Journal for Veterinary Medicine, Biotechnology and Biosafety
Volume
9, Issue 4, December 2023, Pages 31–35
ISSN 2411-3174 (print version) ISSN 2411-0388
(online version)
MONITORING OF METHODS FOR IDENTIFYING RAW
MEAT IN SAUSAGE PRODUCTS
Khimych M. S., Rodionova K. O.
Odessa State Agrarian
University, Odessa, Ukraine, e-mail: khimichms@gmail.com, katerina.rodionova@ukr.net
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PDF (print version)
Citation for print version: Khimych, M. S.
and Rodionova, K. O. (2023) ‘Monitoring
of methods for identifying raw meat in sausage products’, Journal for Veterinary Medicine, Biotechnology and
Biosafety, 9(4), pp. 31–35.
Download
PDF (online version)
Citation for online version: Khimych, M. S.
and Rodionova, K. O. (2023) ‘Monitoring
of methods for identifying raw meat in sausage products’, Journal for Veterinary Medicine, Biotechnology and
Biosafety. [Online] 9(4), pp. 31–35. DOI: 10.36016/JVMBBS-2023-9-4-6.
Summary. Despite
the growing global interest in healthy lifestyles and nutrition, there is still
a demand for ready-to-eat meat products. Sausage products are one of the
traditional foods for Ukrainians. National standards (DSTU)
provide requirements for the recipe, nutritional value, and physical and
chemical parameters that each type of sausage product must meet. However, the
high cost of raw materials, shortages, and the need for rational use of
resources contribute to the falsification of these products. Modern researchers
offer various analytical methods to identify and quantify the content of
specific components in finished meat products. Despite their effectiveness,
these methods are not yet standardized. As a result, the imperfections in the
national legislative, methodological, and technical framework complicate the
identification process, leading to an increase in falsification in sausage
products
Keywords: falsification,
quality, safety, control
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