Not sure that this is the right place for this topic but I couldn't think of somewhere else.
I am responsible for the quality and food safety of poultry products in a poultry slaughterhouse.
Now there are some meat parameters that I would like to check on a regular basis.
- Moisture/dry matter
Now these are my quesitions:
- How can I analyse these parameters? -> Dry matter I can measure with a drying oven, Colour: maybe compare a filet with DFD/PSE-meat, taste: bake a filet and do a tastepanel?
- Are there any other poultry quality indicators that I, myself, can do checks on? Mind you, I do not own any laboratory equipment.