Bioelectrical Impedance Analysis (BIA) used to assess carcass composition and nutrient retention in Rabbits

To differentiate between frozen-thawed and fresh broiler breast fillets, different methods such as optical microscopy and measurement of drip loss, pH, Fish Freshness Meter (Torrymeter) and K-value were performed. A total of 10 samples of fresh and frozen-thawed breast fillets were stored in a refrigerator (4 C) for 5 days. Optical microscopy of the frozen-thawed breast fillets found structural changes caused by ice crystals, which may have significantly increased drip loss compared to fresh breast fillet.

In this study, the seasonality effect on the freshness profile of different economic fish species was evaluated for the first time, using three different approaches (sensory: Quality Index Method (QIM) and European (EC) Scheme; physical: Torrymeter (TRM) values; and microbiological analyses: Total Viable Counts (TVC) and degradative bacteria). Over a year, individuals of farmed fish Sparus aurata and Dicentrarchus labrax, as well as the wild fish Trachurus trachurus, Scomber colias, and Sardina pilchardus, were sampled seasonally for the evaluation of their freshness profile over 10 days on ice.

The aim of this research was to develop a quality index method (QIM) scheme for whole ice-boxed refrigerated blackspot seabream and to perform shelf-life evaluations, using sensory analysis, GR Torrymeter (Fish Freshness Meter) measurements and bacterial counts of specific spoilage organisms during chilled storage.

This research is to evaluate fish freshness and degradation of fish by comparing chemicals used in gas chambers and various other methods such as the Fish Freshness Meter (Torrymeter)

This investigation has determined the spoilage pattern and iced-storage life of spiny dogfish (Squalus acanthias) and shows how its storage life might be affected by such handling practices.