The dissertation research is directed on theoretical and experimental substantiation of application of express methods of detection of chemical dangerous factors of meat of slaughter animals for an estimation of its safety and quality, and also microbiological criteria of safety of meat of slaughter animals at their production and circulation in case of detection of bacteria of the genus Salmonella, species of Listeria monocytogenes, Sthaphylococcus aureu, microbiological criteria for the hygiene technological process оf meat, establishment of species affiliation, age suitability and suitability for meat consumption. During the study of slaughter meat at production and circulation facilities in order to identify chemical hazards, in particular, solutions of formaldehyde, chlorine-containing substances, hydrogen peroxide, acetic acid, potassium permanganate, sodium bicarbonate, detergents and disinfectants with alkaline properties using , which have a reliability in tests of 99.4−99.9 % and a detection
sensitivity of 0.025−5.1%, the percentage of meat processing in supermarkets − 47.1%, in agri-food markets − 31.5 %, in wholesale bases − 12.8 % and production facilities − 8.6 % of the total number of tested samples. The developed express method revealed falsification of minced meat with starch − 27.27−50.00 % compared to the total number of tested samples. The freshness of minced meat was identified by photometric method using Nesler's reagent: fresh: beef − 1,262±0,001 B, veal − 1,253±0,003, lean pork − 0,718±0,002, fatty pork − 0,667±0,001, lamb − 1,051±0,001 B; of dubious freshness from: beef − 1,320±0,007, veal − 1,287±0,003, lean pork − 0,821±0,002, fatty pork − 0,705±0,004, lamb − 1,186±0,001 B. Optimized methods of detection of the meat received from healthy animals, for detection of peroxidase enzyme and formal reaction; microstructural and bacterioscopic determination of bacteria in meat. We have developed a comprehensive system of risk-oriented control of safety and quality of slaughter meat for the detection of chemical hazards using express methods, establishing criteria for assessing the safety and quality of slaughter meat, fats, microbiological safety criteria and hygiene of technological processes. meat, establishment of meat by species, age and suitability for consumption at production and circulation facilities on the basis of systemic approaches to traceability, VACCP and TACCP.
