EXPERT RESEARCH OF MEAT AND MEAT PRODUCTS

  • О. С. Гавриленко
  • О. А. Хоміцька
  • О. В. Загорулько Ukrainian State Scientific Research Institute «Resource»
DOI: https://doi.org/10.31210/visnyk2017.1-2.14
Keywords: meat, sausages, quality, safety, microorganisms, nonconformity

Abstract

The article contains research results of quality and safety of meat and sausages of Ukrainian producers on organoleptic, physical-chemical and microbiological parameters. We analysed basic parameters of safety products that are sold in the trading network. The results studies found the main causes of non-compliance under the current standards – a measure of total microbial contamination (MAFAM) and excess amounts of E. coli bacteria, indicating a violation of technological regimes and hygiene requirements of production, storage, transport and sale.

Published
2017-06-29
How to Cite
Гавриленко, О. С., Хоміцька, О. А., & Загорулько, О. В. (2017). EXPERT RESEARCH OF MEAT AND MEAT PRODUCTS. Scientific Progress & Innovations, (1-2), 74-77. https://doi.org/10.31210/visnyk2017.1-2.14
Issue
No 1-2 (2017): BULLETIN OF POLTAVA STATE AGRARIAN ACADEMY
Section
AGRICULTURE. ANIMAL BREEDING

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