475
D.O.I.
10.1007/s00706-017-1969-x
Publisher site
See Article on Publisher Site

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