Biochemical indicators, quality and safety of domestic and wild pig slaughter products

Abstract

Animal husbandry is one of the important branches of agricultural production, which plays an important role in the formation of food security of Ukraine and providing the population with important types of food. The correct methodical approach to the inspection of organs and tissues of slaughtered animals allows to avoid errors in the diagnosis of various diseases, in the sanitary assessment of slaughter products, to prevent meat losses and the release of food products that are dangerous for humans. Analyzing the requirements of the modern market and the priority directions for the development of trade relations between the countries of the European Union for our country, it should be noted that the responsibility for the export and import of products of animal origin and the control of the production of high-quality and safe products is entrusted to the specialist of the state veterinary service. Organoleptic analysis of slaughter products is an important component of inspection. In addition, it should be noted that determining the degree of freshness of meat for a long time was carried out only with the help of the organoleptic method. It has been proven that organoleptic indicators provide comprehensive information for determining the good quality of meat. The quality of meat or its nutritional value refers to the chemical composition of the fleshy part, which includes muscle, fat and connective tissue. The chemical composition, energy value, digestibility, taste, culinary and other properties of meat depend on the ratio of these tissues. The quality of meat is influenced by the breed of animals, sex, age, fatness, the nature of fattening, conditions of transportation and pre-slaughter aging, methods of stunning, degree of exsanguination, etc. The article presents materials related to the inspection of animal slaughter products in the Zhytomyr region (agro-food market in the city of Olevsk). The study was carried out as part of the research work of the department of normal and pathological morphology, hygiene and expertise “Monitoring the content of toxic substances in drinking water, feed and their impact on the body of cattle and the quality and safety of products”, state registration number – 0120U101318. The purpose of the study is to inspect the slaughter products of domestic and wild pigs in the agro-food market of the Zhytomyr region. The task of the work was to determine the organoleptic, physico-chemical and microbiological indicators of slaughter products of domestic and wild pigs. The testing laboratory of veterinary and sanitary examination in the market carries out significant work on the inspection of animal slaughter products, which ensures the release of good-quality products for the population. As a result of the inspection of the slaughter products of domestic and wild pigs, it was established that all meat samples according to organoleptic parameters corresponded to the parameters of fresh high-quality meat, the reaction to peroxidase was positive, the pH of the meat ranged from 5.9 to 6.1. No trichinella was detected during trichinoscopy of pork samples. Veterinary and sanitary examination of livestock products on the markets is carried out only by veterinary medicine specialists of state laboratories or other state institutions of veterinary medicine. The laboratory carries out mandatory quality and safety control of all controlled products sold, including food products of animal origin intended for human consumption. In this regard, it is important to carry out inspection, sanitary evaluation of slaughter products of slaughter animals and determination of morphological characteristics of meat of domestic and wild pigs.