Investigation of Changes in Quality Indicators of Agro-Industry Products During

Quality control is an integral part of production process and sales and one of the main means conformity of the products in line with established requirements. Meat products belong to the category of the most valuable food products. Freezing is a low-temperature preservation method. It provides the development of microbiological processes and a sharp reduction in the rate of enzymatic and physical-chemical reactions sacrificing the quality of the product. There are some methods for evaluating the quality of meat products. One of the promising methods of complex research in this area is the impedance method. An important property of biological tissues is the dependence of their conductivity and relative permittivity on the current frequency. There is a dependence of frequency on electrical resistance dependency in the same way. Its electrical characteristics also undergo changes, given that the cellular structure of meat changes during freezing. These changes are caused by the cell membranes destruction. As a result, the conditions for the passage of electrons and ions inside the meat change. Impedancometry offers a wide range of possibilities for determining the meat freshness, the storage conditions correctness, compliance with technological modes of processing meat raw materials, in particular, the number of freezes that meat raw materials have undergone. The bioimpedance meter will allow you to set the standard indicators typical for each type of meat, exceeding which would serve as evidence of the unsuitability of meat as a food.