Object of research: beef, fresh, chilled, freezed, frozen, psychrotrophic microflora, washings from technological equipment of meat processing enterprises, zeranol, disinfectants and washing-disinfectants.
The purpose of the research: to substantiate theoretically and experimentally the peculiarities of the development of the microflora for the refrigeration of beef, to improve the methods of its hygienic assessment and to develop a detergent and disinfectant for the sanitary treatment of technological equipment of meat processing enterprises.
Research methods and equipment: organoleptic (determination of color, odor and consistency), biochemical (reaction with copper by sulfate, on peroxidase, on ammonia, amino-ammonia nitrogen content, the number of volatile fatty acids, the determination of TBK-active products, diene conjugates), microbiological (QMAaFAM, the number of psychrotrophic, sanitary and indicative and pathogenic microorganisms, cultural, tinctorial, morphological and biochemical properties in microorganisms, bactericidal action of washing-disinfectants), immuno-enzyme analysis (determination of zeranol), physical and chemical, toxicological, and statistical.
Theoretical and practical results: conducted complex microbiological and biochemical searches of cooled, freezed and frozen beef prove the need for constant veterinary and sanitary control of their safety and quality. The dominant role of the psychrotrophic microflora in the microbiological process of cooled and frozen beef was revealed, which indicates the need for veterinary and sanitary control over its contents before the start of cooling or freezing to predict a safe storage period for meat. The results of searches on the quantitative and qualitative composition of the psychrotrophic microflora and its methods of selection were the basis for the development of «Method for the allocation of psychrotrophic microorganisms from meat and technological equipment of meat processing enterprises», which allows to quickly assess the sanitary state of production and the contamination of its psychrotrophy. The obtained data on the effective prolonged use of disinfectants for the sanitary treatment of technological equipment under production conditions without adaptation of the microflora to their action allowed to develop a «Method of determining the adaptation of microorganisms to disinfectants in the food industry», which makes it possible to select the most effective disinfectants without the possibility of adaptation of the microflora during prolonged use.
Created a recipe, tested and experimentally confirmed the effectiveness of the use of an environmentally safe detergent-sanitizer «San-active» for sanitary processing of technological equipment, utensils and inventory at meat processing enterprises.
The established relationship between the duration of storage of beef in the frozen state and the content of zeranol has not only theoretical and extremely important practical significance. This makes it possible to use beef carcasses with a low content of zeranol for storage in a frozen state in order to reduce it to the detection limit.
