Безпечність та якість м’яса забійних тварин за обробки мийними лужними засобами

Abstract

Встановлено фальсифікацію м’яса забійних тварин охолодженого за обробки мийними лужними засобами при реалізації у супермаркеті на 3–4 добу реалізації за температури від (4±2) °С та відносної вологості 85 %: у 8 пробах яловичини, 9 пробах свинини, 5 пробах баранини і 4 пробах козлятини. Методика встановлення фальсифікації м’яса забійних тварин за обробки мийними лужними засобами, що мала достовірність за показниками у 99,9 %, ґрунтувалася на застосуванні спиртового розчину бромкрезолового зеленого з масовою концентрацією 0,01 %, що наносили на поверхню м’язової тканини площею розміром 2,0х2,5 см у кількості 0,1–0,2 см3 і через 1–2 секунди встановлювали наявність зеленого кольору − за відсутності обробки м’яса мийними лужними засобами (негативна реакція) або синього кольору – за наявності обробки м’яса мийними лужними засобами (позитивна реакція). За результатами досліджень встановлено, що за обробки м’яса забійних тварин мийними лужними засобами достовірно зменшувався уміст мікроорганізмів у поверхневих шарах м’язів: у яловичині – у 2,50 рази (p 0,001); свинині – у 2,40 (p 0,001); баранині – у 2,33 (p 0,001); козлятині – у 1,86 рази (p 0,001); а у глибоких – достовірно збільшувався: у яловичині – у 1,23 рази (p 0,05); свинині – у 1,27 (p 0,01); баранині – у 1,28 (p 0,01); козлятині – у 1,24 рази (p 0,01); величина рН достовірно збільшувалася: у яловичині – у 1,13 рази (p 0,001); свинині – у 1,14 (p 0,001); баранині – у 1,16 (p 0,001); козлятині – у 1,30 рази (p 0,001); уміст КМАФАнМ достовірно знижувався: у яловичині – у 1,11 рази (p 0,001); свинині – у 1,09 (p 0,05); козлятині – у 1,07 рази (p 0,05); баранині – у 1,07 рази, але різниця була не достовірною.

The main task of today is to accelerate the provision of scientific advice by the Codex Alimentarius Commission, including the process of assessing risks, especially chemical, in the implementation of foodstuffs, the introduction of national quality and safety control systems for food, including slaughtered meat, and the regulation of methods of analysis to identify the content of contaminants in food. When carrying out state risk-oriented controls in supermarkets, stores should prevent the occurrence of a chemical hazardous factor in the sale of slaughtered animals - beef, pork, mutton and meat of goat. Prevention of economically motivated slaughter of slaughtered animals is the process of managing the protection of the supply chain from any unfair trade in economically justified fraud. In trade networks for the sale of beef, pork, mutton, meat of goat, it is necessary to apply the TACCP and VACCP approaches to prevent intentional contamination of them with chemical reagents, which leads to a decrease in the nutritional value of products. These integrated approaches will ensure that the consumer is provided with a safe and genuine food. When conducting government risk-oriented controls in supermarkets, stores must prevent the occurrence of a chemical hazard in the sale of slaughtered animals. Prevention of economically motivated slaughter of slaughtered animals is the process of managing the protection of the supply chain against any unfair trade in economically justified fraud. The treatment of alkaline washers detergents of chilled meat of slaughtered animals for sale in supermarket was established for 3–4 days of sale at temperatures of (4±2) °C and relative humidity of 85 %: in 8 beef samples, 9 pork samples, 5 lamb samples and 4 meat of goat samples. The technique of establishing falsification was based on the use of an alcohol solution of bromocresol green with a mass concentration of 0.01%, which was applied to the surface of muscle tissue with an area of ​​2.0x2.5 cm in the amount of 0.1-0.2 cm3 and after 1-2 seconds set to green - in the absence of alkaline detergent treatment (negative reaction) or blue - with alkaline detergent treatment (positive reaction). Research has shown that the stability of color intensities due to falsification of the meat of slaughtered animals by treatment with alkaline detergents was 99.9 %. Influence of alkaline detergents on the quality and safety of chilled meat of slaughtered animals for 3–4 days of realization at temperature (4±2) °C and relative humidity of 85% was determined the content of microorganisms in the superficial layers of the muscles was significantly decreased: in beef - 2.50 times (p 0.001), pork - 2.40 (p 0.001), mutton - 2.33 (p 0.001), meat of goat - 1.86 times (p 0.001); value is likely increased towards the pH value 7.0: in beef - 1.13 times (p 0.001), pork - 1.14 (p 0.001), mutton - 1.16 (p 0.001), meat of goat - 1.30 times (p 0.001); NMAOAM content decreased significantly: in beef - 1.11 times (p 0.001), pork - 1.09 (p 0.05), meat of goat - 1.07 times (p 0.05), and in mutton tended to decrease NMAOAM content by 1.07 times, but the difference was not likely. Risk-oriented controls must be exercised in accordance with applicable national and international laws when selling meat to slaughtered animals in supermarkets, shops to prevent falsification by chemical reagents, including cleaning alkaline solutions. To implement safe and quality slaughtered meat in supermarkets - beef, pork, lamb, goat, and compliance with proper sanitary and hygienic requirements, to carry out state risk-oriented control of chemical risk determination, to evaluate it and to prevent its development and tested express method, which is 99.9% reliable, control of raw meat for falsification by alkaline detergents using alcohol solution of bromocresol green flax with a mass concentration of 0.01%.