Identify water-infused meat

1.

[Detection significance]

Due to the forcible water injection destroys the original structure of the muscle tissue, and the unsanitary quality of the water injected, the meat is prone to spoilage and deterioration, which seriously affects the meat quality

[Detection method]

Cut a small cut on the cross-section of the muscle (lean meat) of the meat to be tested, insert the test piece of paper into a depth of about 1cm, and gently bring the flesh on both sides of the test paper close together, and observe at 2 minutes.

2.

[Detection principle]

Depending on the moisture content of meat, its dielectric conductivity will be different

[Instrument operation]

(1) Put a 9 V battery into the battery box on the back of the instrument body, and turn it on to warm up for 1 min;

(2) After inserting the probe into the sample to be tested, stroke it lightly and no longer apply pressure;

(3) Press the measurement key, the number on the display automatically increases by 1;

(4) Release the measurement key, repeat this operation until the display shows [9], insert the probe into the measured sample again, press the measurement key, and the instrument will automatically display the result of the moisture content of the measured sample (see Figure 5-1) )

[Result judgment]

Pork: display value>77% is unqualified;

Beef: display value>77% is unqualified;

Mutton: display value> 78% is unqualified;

Chicken: Displayed value> 77% is unqualified

Related Links: Current Research Status of Meat and Meat Products Regulations and Standards System and Testing Technology