Method of operation quality control of meat raw materials and meat products

Abstract

Taking into account the prevalence of methods and means of measuring electrical quantities in metrological practice, it is advisable to carry out their analysis regarding the possibility of application for operational identification of types of meat. The advantage of organoleptic methods is their availability and simplicity, and the disadvantage is their lack of reliability. Therefore, they cannot be the only criteria for identification, and to increase the reliability of control, as a rule, physicochemical methods are used. Physico-chemical indicators characterize the physical and chemical properties of goods and are determined by laboratory methods. Therefore, the use of physico-chemical methods for the identification of meat types is difficult due to their complexity and the duration of measurements. For operational control of meat quality, it is necessary to identify the most characteristic features of a specific type of meat for the consumer and classify them, for example, using pattern recognition theory and modern software tools. Pattern recognition has wide application and is used in the creation of all computer systems that rely on intelligent functions, that is, functions related to decision-making instead of a person: medical diagnostics, forensic examination, information retrieval and intelligent data analysis, etc. Therefore, the application of pattern recognition theory to assess the quality of meat products is a reasonable and promising way to ensure quality.