METHODS OF MODERN TYPES OF QUALITY EXAMINATION, IDENTIFICATION OF FALSE FEEDING OF ANIMAL FOOD RAW MATERIALS

Abstract

A comparative analysis of the methods of determining the quality indicators of meat products allows us to state that in modern conditions the most objective and operational are the measuring methods. The effectiveness of the application of measuring methods is largely determined by the possibility of their application at all stages of the life cycle of meat products. However, taking into account the complexity of measuring meat parameters by known instrumental methods, it is advisable to pay special attention to the development of methods of operational control of meat. One of the simplest methods for determining the type of meat and the degree of spoilage is luminescence. The luminescent method can be used to examine both direct samples of meat and water extracts from it. With the help of the luminescent method, it is possible to determine the type of meat and to which grade it belongs. The muscle tissue of animal meat has its own fluorescence of reddish-brown tones, and velvety dark red shades are characteristic for beef muscles, dark brown for lamb, light brown for pork, dark brown for horse orange shade. At the initial stage of meat spoilage, the fluorescence of muscle fibers loses its characteristic velvety appearance and acquires a darker glow background. On the general dark background of the glow, specific colonies of putrefactive bacteria appear that glow. Clearly stale meat has a dull burgundy fluorescence with a continuous coating of greenish-yellow or greenish-blue color. Cysticerci contained in the meat emit an intense pink-orange glow when exposed to ultraviolet light. Luminescent analysis allows detection of food spoilage (for example, meat, fish) in the early stages, when it cannot yet be detected by organoleptic methods. Luminescence allows you to distinguish a pure substance from a contaminated substance with a small amount of impurities (1…2%). Recommendations have been developed for the creation of an information collection system for cyber-physical systems for monitoring the production and sale of products of animal origin, namely, the structuring of indicators and the type of information that is necessary for the operation of such a cyber-physical system at each stage.