Veterinary-sanitary control of safety and quality of meat products


  • N. Bogatko
  • L. Bogatko
  • V. Salata
  • V. Semaniuk
  • J. Serdioucov
  • G. Schyrevuch
Keywords: veterinary-sanitary control, meat products, organoleptic, indexes of safety, indexes of quality

Abstract

Meat foods matter very much in the feed of man and fold considerable part her food ration. In many countries of the world meat is the basic object of food industry. In our state that determines basic legal and organizational principles of providing of quality and safety of meat products, food products made from them for life and health of population and prevention of negative in fluence on an environment in case processing, packing and moving through the custom border of Ukraine. By the most effective method of providing of safety of food products presently the system НАССР, that is base on implementation of requirements of DSTU 4161–2003, sconfessed in the world, that included general principles of functioning of the system, and also requirements of Regulation of European Parliament and Advice №852/2004. In terms of safety and quality cooked sausages (manufacturer PE «Matviychuk A.V.» Zhytomyr region), sausages (manufacturer SPE «Argon» t. Vinnitsa), small sausages (manufacturer SPE «Marshalok», t. Belaya Tserkov Kiev region) meet the requirements laid down DSTU 4436:2005 and hygienic in the production of these types of meat products. Our country has the Law of Ukraine «On basis principles and requirements for safety and quality of food», which spelled out the need to carry out inspections on compliance with hygienic and sanitary requirements in the production of safe and quality of food. The highest protein content was found in cooked (by the standards according to DSTU 4436:2005 – 12%). Fat content, moisture, starch and sodium chloride were well within the norms set of regulations for there meat products. Also safety measure as sodium nitrite content in sausage products did not exceed permissible levels (less than 0,005 %). MAFAnM lowest content was found in cooked sausages and sausages – 1.21·102 ± 28.82 и 2.82·102±42.54 КUO/g. In small sausages MAFAnM content was increased slightly – 1.16·103±29.67 КUO/g. The content of toxic elements in the investigated samples of meat products was within acceptable levels in accordance with DSTU 4436:2005 and radionuclide 137Cs and 90Sr – did not exceed permissible levels set by GN 6.6.1.1–130–2006.

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References

Senokuchi, Y., Iki, K. (2007). The intehrated sanitation management system including HACCP in the Japanese exporting fish. J. Japan Vet. Med. Assn. 43(3), 127–134.

The Law of Ukraine «On basis principles and requirements for safety and quality of food». Approved. Verhovna Rada of Ukraine №1602-VII from 22.07.2014 year.

Regulation (EC) of the European Parliament and of the Council on 28.01.2002 №178/2002, laying down the general principles and requirements of food law, creates the European authority for Food Safety and laying down procedures in matters relating to food safety products.

Systems of food safety. Requirements: DSTU 4161–2003. – K., State Committee of Ukraine, 2003, 13 (National standard of Ukraine).

Regulation (EC) of the European Parliament and of the Council on 29.04.2004 №852/2004 «Оn the hygiene of foodstuffs».

Sausages, frankfurters, small sausages, meat loaves. General specifications: DSTU 4436:2005. – K., State Committee of Ukraine, 2006, 37 (National standard of Ukraine).

Abstract views: 152
PDF Downloads: 80
Published
2017-02-06
How to Cite
Bogatko, N., Bogatko, L., Salata, V., Semaniuk, V., Serdioucov, J., & Schyrevuch, G. (2017). Veterinary-sanitary control of safety and quality of meat products. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Veterinary Sciences, 19(73), 7-10. https://doi.org/10.15421/nvlvet7302