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Implementation of an expedited method of determining freshness of meat in conducting veterinary-sanitary inspection
Nitiaga Inga Mihailovna
PhD in Biology
Docent, the department of Veterinary-Sanitary Inspection and Biological Safety, Moscow State University of Food Production
125080, Russia, Moscow, Volokolamskoe Shosse 11
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inga99@mail.ru
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Usha Boris Veniaminovich
Doctor of Veterinary
Academician of the Russian Academy of Sciences, Director of the Institute, Professor, the department of Veterinary Medicine, Moscow State University of Food Production
125080, Russia, Moscow, Volokolamskoe Shosse 11
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vet-san-dekanat@yandex.ru
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Abstract. The goal of this article is the examination of possibility of implementation of an expedited method of determining freshness of meat in conducting veterinary-sanitary inspection in the conditions of retail. The research focuses attention on the possibility of assessment assessment of the test value of meat using bone marrow, as well as compare the acquired data with the result accumulated using the generally accepted physical and chemical methods of the determination of the freshness of meat. The object of the study consisted of 35 examples of refrigerated meat (beef and pork), 13 of which had signs of questionable freshness. The following methods of determining the freshness of meat were applied during the course of this work: organoleptic, physical-mathematical, and method with the use of bone marrow. The acquired data testifies to the fact that using the express-analysis of muscle tissue can determine the substandard of meat, which is associated with the pathological processes in the body or development of the signs of spoilage. The authors note that the express-method should be implemented in laboratories of the veterinary-sanitary inspection of the markets and weekend fairs, as well as production laboratories of the meat factories.
Keywords:
Physical-chemical methods, Organoleptic methods, Bone marrow, Veterinary-sanitary inspection, Express method, freshness of the meat, Ethyl alcohol, Muscle tissue, Pork, Beef
DOI: 10.7256/2453-8876.2017.1.21619
Article was received:
13-01-2017
Review date:
08-01-2017
Publish date:
24-03-2017
This article written in Russian. You can find full text of article in Russian
here
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