IMPROVEMENT OF METHODS OF IDENTIFICATION OF MEAT TYPES

Abstract

It was established that it is practically impossible to control all indicators of meat quality, and it has no meaning from the point of view of the requirements of specific market segments, as well as from the point of view of ensuring the efficiency of business activities. Meat is identified by type, sex, age, fattening and heat treatment. Depending on the type of slaughtered herbivore, the following types of meat are distinguished: beef, pork, lamb, goat, horse and rabbit. Classical methods are physical and chemical research methods developed in the XVII-XX centuries. Modern measuring methods of food research are characterized by the use of improved measuring tools, often of high accuracy. This requires well-equipped research laboratories and highly qualified personnel. The most common modern measuring methods include chromatographic, spectral, photoelectrocolometric, potentiometric, refractometric, rheological and microscopic. Assortment falsification of meat is most often observed in markets and places of spontaneous trade, as well as when meat is subjected to further technological processing. Assortment falsification and sale of meat in small pieces, as well as chopped meat, when it is absolutely impossible to determine the biological and morphological belonging of the type of meat, helps. Unfortunately, the standard of Ukraine does not oblige to print the list of substances included in the composition of products. Prospective ways of developing methods of operational identification of meat can be considered those that use optical and electrical methods of measuring meat properties.