Suchergebnisse

У примороженому м'ясі забійних тварин на 21–22 добу за температури від -2 до -3 °С за оброблення дезінфікуючими лужними засобами було встановлено вірогідне зменшення вмісту мікроорганізмів у поверхневих шарах: у яловичині – у 2,25 рази (p < 0,001), свинині – у 2,0 (p < 0,001), баранині – у 2,5 (p < 0,001) і козлятині – у 1,8 рази (p < 0,01), а у глибоких шарах цей показник не мав вірогідної різниці у збільшенні показників; висока вірогідність (p < 0,001) до збільшення показника величини рН у яловичині та баранині – у 1,06 рази, у свинині – у 1,07 і козлятині – у 1,13 рази; вірогідне (p < 0,001) зниження вмісту МАФАнМ: у яловичині – у 1,19 рази, свинині – у 1,18, баранині – у 1,11 і козлятині – у 1,15 рази порівняно до показників сумнівної свіжості м'яса не обробленого.У замороженому м'ясі, обробленому дезінфікуючими лужними засобами, за зберігання-12 °С яловичини на 9 місяць, свинини – на 4 місяць, баранини і козлятини – на 7 місяць було встановлено вірогідне (p < 0,001) зниження вмісту мікроорганізмів у поверхневих шарах: у яловичині – у 3,0 рази, свинині – у 2,5, баранині – у 2,0, а у козлятині – у 2,75 рази (р < 0,05), у глибоких шарах – незначне підвищення відповідно до виду тварин – у свинині і козлятині – у 1,08, у баранині – у 1,07 рази; вірогідне (p < 0,001) підвищення величини рН у обробленому м'ясі порівняно до показників сумнівної свіжості м'яса не обробленого: у яловичині, свинині, баранині – у 1,05 рази, козлятині – у 1,07 рази; незначне зниження вмісту МАФАнМ порівняно до показників не обробленого м'яса дезінфікуючими лужними засобами: у яловичині – у 1,06 рази, свинині – у 1,03 (р < 0,01), баранині – у 1,04, козлятині – у 1,08 рази.Вірогідність показників інтенсивності кольору (світло-фіолетового) за фальсифікації м'яса забійних тварин дезінфікуючими лужними засобами становила 99,9 %. ; In Ukraine, one of the main tasks of state monitoring at the meat and meat production facilities is to collect data on the national status of contaminants, pesticide residues and veterinary preparations in sanitary facilities for decision-making and taking measures to increase the level of consumer health protection. The prevention of the occurrence of a chemical hazard makes it impossible to allow the transfer of chemical concentrates through production facilities during the production, storage and sale of meat and meat products. Therefore, it is important to develop simple, express methods of determining adulteration when performing risk-based controls on the production, storage and sale of frozen and frozen slaughtered meat at the facilities. Frozen meat of slaughtered animals at temperatures from minus 2 to minus 3 ° C for 20 days according to the organoleptic evaluation corresponded to a fresh degree: the surface is dry, the consistency is elastic, the smell is specific to this species of animals, the brewing sample is transparent, a pleasant specific smell, without foreign odors. And organoleptic assessment of doubtful degree of freshness was in frozen meat of slaughtered animals at temperatures from minus 2 to minus 3 ° C for 21-22 days: the surface of the muscle tissue is barely sticky, the smell is slightly acidic, the texture is less elastic, the color is dull, dark-red and pork gray-pink; for cooking samples - turbidity of the broth, unpleasant smell.The frozen meat of slaughtered animals suspended in storage cells at minus 12 ° C according to the organoleptic assessment corresponded to a fresh degree: beef (for 8 months) dark red, consistency elastic, meat after defrostation moistened; pork (3 months) pink, consistency elastic, meat after defrostation moistened; mutton and goat (6 months), respectively, dark red and bright red, consistency elastic, meat after defrostation moistened. The smell on the surface of carcasses of all kinds of slaughtered animal meat is specific to this animal species, with no odors; for cooking samples - the broth is transparent, the smell is pleasant, specific to this species of animals.Falsification of disinfectant alkaline solutions (positive reaction): frozen meat of slaughtered animals suspended for 21-22 days in storage cells at temperatures from minus 2 to minus 3 ° C at a relative humidity of 90%; frozen meat suspended in storage chambers at minus 12 ° C at 95% relative humidity - beef for 9 months; pork - for 4 months; mutton and meat of goat - for 7 months.The technique of establishing the falsification was based on the use of an alcoholic solution of chrome dark blue with a mass concentration of 0.3%, which was added to the filtered meat-water extract in the amount of 2.0-2.5 cm3 and after 1-2 seconds established the presence of light- pink in the absence of meat treatment with disinfectants or light purple in the presence of meat processing. Research has found that the color intensity of falsification of meat of slaughtered animals by treatment with disinfectants was 99.9%.In frozen meat of slaughtered animals for 21–22 days at temperatures from minus 2 to minus 3, a significant (p <0.001, p <0.01) reduction of the content of microorganisms in the surface layers was found in pellets: in beef - in 2, 25 times, pork - in 2,0, mutton - in 2,5 and meat of goat - in 1,8 times, and in deep layers this indicator had no significant difference in increase of indicators; high probability (p <0.001) for increase of pH value in beef and mutton - by 1.06 times, in pork - by 1.07 and in meat of goat - by 1.13 times; a significant (p <0.001) decrease in NMAOAM content: in beef - by 1.19 times, pork - by 1.18, mutton - by 1.11 and meat of goat - by 1.15 times compared to indicators of doubtful freshness of meat not processed.In frozen meat treated with disinfectants, when stored minus 12 ° C beef for 9 months; pork - for 4 months; mutton and meat of goat - for 7 months, it was found likely (p <0.001) decrease in the content of microorganisms in the surface layers was found during treatment with disinfectant solutions: in beef - by 3.0 times, pork - by 2.5, lamb - by 2.0, and in meat of goat - 2.75 times (p <0.05), in the deep layers - a slight increase according to the species of animals - in pork and goat - by 1.08, in lamb - by 1.07 times; significant (p <0.001) increase in pH in processed meat compared to indicators of doubtful freshness of meat not processed: in beef, pork, lamb - 1.05 times, meat of goat - 1.07 times; a slight decrease in NMAOAM content compared to the indices of unprocessed meat by disinfectants: in beef - by 1.06 times, pork - by 1.03 (p <0.01), mutton - by 1.04, meat of goat - by 1, 08 times. In case of substantiated and confirmed checks of consumer complaints about non-compliance with the veterinary medicine legislation on food safety for fraud detection, such products are seized and the degree of offenses is established.