Evaluation of the pork quality and safety indicators in various stages of the echinococcus larval cysts affection

Authors

  • S. A. Tkachuk National University of Life and Environmental Sciences of Ukraine image/svg+xml
  • I. V. Zabarna State Agrarian and Engineering University in Podilya ,
  • I. S. Pasochnyk National University of Life and Environmental Sciences of Ukraine image/svg+xml
  • D. V. Chupryna National University of Life and Environmental Sciences of Ukraine image/svg+xml

DOI:

https://doi.org/10.31548/dopovidi2018.06.022

Keywords:

pork, echinococcosis, quality, safety, methods of determination

Abstract

Food quality and safety are important criteria for state security. One of the dangerous factors is the contamination of the products of slaughter of pigs by the echinococcus larvae. Meat and other products of slaughter, obtained from animals affected by echinococcus larvae, are potential sources of food poisoning in humans.

The material for the study was the samples of the longest back muscle from 10 pig carcasses, depending on the intensity of the damage to the liver of the echinococcus larvae.

It was found that significantly (p≤0.05) more than 10,9 % were moisture, 118 % – the number of microorganisms and 22,5 %, 21,4 %, 2,33 % – the pH value in pork at high intensity of invasion. However, the dry matter content was significantly (p≤0,05) lower by 28,0 % in pork with a high intensity of invasion.

According to other indicators of chemical composition, a tendency to an increase in the content of protein, fat and oxyproline, and a decrease in the content of tryptophan, and a protein-quality indicator in pork during intensive invasion were established.

Samples of pork taken from the carcasses of pigs with different intensity of echinococcosis invasion were contaminated by staphylococcus, Salmonella and Escherichia.

References

Butenko, L. M., Slobodianiuk, N. M., Androshchuk, O. S. (2013). M’iasni ta molochni vyroby dlia zdorovoho kharchuvannia. [Meat and dairy products for healthy eating.]. Myasnoe delo, 8–9, 23–26.

Shatskyi, V. V., Kolomiiets, S. M. (2008). Osoblyvosti rozvytku svynarstva ta vivcharstva v Ukraini. [Peculiarities of development of pig and sheep breeding in Ukraine]. Pratsi Tavriiskoho derzhavnoho ahrotekhnolohichnoho universytetu: naukove fakhove vydannia, 8, 8, 123–128.

Lisovenko, V. T. (2005). Budemo z m’iasom? [Will we be with meat?]. Zdorov’ia tvaryn i liky, 6, 8.

Zakon Ukrainy «Pro osnovni pryntsypy ta vymohy do bezpechnosti ta yakosti kharchovykh produktiv». (2018). [The Law of Ukraine "On Basic Principles and Requirements for the Safety and Quality of Food Products"]. URL: http://zakon.rada.gov.ua/laws/show/771/97-%D0%B2%D1%80.

Artemenko, L. P., Bukalova, N. V., Nebeshchuk, O. D. (2013). Bezpechnist ta yakist m’iasnoi syrovyny, profilaktyka i zakhody borotby za ekhinokokoznoi invazii [Elektronnyi resurs]. [Safety and quality of meat raw material, prevention and control measures for echinococcosis invasion]. Naukovi pratsi Pivdennoho filialu Natsionalnoho universytetu bioresursiv i pryrodokorystuvannia Ukrainy "Krymskyi ahrotekhnolohichnyi universytet". Ser. : Veterynarni nauky, 155. URL: http://nbuv.gov.ua/UJRN/Npkau_2013_155_9.

Pravyla peredzabiinoho ohliadu tvaryn i veterynarno-sanitarnoi ekspertyzy m’iasa ta m’iasnykh produktiv (zatverdzheni nakazom Derzhavnoho departamentu veterynarnoi medytsyny Ukrainy vid 07.06.2002, № 28 ta zareiestrovani u Ministerstvi yustytsii Ukrainy 28.01. 2004 r. za № 524/6812). (2002). [Rules of pre-slaughter inspection of animals and veterinary and sanitary examination of meat and meat products]. URL: http://zakon.rada.gov.ua/laws/show/z0524-02.

Myaso. Metody otbora obraztsov i organolepticheskiye metody opredeleniya svezhesti. (2016). [Meat. Methods of sampling and organoleptic methods for determining freshness]. GОSТ 7269-2015. Russia.

Halat, V. F., Artemenko, Yu. H., Prus, M. P.(1999). Praktykum z parazytolohii [Workshop on Parasitology.]. К: Urozhai, 115–175.

Miaso ta m’iasni produkty. Vyznachennia pH (kontrolnyi metod). (2002). [Meat and meat products. Determination of pH (control method)]. DSTU ISO 2917-2001. Ukraine.

Metody khimicheskogo i mikroskopicheskogo analiza svezhesti (2017). [Methods of chemical and microscopic analysis of freshness]. GОST 23392-2016. Russia.

M’iasni produkty. Metod vyznachennia volohy. (2006). [Meat products. Method for determination of moisture]. DSTU ISO 1442:2005. Ukraine.

Antipova, L. V. (2006). Otsenka kachestva i bezopasnosti myasnykh produktov [Assessment of quality and safety of meat products]. Vse o myase, 1, 8.

Myaso i myasnyye produkty. Metod opredeleniya belka. (2017). [Meat and meat products. Method of protein determination]. GОSТ 25011-2017. Ukraine.

M’iaso i m’iasni produkty. Metod vyznachennia zhyru. (2005). [Meat and meat products. Method of determination of fat]. DSTU ISO 1443:2005. Ukraine.

Myaso i myasnyye produkty. Metod opredeleniya oksiprolina. (2017). [Meat and meat products. Method for determination of oxyproline]. GОSТ 23041-2015. Russia.

Mysik, A. T., Belova, S. M. (1986). Spravochnik po kachestvu produktov zhivotnovodstva [Handbook on the quality of livestock products]. M.: Agropromizdat, 87–95.

M’iaso. Metody bakterialnoho analizu. (2005). [Meat. Methods of bacterial analysis]. DSTU EN 12824:2004. Ukraine.

Downloads

Published

2018-12-28

Issue

No. 6(76) (2018)

Section

Veterinary medicine, quality and safety of livestock products

License

Relationship between right holders and users shall be governed by the terms of the license Creative Commons  Attribution – non-commercial – Distribution On Same Conditions 4.0 international (CC BY-NC-SA 4.0):https://creativecommons.org/licenses/by-nc-sa/4.0/deed.uk

Authors who publish with this journal agree to the following terms:

  • Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
  • Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
  • Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).