MICROSTRUCTURAL ANALYSIS AS A METHOD OF VETERINARY-SANITARY EXAMINATION SAUSAGE
DOI:
https://doi.org/10.31548/dopovidi2016.06.022Keywords:
sausages, histological studies, veterinary and sanitary examination.Abstract
Relevance of the research is that today in Ukraine produce a significant amount of sausage products that may be a risk to consumer health.
Particularly relevant issue veterinary control sausages if they are made at meat processing enterprises and individual business entities that do not self-implemented system of quality according to HACCP requirements.
Ukraine has refused virtually from production by standard, companies develop and maintain its range of so-called technical specifications that often allows production of meat products of quality indicators that do not meet state standards, including content not specified in the regulations andlegal acts and labeling of ingredients.
Falsification of sausages happens first partial replacement of high-grade low-grade meat, offal, pork skins, soy and even organs and tissues of animals that do not apply in the food industry. Also used in the production of low-value supplements are not provided for the recipe (larynx, trachea, esophagus, stomach, testis, uterus, etc.). Widespread use in the manufacture of sausage meat mass, which are provided doobvalyuvannya bones. There remains a significant amount of microscopic bone, damaging the mucous membrane of the gastrointestinal tract during the use of the product. Number of meat mass, which is added to the sausage is 40–76% depending on the type and variety of sausages. However, the goods are often not appropriate labeling.
The goal – conduct a structural analysis of sausages.
Tasks – to study cooked, smoked, smoked sausages and different kinds of producers that implement supermarkets in the city Odessa.
Methods. The study was conducted in 2015 in the laboratory of Epizootology, Parasitology and vetsanekspertizy Odessa State Agrarian University.
The material for the study 12 samples were cooked, smoked and summer sausages of the highest quality known Ukrainian manufacturers that bought in supermarkets c. Odessa. Each type of sausage was selected in the amount of 3 pieces of different parties.
Microstructural analysis of sausages was carried out by standard 7063: 2009 "Semis m'yasa and cereal January. Determination by microstructural constituents "and guidelines
Results. A study microstructural analysis sausage, found that almost all of them made in violation of the formulation.
According to standard 4436-2005 top grade cooked sausage must contain at least 20% beef znezhylovanoyi higher grade or 35% of the highest quality znezhylovanoyi beef and pork fat are not in any ratio and no more than 30% by-products of the first category (tongue, liver, beef heart , lamb, pork) and spices. On dense connective tissue (cartilage) and other impurities in the standard stated. However, the results of research shows that boiled sausages adulterated by making more of minced offal from the norm by 13,3%, oil – by 15%, also noted the presence of cartilage in the amount of 6% and not identified impurities – 8%.
A study microstructural analysis sausage, found that almost all of them made in violation of the formulation.
According to standard 4436-2005 top grade cooked sausage must contain at least 20% beef znezhylovanoyi higher grade or 35% of the highest quality znezhylovanoyi beef and pork fat are not in any ratio and no more than 30% by-products of the first category (tongue, liver, beef heart , lamb, pork) and spices. On dense connective tissue (cartilage) and other impurities in the standard stated. However, the results of research shows that boiled sausages adulterated by making more of minced offal from the norm by 13,3%, oil – by 15%, also noted the presence of cartilage in the amount of 6% and not identified impurities – 8%.
During the study smoked sausages with 4 experimental samples, only one –
№ 7 meets the requirements of standard 4435: 2005. Three sausages that were studied contain 40% – by-products; 10% of cartilage and 4% impurities, and two sausages marked increase in fat content from the norm more than 20%.
According to standard 4427: 2005 summer sausages of the highest quality should include: beef first and highest grade of at least 20% or pork fat not less than 100%.
In summer sausage research samples were found heart tissue with impurities hyaline cartilage. In the studied samples of smoked sausages also found more than 10% fat and not indetyfikovanyh impurities 5%.
Of particular danger is the content smoked sausages not identified impurities, which may include toxic constituents.
Conclusions and Prospects.
1. established that domestic manufacturers of cooked sausage P / P "Alan", LLC "Vecchio" R / P "Segros", LLC "Yeremiyivskyy" were falsified to making them more rules of offal by 13.3% Fat - 15 % components that have to be minced, cartilage - 6% unidentified impurities - 8%.
2. Half-smoked sausage producers of "Vecchio", LLC "Garmash", LLC "founded a" does not meet the requirements of ISO, as contained products – 40%, 10% cartilage not identified impurities – 4%; two samples, in addition, noted the fat content by 20% compared with the norm.
3. In summer sausage producer P / P "Alan", LLC "Vecchio" wash "Rohanskyy meat", LLC "Kolos" was found heart tissue and hyaline cartilage, which are not specified in ISO as their component. Also found on 10% more fat and not identified impurities in an amount of 5%.
Prospects. Investigate sausage products from other manufacturers. The system of control of safety and quality sausages enter microstructural analysis.
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