Key indicators of beef safety and quality as important aspects of conservation

S. Furman, I. Sokulskyi, D. Lisohurska, O. Lisohurska, B. Gutyj
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Abstract

Meat cattle breeding should develop in Ukraine as a priority and independent industry to meet beef needs. The meat industry has enormous potential and, as the most promising and attractive, will take a dominant place in the structure of the domestic food industry in the coming years. Beef is one of the most essential elements of the human diet. It contains complete proteins and animal fats, biologically active substances, mineral elements, and vitamins. The most important feature of food products is their quality and safety indicators, that is, the absence of substances harmful to the consumer's health and pathogens of infectious and invasive diseases. In this regard, veterinary and sanitary expertise and product safety control are of particular importance, as they are necessary to ensure the health of the population of Ukraine. Improving the quality of meat and meat products is a primary task in modern conditions. The implementation of this task depends not only on agricultural but also on processing enterprises. The article presents materials on the study of critical indicators of the safety and quality of beef. The study was carried out as part of the research work of the Department of Normal and Pathological Morphology, hygiene, and Expertise: “Monitoring the content of toxic substances in drinking water, feed and their impact on the body of cattle and the quality and safety of products”, state registration number – 0120U101318. The material for the research was the slaughter products of domestic animals, such as cattle, which were supplied to enterprises in the city of Zhytomyr. Pre-slaughter inspection and veterinary-sanitary examination of carcasses and their slaughter products of cattle was carried out following the “Rules of pre-slaughter veterinary examination of animals and veterinary-sanitary examination of meat and meat products”. The study aims to determine the safety and quality indicators of beef obtained in the conditions of meat processing enterprises of the Zhytomyr region. To achieve this goal, a comprehensive survey of beef safety and quality indicators was conducted. As a result of the tests, it was established that the pH level of the meat was 5.7–6.1. Carrying out the reaction with a 5 % solution of CuSO4 in the broth showed that the broth was transparent. A positive response to peroxidase was also detected. The safety parameters corresponded to regulatory documents. Careful control of the safety and quality of beef at every stage of production, starting from the rearing of animals and up to the sale of the product, guarantees a high degree of consumer protection.
牛肉安全和质量的关键指标是保护工作的重要方面
乌克兰应将肉牛养殖作为优先发展的独立产业,以满足牛肉需求。肉类产业潜力巨大,作为最有前途和吸引力的产业,在未来几年将在国内食品工业结构中占据主导地位。牛肉是人类饮食中最基本的元素之一。它含有完整的蛋白质和动物脂肪、生物活性物质、矿物质元素和维生素。食品最重要的特征是其质量和安全指标,即不含对消费者健康有害的物质以及传染病和侵袭性疾病的病原体。在这方面,兽医和卫生专业知识以及产品安全控制尤为重要,因为它们是确保乌克兰居民健康的必要条件。提高肉类和肉制品的质量是现代条件下的首要任务。这一任务的完成不仅取决于农业企业,也取决于加工企业。文章介绍了牛肉安全和质量关键指标的研究材料。该研究是正常和病理形态学、卫生和专业知识系研究工作的一部分:"监测饮用水、饲料中有毒物质的含量及其对牛体和产品质量安全的影响",国家注册号 - 0120U101318。研究材料是提供给日托米尔市企业的家畜(如牛)屠宰产品。按照《动物宰前兽医检查和肉及肉制品兽医卫生检查规则》,对牛的屠体及其屠宰产品进行了宰前检查和兽医卫生检查。研究旨在确定日托米尔州肉类加工企业条件下获得的牛肉的安全和质量指标。为实现这一目标,对牛肉安全和质量指标进行了全面调查。测试结果表明,肉的 pH 值为 5.7-6.1。用肉汤中 5 % 的 CuSO4 溶液进行反应显示,肉汤是透明的。还检测到过氧化物酶的阳性反应。安全参数符合法规文件的要求。从动物饲养到产品销售,每个生产阶段对牛肉安全和质量的严格控制都确保了对消费者的高度保护。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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