Gasay Y. Development of physical methods for merchandising expertise of food raw materials of animal origin

The dissertation is devoted to the improvement of merchandising expertise of food raw materials of animal origin by elaborating the methods of measuring physical properties of liquid phase exuded from meat during freezing-defrosting. The method of obtaining samples from food raw materials of animal origin, which anticipates withdrawal of ground meat in its liquid phase through cyclic freezing-defrosting-centrifuging, is scientifically substantiated. With the account of the samples' aggregate state and their properties, it is suggested to apply optical, electro-physical and cryoscopic methods for the identification of broilers according to the conditions of their growth, for the disclosure of qualitative falsification of the products of pisciculture and aviculture in case of their refreezing. The elaborated physical methods of merchandising expertise of the products of pisciculture and aviculture are introduced in meat-processing factories of Kharkiv. Economic and social effects are calculated and noted.