Optical-spectroscopic analysis of colorimetric changes in meat during its storage

The colorimetric and spectral characteristics of meat their changes during the period storage were researched. It was shown that methods analysis can potentially be used to assess properties its in order define degree autolytic which occur along with histological-structural proteomic changes. work studies quality on base an array parameters a correlation between them. Considerable attention is paid determination other storage. possibility using method optical spectrometry for assessing considered. data obtained by processing absorption spectra aqueous extracts from muscle tissue confirm promising prospects this comprehensive study raw materials properties. proves classifying according autolysis further assessment characteristics, value extinction coefficients relative area peaks at wavelength λ415, λ525, λ542, λ555, λ582.