ВЕТЕРИНАРНО-САНИТАРНАЯ ЭКСПЕРТИЗА ТРАДИЦИОННЫХ ТУВИНСКИХ НАЦИОНАЛЬНЫХ МЯСНЫХ ПРОДУКТОВ (СУБПРОДУКТОВ)

Abstract

The study of veterinary and sanitary examination of by-products used for the manufacture of traditional national Tuvan dishes. The work was carried out in the Kyzyl-Mazhalyk inter-skin veterinary laboratory. Material for research - by-products of the 1st category (liver, kidneys and spleen) and 2nd category (rumen, colon and jejunum), obtained from small ruminants. The conditions for conducting organoleptic studies consisted in the study of offal samples obtained 2 hours after the slaughter of animals and on the 6th day of storage. Temperature regime of offal samples storage: +4 °С. Changes in organoleptic characteristics, confirming the spoilage of by-products, were detected on the 6th day in the rumen and intestines when stored refrigerated under similar conditions. The appearance did not raise doubts about the ongoing changes: consistency, smell (putrid, sour-putrid), the presence of a cloudy broth. The use of laboratory research methods contributed to the reliable detection of changes at the earliest stages of spoilage of by-products and confirmed the severity of changes determined by external examination. The use of laboratory research methods is a promising direction for monitoring the safety of by-products used in nutrition; When conducting research by organoleptic methods, it was noted that primary changes are detected in samples of by-products of the 2nd category on the 6th day of storage; The type of by-product determines the transparency parameter of the broth obtained when the sample is boiled; The results of the conducted studies once again confirm that the quality of by-products depends on the terms and conditions of storage.