| Abstract: | For the assessment of the degree of meat freshness of stored unbleeded carp some simple chemical methods were tested to be used as auxiliary criteria for veterinary decisions regarding the edibility. Under the experimental conditions where the suffocated carp were stored at cooling and room temperatures in water or in the air, differences were determined in the followed criteria between fresh and deteriorating fish which were statistically insignificant for most indicators. In view of requirements regarding chemical indicators only the determination of ribose content was found to be expedient. Changes in the levels of ribose were significantly correlated with the sense-detected changes in meat freshness of the stored carp. |
