Affiliation:
1. Ryazan State Medical University named after academician I.P. Pavlov
2. Moscow University named after S.Y. Witte (Ryazan branch)
3. Ryazan State Agrotechnological University named after P.A. Kostychev
4. Academy of Law and Management of the Federal Service for the Execution of Punishment
Abstract
The article presents the results of the analysis of quality and safety indicators in the production of halal meat products using the example of beef. A fairly large-scale production of Halal meat has been organized in our country. Despite the 5-10% price increase, these products are in great demand not only among Muslims, but also among consumers who prefer high-quality and environmentally friendly products. Beef is characterized by a high protein content (in particular, myosin and myoglobin). Beef meat contains B vitamins, vitamin B12 is especially important, which the body receives only from animal food. Beef is a supplier of high quality protein essential for building cells, especially muscle cells. Balanced composition of amino acids, which includes arginine and glutamine. In the course of the research, the authors analyzed the veterinary and sanitary characteristics of the production of halal meat products and carried out its veterinary and sanitary assessment. The beef samples were examined by us for compliance with the requirements of TR CU 021/2011 "On food safety" and TR CU 034/2013 "On the safety of meat and meat products" in terms of microbiological and physical and chemical safety. Based on the results of the analysis of the content of toxic elements, physicochemical and microbiological studies, it was concluded that the indicators of both samples meet the requirements of regulatory documents, do not contain toxic elements and are safe. Organoleptic studies showed that both samples under study are of excellent quality category and appearance, however, the consistency of sample 1 is denser and more elastic, the smell and taste of both samples is characteristic of this type of meat, however, the broth obtained from sample 1 is more aromatic and has a bright, rich meat taste. In this connection, according to the results of the study, the authors concluded that sample 1 ("halal beef") has higher quality indicators than sample 2 (beef obtained in the classical way).
Publisher
FSBEI HE Voronezh State University of Engineering Technologies
Subject
General Agricultural and Biological Sciences
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