The "Freshness" Objective Assessment of Carp Meat - Is It Appropriate to Use Freshness Meter?

The aim of the study was to perform an assessment of common carp (Cyprinus carpio L.) meat freshness under laboratory conditions by the freshness meter (orig. Fish freshness meter; Distell), which has not yet been used for an objective assessment of freshness in the Czech Republic. Our results proved the suitability of the use of this device. A descending calibration curve with apparent critical moments of gradual loss of freshness during storage was constructed These results were supported by performing further analyses.