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Файл:Veterinary and sanitary examination of meat and meat products. Study aid
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5. To speed up the hardening of the fat, place a glass of fat and broth in the
freezer compartment of the refrigerator.
6. Determine the total mass of the container and meat (with an accuracy of 1 g).
7. The jar is freed from meat — it is laid out in a plate or deep cup, the inner
surface of the jar is washed and wiped dry.
8. Determine the mass of the container — an empty can.
9. Determine the net mass of canned food by subtracting the gross mass of the
container from the mass.
10. Determine the mass of meat by subtracting the mass of the container from
the total mass of the container and meat.
11. Determine the total mass of fat and broth by subtracting the net mass of
meat from the net mass.
12. The frozen fat is carefully removed from the beaker and weighed.
13. Determine the mass of the broth by subtracting the mass of fat from the
total mass of fat and broth.
14. Determine the percentage of canned food components (meat, fat, broth) in
relation to the net weight.
In canned meat with a net weight of up to 1,000 g, deviations in the mass
fraction of components should not exceed ± 3 %, with a net weight of up to
3,000 g — ± 2 % of standard indicators.
Determination of the mass fraction of table salt in canned meat
The method is based on the titration of chlorides in a neutral medium with a
solution of silver nitrate in the presence of an indicator of potassium chromate.
Analysis procedure.
The contents of medium sample cans, intended for physical and chemical tests,
are passed through a meat grinder and mixed thoroughly.
Weigh a sample of the product weighing 20 g with an accuracy of 0.01 g and
transfer it without loss into a 250 cm3 volumetric flask, rinsing it through a funnel
with distilled water.
The flask is filled for ¾ full with hot (80 °C) distilled water, shaken and left to
stand for 30 minutes with occasional shaking. Then the flask is cooled to room
temperature, topped up with distilled water to the mark and, closed with a stopper, the
contents are mixed well.
The contents of the flask are filtered through a paper filter; For research, take
25 cm3 of filtrate, which is placed in a beaker and neutralized with a 0.1N solution of
sodium hydroxide in the presence of phenolphthalein.
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Then 0.5 cm3 of a 10 % solution of potassium chromate (indicator) is added to
the beaker and the contents are titrated with a 0.05N solution of silver nitrate until an
orange-red color appears that does not disappear with shaking.
The content of table salt (X) in the product as a percentage is calculated using
formula (10):
0.00292 × V1 × 250 × 100
Х = , (10)
М × V
2
where:
0.00292 is the titer of a 0.05N solution of silver nitrate in terms of sodium
chloride;
V1 is the volume of 0.05N silver nitrate solution used for titration;
250 — volume of prepared extract, cm3;
100 — conversion factor to percentage;
M is the mass of a sample of the product (20 g);
V2 is the volume of extract taken for titration (25 cm3).
The arithmetic mean of the results of two parallel tests is taken as the final
result of the study.
The mass fraction of table salt in canned meat varies between 1–1.5 %.
Determination of total acidity of canned meat
The method is based on titration with alkali of all acids found in the product
under study.
Analysis procedure.
50 cm3 of the filtrate prepared to determine the mass fraction of sodium
chloride is transferred to a conical flask, 3–5 drops of an alcoholic solution of
phenolphthalein are added and titrated with a 0.1N solution of sodium hydroxide until
a pink color appears, which does not disappear within 30 s.
The total acidity of canned food as a percentage in terms of lactic acid (X, %) is
determined by formula (11):
0.009 × V1 × 250 × 100
Х = , (11)
М × V
2
where:
0.009 is the amount of lactic acid equivalent to 1 cm3 of 0.1N sodium
hydroxide solution (g);
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V1 is the volume of 0.1N sodium hydroxide solution used for titration (cm3);
250 — volume of prepared extract (cm3);
100 — conversion factor to percentage;
M is the mass of a sample of the product (20 g);
V2 is the volume of extract taken for titration (50 cm3).
The arithmetic mean of the results of two parallel tests is taken as the final
result of the study.
The acidity of canned meat in terms of lactic acid should not exceed 0.4 %.
Rationale for veterinary and sanitary assessment
of canned meat depending on the results of the examination
Canned food that meets the requirements of the NTD for all regulated
indicators is subject to free sale.
Canned food that has satisfactory organoleptic characteristics (without signs of
spoilage of the contents), but does not meet the requirements of scientific and
technical documentation for at least one standardized indicator, are subject to
industrial processing.
Canned food with contents that have organoleptic signs of spoilage are subject
to technical disposal.
Test questions and assignments
1. Describe the rules for sampling canned meat.
2. What indicators are determined during organoleptic examination of the
contents of canned meat?
3. What are the requirements for microbiological parameters of sterilized
canned meat?
4. What indicators are determined during technochemical tests canned food?
5. Describe the method for determining the mass fraction of the constituent
parts of the contents of canned food.
6. What characterizes the acidity level of canned meat?
7. In what cases are canned meat subject to technical disposal?
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GLOSSARY
General terms
Veterinary and sanitary examination 1 is one of the branches of veterinary
science that studies methods of sanitary and hygienic examination of food products
and technical raw materials of animal origin and determines the rules for their
veterinary and sanitary assessment.
Veterinary and sanitary examination 2 — examination of food products using
special techniques to determine their quality and safety.
Veterinary and sanitary assessment of a product — determining the ways of
its use based on the results of its veterinary and sanitary examination.
Illness is a process that occurs as a result of exposure of the body to a harmful
(extraordinary) irritant from the external or internal environment.
Forced slaughter is the slaughter of sick farm animals with an unfavorable
prognosis.
Hydrogen index (pH) is a value characterizing the active reaction (acidity) of
the environment.
Glycogen is a polysaccharide formed by glucose residues, the main storage of
carbohydrate in animals; is the main form of glucose storage in animal cells,
deposited in the form of granules in the cytoplasm of cells (mainly liver and
muscles).
Volatile fatty acids are low molecular weight carboxylic acids that can
evaporate with water vapor when boiled.
Meat tanning is a type of meat spoilage that occurs during the rapid
development of autolytic, microbial-free processes as a result of the activity of tissue
enzymes.
Disposal is the use of low-quality and dangerous food products for purposes
other than the purposes for which the food products are intended and for which they
are usually used.
Bacteriological research is a study used to identify pathogenic bacteria in
material from sick animals or their corpses, detection of microbes in environmental
objects, feed, meat, etc.
Bacterioscopy, microscopy of fingerprint preparations is one of the methods
in the complex of studies of meat and meat products and is an obligatory part of
bacteriological analysis.
Anaerobes are microbes that can live in the absence of atmospheric oxygen.
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Aerobes are microbes that use molecular oxygen for respiration.
Cocci are non-motile, spherical bacteria.
Generalization is the spread of the causative agent of the infectious process
throughout the body.
Anthropozoonoses are a group of infectious and invasive diseases common to
humans and animals.
Foodborne toxic infections are a group of acute intestinal infectious diseases
that arise as a result of eating products containing the causative agent of the disease
and its endotoxin.
Food toxicoses are diseases caused by enterally acting exotoxins that
accumulate in foods as a result of abundant proliferation of microbes; food toxicosis
can cause toxin without the participation of a microbe.
Salmonellosis is an acute intestinal infection of animals and humans caused by
salmonella, characterized by intoxication and damage to the gastrointestinal tract.
Helminthiases are diseases of animals and humans caused by parasitic
worms — helminths.
Helminthological studies are research methods used to diagnose helminthiasis,
study the fauna of animal and human helminths, as well as identify eggs and larvae of
helminths in the environment.
Trichinosis is an anthropozoonotic helminthiasis from the group of nematodes,
characterized in humans by fever, facial swelling, skin rashes, blood eosinophilia, and
in severe cases — damage to internal organs and the central nervous system.
Trichinelloscopy is a study of muscle tissue for trichinosis by identifying
trichinella larvae in it.
Meat
Meat is a food product of slaughter, representing a combination of muscle, fat,
connective and bone tissues or without it.
Carcass is a food product of slaughter, which is the body of a slaughtered
animal after exsanguination without skin, internal organs and internal fat.
Half carcass is a part of a carcass obtained by dividing it along the spinal
column into two parts.
Note. The carcass of a game animal may be divided into two parts
transversely, leaving one or more ribs on the back.
Quarter is a part of a half carcass obtained by dividing it into two parts in the
transverse direction in accordance with the accepted cutting scheme.
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Boneless meat — meat in the form of pieces of various sizes and weights, of
arbitrary shape, consisting of muscle, connective and/or fat tissue.
Boneless meat is boneless meat with a natural balance of muscle, connective
and/or fat tissue.
Trimmed meat is boneless meat with a given ratio of muscle, connective and
fatty tissues.
Trimming is boneless meat from different parts of the carcass, obtained by
separating cuts, large-sized semi-finished products and during the preparation of raw
materials for meat products, with a given ratio of muscle, connective and/or fatty
tissue.
Fresh meat is meat obtained directly after slaughter and processing of a
carcass or half-carcass, having a temperature in the thickness of the muscles of at
least 35 °C.
Cooled meat is meat obtained directly after slaughter and processing of the
carcass, having a temperature in the thickness of the muscles of no higher than 12 °C,
the surface of which has a drying crust.
Chilled meat is steamed or cooled meat, subjected to cooling to a temperature
in the thickness of the muscles from 0 to 4 °C, with an unmoistened surface that has a
drying crust.
Frozen meat — fresh or cooled meat, refrigerated to a temperature in the
thickness of the muscles at a depth of 1 cm from –3 to –5 °C, at a depth of 6 cm —
from 0 to 2 °C, during storage the temperature throughout the entire volume should
be from –2 down to –3 °С.
Frozen meat is fresh, cooled or chilled meat, subjected to freezing to a
temperature in the thickness of the muscles not higher than minus 8 °C.
Deep-frozen meat is frozen meat with a temperature in the thickness of the
muscles no higher than –18 °C.
Thawed meat (defrosted meat) is frozen meat, heated to a temperature in the
thickness of the muscles not lower than –1 °C.
Conditionally suitable meat is meat that can be used for food purposes after
rendering harmless by heat or refrigeration treatment.
Mechanically separated meat is boneless meat in the form of a crushed (paste-
like) mass with a mass fraction of bone inclusions of no more than 0.8 %, with a
specified size of bone inclusions, obtained by separating muscle, connective and/or
fatty tissue (remnants of muscle, connective and /or adipose tissue) from the bone
mechanically.
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Meat products
Meat product is a food product in the recipe of which the mass fraction of meat
ingredients is over 60 %, manufactured with or without the use of non-meat
ingredients of plant and/or animal and/or mineral origin.
Meat-containing product is a food product in the recipe of which the mass
fraction of meat ingredients is over 5 to 60 % inclusive, made using non-meat
ingredients of plant and/or animal and/or mineral origin.
Meat-vegetable product — a meat-containing product with a mass fraction of
meat ingredients in the recipe over 30 to 60 % inclusive, prepared using non-meat
ingredients of plant origin.
Plant-meat product is a meat-containing product with a mass fraction of meat
ingredients in the recipe from over 5 to 30 % inclusive, made using non-meat
ingredients of plant origin.
Analog of a meat product is a food product similar to a meat product in
organoleptic characteristics, manufactured using meat technology with non-meat
ingredients of animal and/or plant and/or mineral origin, with a mass fraction of meat
ingredients in the recipe of no more than 5 %.
A meat product of the first category is a meat product with a mass fraction of
muscle tissue in the recipe over 80 %.
A meat product of the second category is a meat product with a mass fraction
of muscle tissue in the recipe from over 60 to 80 % inclusive.
A meat (meat-containing) product of the third category is a meat (meat-
containing) product with a mass fraction of muscle tissue in the recipe over 40 to
60 % inclusive.
A meat (meat-containing) product of the fourth category is a meat (meat-
containing) product with a mass fraction of muscle tissue in the recipe from over 20
to 40 % inclusive.
Meat (meat-containing) product of the fifth category is a meat (meat-
containing) product with a mass fraction of muscle tissue in the recipe of no more
than 20 %.
Sausages
Sausage product is a meat (meat-containing) product made from minced
sausage, formed into a sausage casing, bag, shape, mesh, heat-treated until ready for
consumption.
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Sausage is a meat (meat-containing) product made from minced sausage in a
casing, subjected to heat treatment until ready for consumption.
Boiled sausage product is a sausage product made from minced sausage, the
recipe of which includes mainly raw ingredients, subjected to drying, frying and
subsequent cooking during the manufacturing process.
Boiled sausage is a boiled sausage product of elastic consistency, of various
shapes, with a diameter or cross-section of more than 44 mm and a length of more
than 150 mm.
Sausages are a cooked sausage product that has a cylindrical or elongated
oval shape, with a diameter or transverse dimension from 14 to 32 mm, and a length
of no more than 300 mm.
Sausages are a boiled sausage product made from minced sausage with a
uniform structure and having a cylindrical or elongated oval shape, with a diameter or
transverse size from 32 to 44 mm, and a length of no more than 200 mm.
Shpikachki is a boiled sausage product made from minced sausage with a
heterogeneous structure and having a cylindrical or elongated oval shape, with a
diameter or transverse size from 32 to 44 mm, and a length of no more than 200 mm.
Sausage bread (meat bread) is a boiled sausage product of a rectangular shape,
during the manufacturing process it is baked or boiled in a mold or casing.
Liver sausage is a sausage product made from heat-treated ingredients, soft
consistency, retaining its shape when sliced, the recipe of which includes pulpy byproducts.
Jelly is a sausage product made from heat-treated ingredients of soft
consistency, made with the addition of more than 100 % broth.
Jellied meat is a sausage product made from heat-treated ingredients, soft
consistency, made with the addition of no more than 100 % broth.
Seltz is a sausage product made from heat-treated ingredients, formed into a
casing and having a heterogeneous structure, with the inclusion of pieces of meat and
non-meat ingredients, including offal, of a set shape and size.
Blood product is a sausage product made with the addition of edible blood,
from dark red to burgundy color when cut.
Semi-smoked sausage is a sausage product that is fried, boiled, smoked during
the manufacturing process and has a diameter or cross-section from 32 to 180 mm
(from 14 to 32 mm) and a length of over 150 mm (not more than 200 mm).
Cooked-smoked sausage is a sausage product, during the manufacturing
process, subjected to preliminary smoking, cooking, additional smoking and having a
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diameter or cross-sectional size from 32 to 180 mm (from 14 to 32 mm) and a length
of over 150 mm (not more than 200 mm).
Raw smoked sausage is a sausage product that during the manufacturing
process is subjected to sedimentation, cold smoking and prolonged drying and has a
diameter or cross-section from 32 to 180 mm (from 14 to 32 mm) and a length of
over 150 mm (not more than 200 mm).
Dry-cured sausage is a sausage product that, during the manufacturing
process, is subjected to prolonged drying under natural conditions or at
environmental parameters close to them.
Products from meat of slaughtered animals
A meat product (smoked) is a meat product of high nutritional value, made
from various parts of an animal carcass in the form of cuts or individual muscles,
mainly boneless pieces or pieces of meat, subjected to salting and heat treatment until
ready for cooking. eating.
Notes:
1. Depending on the type of slaughtered animal, meat products can be made
from beef, pork, lamb, horse meat, venison, etc. or in any ratio thereof.
2. Depending on the manufacturing technology, meat products can be salted,
boiled, baked, smoked, dried, boiled-smoked, smoked-baked, fried and other forms.
Ham is a pork product made from the hip or shoulder portion of a pork carcass,
with or without bone and skin.
Note: It is allowed to use the term “ham” in the names of products made from
the meat of commercial animals (boar, etc.).
Ham is a boneless meat product made from the hip or shoulder part of an
animal carcass, subjected to cooking or boiling and smoking.
Baked pork is a pork product made from boneless meat from the hip portion of
a pork carcass.
Carbonade is a pork product made from the longissimus dorsi muscle or loin
muscle of the pork carcass.
Sirloin is a beef product made from the longissimus dorsi muscle or loin
muscle of the beef carcass.
Stuffed meat product is a meat product, during the production process of
which one ingredient or a mixture of ingredients is filled or wrapped in other
ingredients or a mixture of ingredients.
Note. Stuffed meat products include meatloaf, stuffed brisket, etc.
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Molded meat product is a meat product made in a mold.
Lard product is a high-calorie pork product made from pork subcutaneous fat,
with or without skin, with or without muscle tissue cuts.
Note. Depending on the manufacturing technology, the bacon product can be
salted, boiled, baked, smoked, dried, boiled-smoked, smoked-baked, fried and other
forms.
Canned meat
Canned meat (meat-containing) is canned food made from meat (meat-
containing) raw materials, hermetically sealed in tin or glass jars, exposed to high
temperature to destroy microorganisms and make the product shelf stable
Lump-shaped canned meat (meat-containing) is canned meat (meat-
containing) made from ingredients chopped into pieces weighing from 30 to 120 g,
stewed in its own juice, sauce, broth or jelly.
Chopped canned meat (meat-containing) is canned meat (meat-containing)
made from ingredients chopped into pieces ranging in size from 16 to 25 mm.
Minced meat (meat-containing) canned food is canned meat (meat-containing)
made from finely ground minced meat with a particle size of 3 to 5 mm or molded
minced meat products that retain their shape when removed from the can.
Canned meat (meat-containing) paste is canned meat (meat-containing) made
in the form of a viscoplastic crushed mass with a particle size of 0.3 to 0.5 mm.
Ham meat (meat-containing) canned food is canned meat (meat-containing)
made from salted massed meat (meat and non-meat) ingredients, crushed into pieces
weighing from 50 to 300 g, retaining their shape when removed from the can,
amenable to cutting into slices.
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