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Файл:Veterinary and sanitary examination of meat and meat products. Study aid
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V.A. Krygin
VETERINARY AND SANITARY
EXAMINATION
OF MEAT AND MEAT PRODUCTS
Study aid
Prize-winner of the 1st publication competition
“University textbook — 2017”
Translation from the Russian
Moscow
IPR Media
2024
В. А. Крыгин
ВЕТЕРИНАРНО-САНИТАРНАЯ
ЭКСПЕРТИЗА МЯСА
И МЯСНЫХ ПРОДУКТОВ
Учебное пособие
Призер I конкурса публикаций
«Университетский учебник — 2017»
Саратов
Ай Пи Эр Медиа
UDC 614.3
BBK 48.1
К86
Reviewer:
Gertman A.M. — Doctor of Veterinary Sciences, Professor,
Head of the Department of Noncommunicable Diseases,
South Ural State Agrarian University;
Tropnikova N.P. — Candidate of Pedagogical Sciences, Associate Professor,
Head of the Educational Center
Krygin, Vladimir Alexandrovich.
K86 Veterinary and sanitary examination of meat and meat products : study aid / V.A. Krygin. —
Moscow : IPR Media, 2024. — 113 p. — Text: digital.
ISBN 978-5-4497-2553-0
The study aid describes methods of veterinary and sanitary examination of meat and meat
products and provides brief theoretical information that facilitates better understanding of
practical material on this topic.
It is intended for the veterinary students. The materials presented in the publication can
be used by Further Education Faculty students and veterinary and sanitary doctors and
experts.
Educational digital edition
ISBN 978-5-4497-2553-0 (en) © Крыгин В. А., 2017
ISBN 978-5-4486-0110-1 (rus) © ООО «Ай Пи Эр Медиа», 2017
© English edition, translation, design
LLC “IPR Media”, 2024
Educational publication
Krygin Vladimir Alexandrovich
Editor Yu.B. Zakharova
Technical editor, computer layout K.S. Dosmukhambetova, E.A. Semenova
Proofreader M.A. Jalaya, Yu.V. Semenova
Computer layout, cover by S.S. Siziumova
Signed for use on 01.12.2023. Data volume 8 Mb
LLC Company “IPR Media”
8 800 555 22 35 (toll-free within Russia)
E-mail: sale@iprmedia.ru
5
CONTENT
INTRODUCTION ....................................................................................................... 6
CHAPTER 1. Identification of meat type .................................................................... 7
CHAPTER 2. Veterinary and sanitary examination
of meat determining the degree of freshness ............................................................... 16
CHAPTER 3. Veterinary and sanitary examination of poultry meat ........................ 29
CHAPTER 4. Veterinary and sanitary examination of rabbit meat .......................... 39
CHAPTER 5. Veterinary and sanitary examination
of meat from sick animals ........................................................................................... 43
CHAPTER 6. Veterinary and sanitary examination of meat in case
of suspicion of the presence of pathogens of foodborne toxic infections ................... 57
CHAPTER 7. Examination of meat for trichinosis ................................................... 68
CHAPTER 8. Veterinary and sanitary examination of animal fats ........................... 77
CHAPTER 9. Veterinary and sanitary examination of sausages .............................. 81
CHAPTER 10. Veterinary and sanitary examination
of slaughtered animals’ meat ....................................................................................... 90
CHAPTER 11. Veterinary and sanitary examination
of canned meat ............................................................................................................. 96
GLOSSARY ............................................................................................................. 104
BIBLIOGRAPHICAL LIST .................................................................................. 111
6
INTRODUCTION
Veterinary and sanitary examination is a discipline that develops methods for
veterinary and sanitary research and assessment of products of animal and plant
origin, control over the quality and safety of which is entrusted to veterinarians —
veterinary experts. The purpose of the activities of veterinary experts is to prevent
human diseases from anthropozoonoses and other pathogens when consuming food
and to prevent animal diseases transmitted through feed of animal origin.
One of the main objects of professional activity of veterinarians and veterinary
experts is the products of animal slaughter and, above all, meat, which is subject to
veterinary and sanitary examination determining its suitability for food purposes and
the protection of the population from diseases common to humans and animals, the
protection of the territory of the country from importation of the infectious diseases
from other countries.
During the veterinary and sanitary examination of meat, various research
methods are used — organoleptic, physico-chemical, microbiological, toxicological,
helminthological, etc. The specialist carrying out the examination of products must be
fluent in research methods, know the requirements of regulatory documentation for
quality and sanitary characteristics of a product, criteria for its evaluation depending
on the results of the examination.
This publication describes methods of veterinary and sanitary examination of
meat and meat products and provides brief theoretical information on this topic.
These materials can be used in the practical activities by employees of veterinary and
sanitary examination laboratories and other specialists carrying out quality control of
products of animal origin.
7
CHAPTER 1. IDENTIFICATION OF MEAT TYPE
The need to determine the type of meat may arise primarily in cases of
falsification, including:
- when replacing nutritionally more valuable meat with less valuable meat
(beef with horse meat, elk or camel meat, lamb with goat meat);
- when replacing the meat of a slaughtered animal with the meat of animals that
are not eaten (lamb with dog meat, rabbit meat with cat meat).
The species of meat is determined based on the results of organoleptic and, if
necessary, laboratory tests.
Determining the type of meat according to organoleptic indicators
During organoleptic examination of meat, the following indicators are
determined.
Appearance includes such concepts as the shape and size of the test sample,
the presence of muscle, fat, connective and bone tissue in it.
If whole carcasses, half-carcasses, and quarters are presented for research, then
determining the species is not difficult. At the same time, attention is paid to the
proportions of individual parts of the carcass (neck, torso, limbs), the configuration of
individual muscle groups, and the anatomical features of the skeletal bones.
The horse has a long, relatively thin neck, and the subcutaneous tissue has
highly developed connective tissue; Well-fed horses have a layer of fat on the neck,
the croup is convex, and the ischial tuberosities protrude weakly.
Cattle have a wide, short neck; the subcutaneous tissue on the neck, even in
well-fed animals, contains little fat; the ischial tuberosities clearly protrude.
In sheep, the back of the carcass is massive and wide, the withers almost do
not protrude above the line of the back, and the neck is round.
In goat carcasses, the back is narrow, the chest is less rounded, the withers
protrude noticeably above the back line, and the neck is compressed ovally.
In dogs, the back is narrow, the chest is oval, the withers do not protrude above
the line of the back, and the neck is rounded.
When studying by-products, the anatomical features of their structure in
various animal species are taken into account.
The color of muscle tissue is determined in natural light. The red color of the
muscles is due to the content of hemo- and myoglobin in it. The muscle tissue of
animals has different shades of red, which depends on the type of animal (horse meat
8
is dark red, beef is red, pork is gray-pink), gender (muscle tissue in males is darker
than in females), age (with age, muscle tissue becomes more intensely colored),
fatness (with loss of fatness, muscle tissue darkens), physical load on the muscles (the
more intense the load on the muscles, the darker they are). In addition, the meat of
freshly killed animals has a darker color than the same meat a day after the ripening
process at low above-zero temperatures. Meat that is re-frozen after thawing is darker
than meat that was frozen for the first time.
The color of adipose tissue is determined by natural light. Depending on the
type and age of the animal, the fat can range from white and whitish-pink to yellow.
The consistency of the muscle tissue is assessed by finger pressure. It depends
on meat type (horse meat is denser than beef, goat meat — than lamb), the thermal
state (muscle tissue of fresh meat is dense, chilled — elastic, frozen — hard,
defrosted — flabby), as well as on gender, age, the fatness of the animal (more dense
muscle tissue — in males, old and emaciated animals), the degree of freshness of the
meat (if the meat spoils, the consistency becomes flabby).
The consistency of adipose tissue is determined by rubbing the fat between
your fingers. It depends on the type of meat (horse fat has a soft consistency, beef fat
has a dense consistency, lamb fat has a dense, crumbly consistency), as well as its
thermal state and degree of freshness (when heated and spoiled, the fat acquires a soft
and even spreadable consistency).
The fibrousness and granularity of muscle tissue is assessed on its
longitudinal and transverse sections. In a longitudinal section, muscle tissue has a
fibrous structure, in a transverse section it is granular, which is due to its fibrous
structure.
As a rule, the muscle tissue of large animals is thick-fibered and coarse-
grained, while that of small animals and birds is fine-fibered and fine-grained.
The smell of muscle and fat tissue is determined at a meat temperature of
15–20 °C. At lower temperatures, it is difficult to determine the smell; for this
purpose, a “hairpin test,” a heated spatula or knife, and a cooking test are used.
In the “hairpin test” a sharpened wooden or metal pin is inserted into the meat,
removed, and the smell is determined on its surface.
During the “spatula test” a metal spatula or knife blade is heated in boiling
water, applied to the surface of the meat, and at this moment the smell is assessed.
When testing by cooking, place 20 g of minced meat into a flask, add 60 cm3
of water, cover with glass, heat to a boil and cook at low boil for 15 minutes. Then
the glass is lifted and the smell of the vapor is assessed.
9
When testing by cooking, in addition to the specific smell of meat, you can
identify the odorous of medicinal substances, the specific unpleasant smell of meat
from an uncastrated male animal, the smell of fish (if the animal was fed fish or fish
meal before slaughter), the smell of spoilage.
In addition to the smell and aroma of vapors, when testing by cooking, the
color of the boiled meat, the transparency of the broth and the amount of foam
formed are assessed.
In appearance, boiled meat is characterized as follows: beef — brown-red,
broth with brown foam; horse meat — gray, broth with a lot of gray foam; pork and
lamb are gray-white (the same color as rabbit and cat meat).
Meat of various types of animals has the following organoleptic characteristics.
Beef is dark red in an ox, with a bluish tint in a bull, intensely red, crimson-red
in a cow. The smell is specific (lactic acid), the bull has the smell of a bull. The
consistency is dense, rough in ox, dense, tender in ox and cow. On a cross section of
muscle tissue, the granularity is well expressed. The intermuscular connective tissue
layers are loose, overgrown with fat in the ox and cow, and dense in the bull. In an
ox, the marbling is clearly expressed, in a cow it is less pronounced, in a bull there is
no marbling of meat.
The fat is white or yellowish (depending on the age of the animal), dense in
consistency, with a specific odor.
The meat of heifers and young bulls is light red, the muscle fibers are thin, the
intermediate connective tissue is loose.
Horse meat is dark red in color, darkens even more in the air, becomes black-
red with a bluish tint, and produces a lot of foam (albumin) when cooked. The
consistency of the meat is dense. The smell is specific, reminiscent of the smell of
nutmeg. The surface of the cross-section of the muscles is coarse-grained. There is no
marbling. Intermuscular connective tissue layers are well developed. The fat is
yellow in color, soft in consistency, with a horse-specific odor.
Elk meat is intensely red with a bluish tint. The consistency is hard and dry.
The smell of meat is specific to elk meat, reminiscent of the smell of rotten leaves
and mushrooms, which is especially noticeable during cooking. The surface of the
cross-section of muscle tissue is coarse-grained, the bundles are covered by highly
developed intermuscular connective tissue layers. The fat is white, has a hard,
crumbly consistency, is characterized by the presence of lobules surrounded by loose
connective tissue, and has a weak, specific odor. There is almost no fat in the
intermuscular tissue (no marbling).
10
Camel meat is intensely red in color; in air it becomes dark red, dark brown
with a purple tint. The consistency of the meat is dense, the smell is specific to camel
meat. The surface of the cross-section of muscle tissue is coarse-grained.
Intermuscular connective tissue is well developed. The fat is white, moderately dense
(softer than cattle fat), with a specific odor.
Venison is tender, finely fibrous, light to dark red in color. The color of the fat
is white or pale pink.
Pork. In a pig carcass there are light and dark muscle groups. The color of the
meat is pale pink, gray-pink, pale red. The consistency of the meat is tender. Has no
smell. The meat of uncastrated sexually mature boars has an unpleasant, rather strong
smell of the boar's lair, clearly noticeable when cut. The surface of the cross-section
of muscle tissue is fine-grained. The intermuscular connective tissue layers are loose,
filled with layers of fat. The fat is white, pale pink, soft, spreadable consistency, with
a specific odor.
Lamb is light or brick red in color; old rams have dark red meat. The
consistency is dense. The smell is specific (weak smell of ammonia). The surface of
the cross-section is fine-grained, there is no marbling. The fat is white or gray-white,
dense, crumbly, with a specific odor.
Goat meat is light or brick red in color and quickly darkens in air. The
consistency of the meat is dense. The smell is specific to goat meat, unpleasant
(especially noticeable during cooking). The surface of the cross-section is coarsegrained, there is no marbling. The intermuscular connective tissue layers are highly
developed and dense. The fat is gray-white, hard, with a specific (unpleasant) odor.
Dog meat is red-pink, dark brick-red, depending on age and fatness. The
consistency of the meat of young dogs is tender, while that of old dogs is dense and
leathery. The smell is specific; the meat of old dogs has an unpleasant dog smell. The
surface of the cross-section is fine-grained, the intermuscular connective tissue is
with thin fatty tissues.
The fat is white or grayish-dirty in color, soft, of spreadable consistency, melts
in the palm, when rubbed between the fingers, with an odor specific to dog meat.
Rabbit meat is light pink in color, the consistency is delicate, and the smell is
specific. The surface of the cross-section of muscle tissue is fine-grained. The
intermuscular connective tissue is loose and poorly developed. The fat is white, soft
in consistency, with a specific odor.
Hare meat is dark red, hard, dry.
Cat meat is pale pink or pale red (depending on fatness) color with a bluish
tint. The consistency is delicate. The smell is specific to cat meat. The cut surface
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