Journal for Veterinary Medicine, Biotechnology and Biosafety
Volume
6, Issue 2, February 2020, Pages 27–31
ISSN 2411-3174 (print version) ISSN 2411-0388
(online version)
APPLICATION OF EXPRESS
METHODS FOR DETECTION OF SLAUGHTER
ANIMALS’ MEAT ADULTERATION BY TREATMENT WITH ALKALINE DETERGENTS AND DISINFECTANTS
Bogatko N. M.
Bila Tserkva National Agrarian University, Bila Tserkva, Ukraine,
e-mail: nadiyabogatko@ukr.net
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PDF (print version)
Citation for print version: Bogatko, N. M. (2020)
‘Application of express methods for detection of slaughter animals’
meat adulteration by treatment with alkaline detergents and disinfectants’,
Journal for Veterinary Medicine,
Biotechnology and Biosafety, 6(2), pp. 27–31.
Download
PDF (online version)
Citation for online version: Bogatko, N. M. (2020)
‘Application of express methods for detection of slaughter animals’
meat adulteration by treatment with alkaline detergents and disinfectants’,
Journal for Veterinary Medicine,
Biotechnology and Biosafety. [Online] 6(2), pp. 27–31. DOI:
10.36016/JVMBBS-2020-6-2-5.
Summary. The article presents the application of the developed
patented express methods, which have reliability in tests of
99.9%, and can be used to
control dangerous chemical factors to detect adulteration
of meat of
slaughter animals with sodium bicarbonate
solution and alkaline detergents and disinfectants at production facilities
and both meat and meat
products. According to these express
methods, the number of samples
for processing the meat of
slaughter animals with a solution of sodium bicarbonate
using an alcoholic solution of chrome dark
blue (0.5%): beef
(n = 2), pork (n = 2) due to the
application of meat ≤ 5.0% and beef (n = 4), pork
(n = 4) — ≥ 5.1%; for
treatment with alkaline detergents when using an
alcoholic solution of bromothymol blue (0.04%): beef
(n = 3) due to the application on the surface
of meat ≤ 5.0% and pork (n = 4) and goat
(n = 4) — ≥ 5.1%; for
treatment with alkaline disinfectants when using an
alcoholic solution of rosolic acid
(0.25%): goat (n = 4) due
to the application
on the surface
of meat ≤ 5.0% and beef (n = 5) and pork
(n = 4) — ≥ 5.1%; for
treatment with alkaline disinfectants when using an
alcoholic solution of chrome dark
blue (0.3%): beef
(n = 5) and pork
(n = 4); for treatment
with alkaline detergents when using an alcoholic
solution of bromocresol green (0.01%): pork (n = 5), beef
(n = 4) and lamb
(n = 3)
Keywords: beef, pork, lamb, goat, meat
control, adulteration, alkaline detergents and disinfectants
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