КОНТРОЛЬ ЯКОСТІ ТА БЕЗПЕЧНОСТІ М’ЯСНОЇ СИРОВИНИ ЗА ЗАСТОСУВАННЯ ЕКСПРЕСНОГО МЕТОДУ

Abstract

Effective food quality control and quality control systems are essential for protecting the health of consumers. They are necessary to create conditions in which the state can guarantee the safety and quality of meat raw material entering into the implementation, check compliance with its national requirements. Domestic meat processing enterprises are strategically important in the context of ensuring Ukraine's security in relation to food. Meat products are irreplaceable in the human diet and their consumption affects the health of the population. In the countries of the European Community, considerable attention is paid to the improvement of the legislative framework for controlling the traceability of meat raw material throughout the entire food chain – from field to table. Market operators are required to ensure the introduction of procedures for the withdrawal of meat products that poses a potential risk to consumers' health and to keep the suppliers of raw materials properly accounted for in order to identify the source of the problem. Particularly topical issues are state control of livestock products in modern conditions in connection with the development of the agro-industrial complex of Ukraine. One of the requirements for the prevention of the implementation of hazardous and poor-quality meat raw materials is the complex control system taking in to account commonly accepted and developed new express methods for determining the degree of freshness of meat raw material coming from the power for food production or sold in the trading network. The research establishes the degree of freshness of meat raw material obtained from various types of slaughtered animals by conventional methods and an express photometric method using the Nessler reagent, based on the determination of the optical density of the intensity of the coloration of meat and water extraction due to the accumulation of ammonia and ammonium salts in meat, which reacts with Nessler's reagent to form a compound from olive-yellow to yellow-orange. The degree of freshness of meat raw material according to generally accepted methods is established. It was determined that the highest optical density of fresh and doubtful freshness of minced meat was in the meat raw material of the horse - 1,302±0,004 and 1,413±0,005 B; from beef, respectively 1,262 ± 0,001 and 1,320±0,007 B, from veal, respectively, 1,253±0,003 and 1,287±0,003 B, respectively, and the lowest according to the degree of freshness – in the minced meat from urkey meat - 0,504 ± 0,001 B and 0,695 ± 0,005 B; in the meat of chicken (breast fillet) - respectively, 0,572±0,001 and 0,770±0,013 B; in the broiler chicken fillet ("Nasha Ryaba") - respectively 0,604±0,001 and 0,805 ± 0,004B. It was determined that the highest optical density from extraction of fresh and doubtful freshness of meat minced meat was in the minced meat "Chicken", respectively, 1,109 ± 0,001 and 1,331±0,050 B; "Kotletnoy" respectively - 0,947 ± 0,001 and 1,213 ± 0,003 B, and the lowest, respectively, in minced meat "Home" - 0,822 ± 0,001 and 1,003 ± 0,006 B respectively. Patented express photometric method for determining the degree of freshness of meat raw material, which has a reliability in the test of 99.9%, should be used in conjunction with other generally accepted methods for determining the quality and safety of this meat raw material.