Identification of beef under the agricultural market

Authors

  • V. P. Lyasota Bila Tserkva National Agrarian University image/svg+xml
  • N. M. Bogatko Bila Tserkva National Agrarian University image/svg+xml
  • N. V. Bukalova Bila Tserkva National Agrarian University image/svg+xml
  • L. M. Bogatko Bila Tserkva National Agrarian University image/svg+xml
  • S. A. Tkachuk National University of Life and Environmental Sciences of Ukraine image/svg+xml
  • T. M. Prilipko Podillya State Agrarian and Engineering University image/svg+xml
  • L. B. Savchuk Podillya State Agrarian and Engineering University image/svg+xml

DOI:

https://doi.org/10.31548/dopovidi2020.06.019

Keywords:

cultivation technologies, safety, quality, raw materials, food, beef, evaluation criteria, national standard

Abstract

In connection with Ukraine's accession to the WTO, the Government has been tasked to take steps to ensure a consistent transition to the new International Requirements for the Safety and Quality of Raw Materials and Foodstuffs, including on animal health control.

The purpose of the research was to carry out veterinary-sanitary examination of beef in the conditions of the agro-industrial market, to improve and develop express methods of determination of beef qualities of NOR- and PSE. The following research methods were used: organoleptic, biochemical, physicochemical, microscopic, microbiological, morphological and biometric.

It is theoretically substantiated and experimentally confirmed the necessity to carry out veterinary and sanitary evaluation of beef qualities of NOR, PSE and DFD obtained from black-billed bull calves aged 24-27 months after maturation.

The optimal quality indicators of beef quality NOR, PSE and DFD were determined. In order to prevent the loss of meat raw materials during processing, as well as in the production of meat products, it is experimentally and theoretically substantiated the need to determine the beef qualities of NOR- and PSE by organoleptic, morphological parameters, as well as by pH and pigment content.

Use patented photometric methods for express and effective determination of NOR- and PSE beef in the state veterinary laboratory on the market.

It is scientifically substantiated and experimentally proved the expediency of carrying out veterinary and sanitary evaluation of beef of different enterprises of Kyiv region in accordance with the current national standards and normative legal acts of Ukraine.

Thus, a reliable quantitative method for determining the total content of pigments in beef qualities of NOR- and PSE along with other methods of determining these qualities (moisture retention capacity, pH, moisture content, organoleptic) is proposed. The method has the advantage over the existing methods of determining beef NOR- and PSE in that the results have a specific, reliable quantitative value.

Methodical recommendations “Veterinary-sanitary evaluation of beef using quantitative method for determination of total pigment content in NOR- and PSE-meat of cattle” approved by the Academic Council of the Faculty of Veterinary Medicine of Bilotserkiv National Agrarian University, December 5, 2018 .

References

Regulation (EC) of the European Parliament and of the Council on 29.04. 2004 №852/2004 "Оn the hygiene of foodstuffs". https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32004R0852

Regulation (EC) of the European Parliament and of the Council on 28.01.2002 №178/2002, laying down the general principles and requirements of food law, establishing the European Food Safety Authorityand laying down procedures in matters of food safety. http://www.reachteam.eu/chinese/REACH-ME/engine/sources/regulations/launch-178-2002-EC.html

Ahn-DU, Nam-KC, Du-M. (2015) Volatile production in irradiated normal, pale soft exudative (PSE) and dark firm dry (DFD) beef under different packaging and strorage conditions. Meat Science. Vol. № 57, № 4, S. 419-426.

https://doi.org/10.1016/S0309-1740(00)00120-0

Krzysztoforski, K., Kolczak, T. (2017) Transaminase (GOT and GPT) activity in skeletal muscles of cattle, pigs and poultry (PSE and DFD quality). Polish Journal of Food and Nutrition Science. Vol. № 9, № 4, S. 69-72.

Groegaert, T., van Hoof, J. (2015) Colour development in cured normal and DFD-porc boston shoulders. 35-th International Congress of Meat Science and Technology. Vol. 5, № 2, S. 710-715.

Bohatko, N. (2006) Vplyv defektiv yalovychyny PSE ta DFD na yii yakisni pokaznyky pry zberihanni [Influence of PSE and DFD beef defects on its quality during storage]. Ahrarnyi forum. Materialy mizhnar. nauk.-prakt. konf. (Sumy, 25−29 veresnia). С. 65.

Belk, K. E., George, M. H., Tatum, J. D. (2002) Volatile production in irradiated palesoft exudative (PSE) and dark firm dry (DFD) beef under different packaging and storage conditions. Journal Animal Science. Vol. 79, Issue 3, S. 688-697.https://doi.org/10.1016/S0309-1740(00)00120-0.

Kozak, V. L. (2014) Vliyanie osnovnyh faktorov na kachestvo govyadiny. [The influence of the main factors on the quality of beef]. Molochnaya i myasnaya promyshlennost'. № 5, S. 21-23.

Berman, N. G. (2015) Vergleiche postmortaler veranderumgen der ultrastruktur in M. masseter und M. long dorsi bei schwein meat PSE fleisch. Archives Experimental Veterinarmed. № 29. S. 717- 720.

Sposib vyznachennia intensyvnosti koloru yalovychyny yakostei NOR, PSE, DFD fotometrychnym metodom: pat. 23139 Ukraina: [The method of determining the color intensity of beef qualities NOR, PSE, DFD photometric method. Declarative patent of Ukraine for utility model 23139] MPK G01N 33/12. u 2007 03348; zaiavl. 22.02. 07; opubl. 12.06.2007, Biul. № 8. 3 s.

Sposib vdoskonalennia vyznachennia zahalnoho vmistu pihmentiv v yalovychyni yakostei NOR, PSE, DFD fotometrychnym metodom: pat. 23140 Ukraina: [A method of improving the determination of the total content of pigments in beef qualities NOR, PSE, DFD photometric method. Declarative patent of Ukraine for utility model 23140] MKP 7 G01N 33/12. № u 2007 03349; zaiavl. 22.02. 2007; opubl. 12.06. 07, Biul. № 8. 3 s.

Yakubchak, O. M. (2013) Metody vyznachennia yakosti miasa. [Methods for determining the quality of meat] Veterynarna medytsyna Ukrainy. 2013. № 12. S. 27- 29.

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Published

2020-12-24

Issue

No. 6(88) (2020)

Section

Veterinary medicine, quality and safety of livestock products

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