Risk-based control of identification of meat of slaughtered animals by color

Abstract

t. Risk-oriented control of the identification of slaughter animal meat is important in the activities of veterinary medicine specialists in determining the quality and safety indicators of slaughter animal meat (pork, beef, veal, goat meat, mutton, horse meat) in the entire food chain during meat production clear raw materials, production of meat and meat products, transportation, their storage and sale. It is necessary to develop express patented methods for establishing the identification of the meat of slaughtered animals and implement them in the state laboratories of the State Production and Consumer Service of Ukraine.