The effects of falsification of meat of slaughtered animals with sodium hydrocarbonate on their quality and safety


Keywords: meat, beef, pork, mutton, meat of goat, safety, quality, express methods, testing, falsification, chrome dark blue, sodium bicarbonate.

Abstract

State monitoring is carried out to verify compliance with the requirements of the legislation on safety and individual indicators of food quality by market operators who produce meat and meat products, store (wholesale bases) and sell (agro-markets, supermarkets, etc.). When establishing a food hazard, the following conditions are taken into account: the usual conditions of use of the food by the consumer, each stage of its production, processing and circulation; information provided to the consumer, including labeling, including end-of-use (use) information, and other publicly available information on the avoidance of adverse health effects, food-related or food category the possible short- or long-term impact of the food on the health of the person consuming it and on future generations; possible cumulative toxicity effect. Therefore, it is important to develop simple, rapid methods for determining the adulteration of beef, pork, mutton, and meat of goat when carrying out risk-oriented controls on the sale of chilled and chilled meat in agri-food markets under different storage and marketing conditions. The falsification of chilled meat of slaughtered animals with a solution of sodium bicarbonate for 3–4 days of sale at temperatures from 0 to 6 °C was established: in beef and meat of goat – a weakly positive reaction (up to 5%), in pork and mutton positive (5.1% and more). Also falsification of meat of slaughtered animals with a solution of sodium bicarbonate on 17–18 (for beef) and 13–14 days of realization at temperatures from 0 to minus 1 °C was established: in beef, pork and meat of goat – a weak positive reaction (up to 5%), positive in mutton (5.1% or more). The technique of establishing adulteration was based on the use of an alcoholic solution of chrome dark blue with a mass concentration of 0.5%, applied to the surface of the muscle tissue, and after 1–2 seconds, the presence of pale pink color was established – in the absence of meat processing with sodium bicarbonate or from light purple to dark purple in the presence of sodium bicarbonate depending on the amount of meat processed up to 5.0% and 5.1% or more. The results of the studies showed that the stability of the color intensity in the falsification of meat of slaughtered animals by treatment with sodium hydrogen carbonate was 99.9%. The influence of sodium bicarbonate on the quality and safety of meat of slaughtered animals for 3–4 days of realization at temperatures 0–6 °C and 17–18 (for beef) and 13–14 days of  realization at temperatures from 0 to minus 1 °C has been established: the content of microorganisms in the superficial layers of muscle tissue decreased significantly (P < 0.01, P < 0.001), and slightly increased slightly in the deep layers (P < 0.05); the pH was significantly (P < 0.001) increased and ranged from 6.45 ± 0.023 to 6.72 ± 0.018; NMAOAM content tended to decrease, but the difference was not significant in the case of a weakly positive reaction (at temperatures of 0–6 °C in beef and meat of goat) and a slight decrease (P < 0.05) in pork and mutton (positive reaction); at temperatures from 0 to minus 1 °C, NMAOAM content tended to decrease, but a significant difference, except for beef (1.10 times, (P < 0.05), was not established: in pork – 1.11 and meat of goat – 1.4 times, where the indicators slightly exceeded the limits of the standards of quality meat (103 CFU/g), respectively – (9.89 ± 2.65) ×102, (10.03 ± 3.62) ×102 and  (10.4 ± 2.29) × 102 CFU/g, while in mutton (positive reaction) it decreased significantly by 1.05 times and was within the limits – 9.87 ± 0.27×102 CFU/g.

Downloads

Download data is not yet available.

References

Bohatko, N.M., Fotina, T.I., & Yatsenko, I.V. (2019). Sposib vyznachennia falsyfikatsii miasa zabiinykh tvaryn, za obrobky hidrokarbonatom natriiu iz zasto-suvanniam khromovoho temno-synoho: patent Ukrainy na korysnu model 132813, MPK G01N 33/12 (2006.01). № u 2018 10106; zaiavl. 10.10.2018; opubl. 11.03.2019, Biul. № 5. 4 s. (in Ukrainian).

Comaposada, J., Gou, P., & Arnau, J. (2000). The effect of sodium chloride content and temperature on pork meat isotherms. Meat Science, 55(3), 291–295. doi: 10.1016/S0309-1740(99)00154-0.

DSTU 2917–2001 (ISO 2917: 1999, IDT). Miaso ta mi-asni produkty. Vymiriuvannia rN – kontrolnyi metod: [Ofitsiinyi nakaz 2003–10−01]. K.: Derzhavnyi komitet Ukrainy z pytan tekhnichnoho rehuliuvannia ta spozhyvchoi polityky, 2002. 6 s. (in Ukrainian).

DSTU 6030:2008. Miaso. Yalovychyna i teliatyna v tushakh, napivtushakh i chetvertynakh. Tekhnichni umovy. [Ofitsiinyi nakaz 2009−04−01]. Kyiv: Derzh-spozhyvstandart Ukrainy, 2009. 13 s. (in Ukrainian).

DSTU 7158:2010. Miaso. Svynyna v tushakh i napivtu-shakh. Tekhnichni umovy [Ofitsiinyi nakaz 2011−01−01]. Kyiv: Derzhspozhyvstandart Ukrainy, 2011. 11 s. (in Ukrainian).

DSTU ISO 4833:2006 (ISO 4833: 2003, IDT). Mikrobi-olohiia kharchovykh produktiv i kormiv dlia tvaryn. Horyzontalnyi metod pidrakhunku mikroorhanizmiv. Tekhnika pidrakhunku kolonii pry temperaturi 30 S. [Ofitsiinyi nakaz 2007–10−01]. Kyiv: Derzh-spozhyvstandart Ukrainy, 2008. 7 s. (in Ukrainian).

Dyrektyva Rady YeS 94/65/EC vid 14.12.1994 roku, yaka vstanovliuie vymohy, shcho zastosovuiutsia do vyrobnytstva ta realizatsii podribnenoho miasa (farshu) ta miasnykh produktiv. http://www.reachteam.eu/chinese/REACH-ME/engine/sources/directiva the radiation-65-1994-EC.html (in Ukrainian).

HOST 1935–55. Miaso baranyny ta kozliatyny v tushakh. Tekhnichni umovy [Ofitsiinyi nakaz 2011−01−01]. Kyiv: Derzhspozhyvstandart Ukrainy, 2011. 11 s. (in Ukrainian).

HOST 23392−2016. Miaso. Metody khimichnoho ta mikroskopichnoho analizu svizhosti. [Data vvedennia 1980−01−01]. Zmina 18.10.2016. M.: Standartin-form, 2016. 7 s. (in Ukrainian).

HOST 7269−2006. Miaso. Metody vidboru prob ta orhanoleptychni metody vyznachennia svizhosti [Da-ta vveden-nia 1980−01−01]. Zmina 18.10.2006. M.: Standartinform, 2016. 7 s. (in Ukrainian).

Hulebak, K.L., & Schlosser, W.J. (2012). Hazard analysis andcritical control point (HACCP) history and conceptual over view. Risk analysis, 22(3), 547–552. doi: 10.1111/0272-4332.000383.

Ivchenko, V.M., Sharandak, V.V., Horbatiuk, O.I., & Denysiuk, H.M. (2006). Dovidnyk mikrobiolohich-nykh metodiv doslidzhennia kharchovykh produktiv i kormiv dlia tvaryn zghidno z mizhnarodnymy standartamy. Bila Tserkva (in Ukrainian).

Kononskyi, O.I. (2006). Biokhimiia tvaryn. Kyiv: Vyshcha shkola (in Ukrainian).

Mizobe, M., Senokuchi, V., & Jki, К. (2000). The intehrated sanitation management system including HACCP in the Japanese porting meat plant. J. Japan Vet. Med. Assn, 53(3), 607–614.

Postanova Kabinetu Ministriv Ukrainy vid 31.10. 2018. № 896. Poriadok vyznachennia periodychnosti ta vykonannia planovykh zakhodiv derzhavnoho kontroliu za dotrymanniam operatoramy rynku vymoh zakonodavstva pro kharchovi produkty, kormy, zdorovia ta dobrobut tvaryn, shcho zdiis-niuietsia Derzhavnoiu sluzhboiu zakhystu produktiv kharchuvannia ta spozhyvachiv, ta kryterii, za yakymy otsiniuietsia stupin ryzyku yoho realizatsii (in Ukrainian).

Pravyla peredzabiinoho veterynarnoho ohliadu tvaryn ta veterynarno-sanitarnoi ekspertyzy miasa ta miasnykh produktiv: Nakaz Derzhavnoho departamentu vet-erynarnoi medytsyny vid 21.06.2002 r. № 28. 46 s. (in Ukrainian).

Pro derzhavnyi kontrol za dotrymanniam zakonodavst-va pro kharchovi produkty, kormy, pobichni produk-ty tvarynnoho pokhodzhennia, zdorovia ta blahopoluchchia tvaryn: Zakon Ukrainy vid 18.05.2017 r. № 2042-VIII, 2017. https://zakon.rada.gov.ua/laws/show/2042-viii (in Ukrainian).

Rehlament (IeS) Yevropeiskoho Parlamentu i Rady vid 28 sichnia 2002 roku № 178/2002 shchodo vstanovlennia zahalnykh pryntsypiv i vymoh za-konodavstva pro kharchovi produkty,stvorennia Yevropeiskoho Ahentstva z pytan bezpechnosti khar-chovykh produktiv i vstanovlennia protsedur u pytanniakh, poviazanykh iz bezpechnistiu khar-chovykh pro-duktiv. http://www.reachteam.eu/chinese/REACH-ME/engine/sources/regulations/launch-178-2002-EC.html (in Ukrainian).

Rehlament (IeS) Yevropeiskoho Parlamentu i Rady vid 29 kvitnia 2004 roku № 852/2004 Pro hihiienu kharchovykh produktiv. https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32004R0852 (in Ukrainian).

Stybel, V., & Simonov, M. (2018). Upravlinnia bezpekoiu kharchovykh produktiv: praktychnyi posibnyk. Lviv, Tzov: Halytska vydavnycha spilka (in Ukrainian).

Tsekhmistrenko, S.I., & Tsekhmistrenko, O.S. (2014). Biokhimiia miasa i miasoproduktiv: navchalnyi posibnyk. Bila Tserkva (in Ukrainian).

Abstract views: 0
PDF Downloads: 0
Published
2019-11-02
How to Cite
Bogatko, N. (2019). The effects of falsification of meat of slaughtered animals with sodium hydrocarbonate on their quality and safety. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Veterinary Sciences, 21(95), 66-74. https://doi.org/10.32718/nvlvet9512