METHOD COMPLEX QUANTIFY QUALITY OF GRINDING MEAT CHICKEN


  • N. Stukalska National University of Food Technologies
Keywords: quality, comprehensive quantitative assessment, milling, meat chicken, Qualimetry, viscosity, flow indicators, stuffing, function regression parameter optimization

Abstract

A complex quality index is proposed to quantify generalized optimization parameter. It is based on the principles of quality control and allows to estimate the quality of products by one number. The hierarchical structure of the quality complex index of researched samples, which are used in a chicken minced meat production, is made. The weighty indexes values of the unitary quality indicators are determined. A researching method of a complex quantitative assessment of the quality of chicken meat mincing process is made. This one allow to provide the best process conditions with the highest values in the set up and implemented an extreme experiment and get the regression dependence of the complex quality index of minced meat on the conditions of the mincing process. It is suitable for predicting the quality of the finished product and managing the mincing process.

 

References

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PDF Downloads: 11
Published
2015-03-08
How to Cite
Stukalska, N. (2015). METHOD COMPLEX QUANTIFY QUALITY OF GRINDING MEAT CHICKEN. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 17(1), 101-107. Retrieved from https://nvlvet.com.ua/index.php/food/article/view/3296
Section
Technological ensuring of production, processing of products of animal origin