The thesis contains the results of monitoring food additives, which are identified in meat products. Complex mixtures were studied in terms of safety indicators; a comprehensive veterinary and sanitary assessment of ready-made sausages and semi-finished products was carried out in terms of safety and quality indicators; the morphological structure of food additives, both protein and carbohydrate nature, both animal and plant origin, has been experimentally studied; It is proved that repeated defrostation helps to create optimal conditions for the development of bacteria in meat semi-finished products.
In microstructural research, in the samples of products manufactured according to GOST, replacement of cooled meat with meat with prolonged freezing, or canned salting was noted, which is histologically characterized by weakening of transverse striation, karyolysis, fragmentation, swelling of muscle fibers with the formation of micro cracks. In the sausages made according to the specifications, the muscle tissue was replaced with a minced meat. Also, in the histological study of sausages and semi-finished products, the content of vegetable additives, such as soy isolate, soy texturate, soy flour and carrageenan, not mentioned in the formulation, was noted.
The modified method of panting of histological sections based on the use of the "Bluing reagent" of Richard-Allan Thermo Scientific. It makes it possible to obtain clear and color-coded histological sections, clearly distinguishing the structure of the nucleus and other tissue elements; prevents the removal of histological sections from the skies during the subsequent stages of dyeing and reduces the time of exposure of the histological preparation for 4 ± 1 min.
Complex dietary supplements meet the requirements of the standards for the content of hazardous substances and microorganisms. In minced meat containing nutritional supplements, the indicator of total bacterial insemination remains stable and satisfies the sanitary requirements after storage for 10 days; while the sanitary-indicative microorganisms in the products were not found. This is due to the content of these complex nutritional supplements of antimicrobial components, phosphates and preservatives. In the case of poultry meat mechanically, the index of total bacterial insemination for minced meat with this additive increased from (4,0 ± 0,1)×105 in the first day to (5,6 ± 0,2)×105 for 3 days (which is 1,4 times higher) and (8,5 ± 0,3)×105 for 10 days (which is 2,13 times higher). Poultry meat mechanic grinding promotes intensive bacterial contamination of meat products and the content of this raw material should have clear norms and not allowed during the manufacture of high quality products and products that are not subject to heat treatment.
The microstructural method for the detection of microbial contamination of meat products with high reliability (p≤0,01), allows us to determine the stage of the food chain (production or implementation), in which the contamination of products by microorganisms occurred. However, the disadvantage of this method is the impossibility of establishing a kind of bacteria, only to state their presence, localization and quantity. With the use of express methods, the time of the study of total number of microorganisms decreased from 72 hours; for a classical study of up to 24 in the case of Rida®Stamp and 48 hours for the use of Compact Dry; the time of the study of Coli forms was reduced from 112 years. In a classic study of up to 24 at Rida®Stamp and 36 hours. When using Compact Dry; time of study St.aureus decreased from 72 hours; for a classical study of up to 24 in the case of Rida®Stamp and 48 hours. For the use of Compact Dry; during the study, bacteria of the genus Proteus decreased from 96 in the classical study to 24 hours, when using Compact Dry; the study of bacteria of the genus Listeria decreased from 90 hours; for a classical study of up to 49 years for the use of Rida Screen.
In samples of products manufactured according to national standards, the replacement of chilled meat with long-term frozen meat or saline, which histologically characterized by weakening of the transverse strain, carriolysis, fragmentation and swelling of muscle fibers with the formation of microcracks, is recorded. In sausages, made according to technical conditions, the meat tissue is replaced with minced meat, in a quantitative ratio of 34,20±2,81 % to 41,20±2,73 %. Also microstructural studies of sausages and semi-finished snails recorded the content of plant additives, in particular soybean isolate, soy texture, soy flour and carrageenan, which are not indicated in the marking, which indicates their informational falsification.
