Abstract
The types of falsification that we identified are the same as those of foreign researchers. In our research, the leading place is occupied by meat food products, including semi-finished products containing poultry meat. To identify counterfeit poultry meat products, complex methods were used to determine the type of protein, fat, muscle fiber structure, freshness and severity of morphological signs of raw meat. So, according to research results, falsification, in many cases, included the replacement of more expensive meat of a slaughter animal with poultry, which was not reflected on the product label. Another variant of falsification was the replacement of meat with less valuable raw materials of the same type of animals. To determine this type of falsification, only the PCR method is not enough, and for a more accurate and detailed determination of the constituent components of the product, it is necessary to additionally use histological, enzyme immunoassay, chromatographic, and spectrophotometric methods.
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