Slaughter animals’ meat identification according to suitability for consumption using developed methods

Keywords: beef; pork; lamb; goat meat; peroxidase; formol reaction; degree of freshness

Abstract

It is recommended for state veterinary inspectors simple, improved and new methods for identifying meat of slaughter animals according to suitability for consumption and compliance with its shelf life due to the detection of the peroxidase enzyme in the filtered meat-water extract; the use of an improved formol reaction at the facilities for meat production and turnover as a result of the substitution of suitable meat for human consumption with meat from sick animals, having reliability in tests of 99.8% and 96.4%, respectively. And also a new method of bacterioscopic assessment of the degree of bacterial contamination of the meat from slaughter animals by staining smears-prints according to Gram in Hooker’s modification was developed and recommended to establish the degree of freshness, which has a reliability of 99.5%. It was found that the largest percentage of meat was obtained from healthy animals with an improved method for detecting the peroxidase enzyme at meat production facilities − from 60.00 to 89.58%, at wholesale depots − from 61.54 to 81.82%; when sold in supermarkets − from 56.52 to 90.48%; in agriood markets − from 69.70 to 78.26%. However, the percentage of meat obtained from suspiciously sick animals at its production facilities ranged from 9.52 to 30.00%, at wholesale depots − from 13.63 to 26.92%; when sold in supermarkets − from 9.52 to 27.27%, in agrifood markets − from 8.70 to 21.21%; and meat obtained from sick animals, respectively, at production facilities and wholesale depots − from 4.76 to 10.00% and from 4.55 to 11.54%; in supermarkets and agrifood markets, respectively − from 4.76 to 17.39% and from 9.09 to 13.04%. It was found that the largest percentage of meat was obtained from healthy animals with an improved formol reaction method at meat production facilities − from 72.73 to 93.18%, at wholesale depots for storage − from 69.56 to 77.78%, when sold in supermarkets − from 67.39 to 78.26%, and in agrifood markets − from 75.00 to 78.57%. Although, the percentage of meat obtained from suspiciously sick animals at the facilities for its production ranged from 6.82 to 18.18%, at wholesale depots − from 16.67 to 26.09%; when sold in supermarkets ranged from 13.04 to 23.91%; in agrifood markets − from 15.28 to 20.00%; and meat obtained from seriously ill animals at at meat production facilities and wholesale depots, respectively, from 3.23 to 9.09% and from 4.35 to 8.33%; in supermarkets and agrifood markets, respectively − from 6.98 to 8.70% and from 4.76 to 7.69%.

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Published
2021-02-22
How to Cite
Bogatko, N. M., Mazur, T. G., & BogatkoА. F. (2021). Slaughter animals’ meat identification according to suitability for consumption using developed methods. Theoretical and Applied Veterinary Medicine, 9(1), 10-17. https://doi.org/10.32819/2021.91002