Impact of falsification of slaughtered animal meat with alkaline disinfectants on its quality and safety

Abstract

. In frozen meat of slaughtered animals for 21–22 days at temperatures from minus 2 to minus 3, a significant reduction of the content of microorganisms in the surface layers was found in pellets: in beef - in 2,25 times (p<0.001), pork - in 2,0 (p<0.001), mutton - in 2,5 (p<0.001) and meat of goat - in 1,8 times(p<0.01), and in deep layers this indicator had no significant difference in increase of indicators; high probability (p<0.001) for increase of pH value in beef and mutton - by 1.06 times, in pork - by 1.07 and in meat of goat - by 1.13 times; a significant (p<0.001) decrease in NMAOAM content: in beef - by 1.19 times, pork - by 1.18, mutton - by 1.11 and meat of goat - by 1.15 times compared to indicators of doubtful freshness of meat not processed. In frozen meat treated with disinfectants, when stored minus 12 °C beef for 9 months; pork - for 4 months; mutton and meat of goat - for 7 months, it was found likely (p<0.001) decrease in the content of microorganisms in the surface layers was found during treatment with disinfectant solutions: in beef - by 3.0 times, pork - by 2.5, lamb - by 2.0, and in meat of goat - 2.75 times (p<0.05), in the deep layers - a slight increase according to the species of animals - in pork and goat - by 1.08, in lamb - by 1.07 times; significant (p<0.001) increase in pH in processed meat compared to indicators of doubtful freshness of meat not processed: in beef, pork, mutton - 1.05 times, meat of goat - 1.07 times; a slight decrease in NMAOAM content compared to the indices of unprocessed meat by disinfectants: in beef - by 1.06 times, pork - by 1.03 (p<0.01), mutton - by 1.04, meat of goat - by 1, 08 times.