Kravchuk V. Criteria of meat quality estimation

The dissertation is dedicated to study, elaboration and introduction of up-to-date estimation of methods and major criteria of meat quality. It is proven that quality of pork and beef depends on the terms of maintenance and feeding of animals. Organoleptic, chemical, and microscopic researches of meat are conducted. It is confirmed that determinations of pH and reaction on peroxidase are not assured for determination meat freshness and that is why they can not be used as independent methods. Conclusion about freshness of meat is possible to do only on the basis of organoleptic, chemical and microscopic methods of research. A device for volatile fat acids distillation is improved, which allows to define freshness of meat more exactly, in comparance with an operating device, resulted in GOST 2392-78. It is suggested for more reliable research of free volatile fat acids to use the method of gas sorptography. Influence of growing terms of pigs and cattle is set on pork and beef quality. It is proven that for slaughter output, organoleptichni indexes, chemical and amino acid composition of meat were the best from animals, grown in the personal subsidiary economies of population. The checking system is developed and scientifically grounded after the production of high-quality and safe meat. Certainly basic criteria of meat quality.