METHOD FOR CARRYING OUT REMOTE SPECTRAL QUALITY CONTROL OF MEAT

METHOD FOR CARRYING OUT REMOTE SPECTRAL QUALITY CONTROL OF MEAT

medicine. SUBSTANCE: method involves exposing meat sample to monochromatic laser radiation having wavelength of 488 nm for analyzing resulting fluorescent luminescence in fluorescence band. The results are interpreted in terms of meat condition. Two spectral segments are selected in analyzing the fl...

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Hauptverfasser: GOETTS ALLEN, MESHKOVSKIJ I.K, ZEMSKIJ V.I
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Sprache:eng
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INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES
MEASURING
PHYSICS
TESTING
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creator GOETTS ALLEN
MESHKOVSKIJ I.K
ZEMSKIJ V.I
description medicine. SUBSTANCE: method involves exposing meat sample to monochromatic laser radiation having wavelength of 488 nm for analyzing resulting fluorescent luminescence in fluorescence band. The results are interpreted in terms of meat condition. Two spectral segments are selected in analyzing the fluorescent luminescence from fluorescence band by means of corresponding spectrum-selective interference filters. The segments have wavelength maximum of lambda1= 510 nm and lambda2=545 nm. Fluorescent luminescence intensities J1 and J2 are measured at the wavelength pointed out using corresponding photodetectors and J1 and J2 intensities are compared. J1 / J2 ratio being >= 1, the results of analysis are considered to be positive that means good quality of meat. The J1 / J2 ratio being
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SUBSTANCE: method involves exposing meat sample to monochromatic laser radiation having wavelength of 488 nm for analyzing resulting fluorescent luminescence in fluorescence band. The results are interpreted in terms of meat condition. Two spectral segments are selected in analyzing the fluorescent luminescence from fluorescence band by means of corresponding spectrum-selective interference filters. The segments have wavelength maximum of lambda1= 510 nm and lambda2=545 nm. Fluorescent luminescence intensities J1 and J2 are measured at the wavelength pointed out using corresponding photodetectors and J1 and J2 intensities are compared. J1 / J2 ratio being &gt;= 1, the results of analysis are considered to be positive that means good quality of meat. The J1 / J2 ratio being &lt;1, the results of analysis are considered to be positive that means the meat contains pathogenic bacteria. 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subjects INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES
MEASURING
PHYSICS
TESTING
title METHOD FOR CARRYING OUT REMOTE SPECTRAL QUALITY CONTROL OF MEAT
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