New Method for Veterinary and Sanitary Control of Defrosted Meat and Fish

Abstract

The freezing method allows you to extend the shelf life for a long period, however, when defrosting products there is a loss of nutrients. Currently, the assessment of the thermal state of meat and fish remains a topical issue, which today is carried out using organoleptic methods, as well as a histological method for the structure of muscle tissue. These methods lose their relevance in conditions of real circulation of meat and fish products due to subjectivity, as well as complexity. To ensure the release of benign chilled products into the market and to prevent the substitution of defrosted chilled meat, a fast, effective and easily reproducible method is required. We carried out studies to assess the thermal state of 69 experimental samples of meat of animals, poultry and fish according to organoleptic indicators and also proposed a new method for the manufacture of native drugs that allows us to evaluate the structure of muscle tissue. Native meat preparations were made from thin sections of muscle tissue, crushed between the glasses of the compressorium, followed by hematoxylon-eosin staining and microscopy. it was found that the number of fibrous sections of muscle tissue in defrosted products is 11.3 times more than in samples chilled; muscle fiber breaks - 47 times. A striking identification sign that allows to differentiate the thermal state of meat and fish raw materials is the presence of thickenings at the ends of muscle fibers, which are absent in preparations of chilled material. The obtained values are statistically significant. As a result of the studies, identification criteria were established, such as a violation of the structure of muscle tissue, which is manifested by the presence of fibrous areas, tearing of muscle fibers, as well as the presence of thickenings at the ends of muscle fibers. The obtained research results allow us to use the proposed method of manufacturing and microscopy of meat and fish preparations and establish the previous freezing of products.