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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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.

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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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