METHODS FOR DETERMINING THE ADULTERATION OF MEAT AND MEAT PRODUCTS
DOI:
https://doi.org/10.31073/foodresources2019-12-12Keywords:
meat products, falsification, identification, identification criteria, sensorial indicators, method of determining the quality of food productsAbstract
In the food industry, one of the main requirements is food safety. Ensuring the safety of food raw materials and food is one of the main factors determining the health of the population. Under the food safety one understands the lack of danger to human health when consumed, both from the point of view of acute negative effects (food poisoning and food infection), and from the point of view of the danger of long-term effects (carcinogenic, mutagenic effect). Food products that do not have harmful, adverse effects on the health of present and future generations can be considered safe. Falsification is a forgery, deliberate distortion, substitution of something genuine, real by a false one. The article describes the methods of determining the falsification of meat and meat products. When assessing the quality of goods, indicators of their quality are determined and their compliance with the requirements of normative documents is established. There are the following methods for determining the quality of food: sensorial, microbiological, chemical, laboratory, physiological. The definitions of concepts such as falsification, identification, compliance, identification criteria, identification rates is given. The types of falsification of meat products are described. Food products that raise doubts about the quality are subject to laboratory analysis in special sanitary and hygienic laboratories. The quality of goods by laboratory methods is determined by the average sample. The correct procedure for the selection of the average sample of various food products is specified in detail in the special guidelines for the study of their quality or standards.
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https://doi.org/10.31073/foodresources2019-12-12
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