Enhancing national standards for meat and dairy industry

Abstract

The subject of research is standardization as one of the forms of technical regulation in the food industry of Ukraine, in particular in the production of milk and milk products, meat and meat products, determination of safety and quality parameters of the specified food raw materials and finished products made from those, as well as installations and equipment for the food industry. The purpose of the study is to analyze the state of standardization in the production of dairy and meat products, highlight the existing problems and possible ways to solve them, as well as outline the role that the Technical Committee for Standardization 140 “Milk, meat and products of their processing” should play in these processes. Methods. During the research, a systematic approach was used to research factual materials, in particular scientific and scientific-practical literature, regulatory legal acts, regulatory documents and the like, abstract-logical approach to the synthesis of research results and the formulation of conclusions. The results of the study. National standards of Ukraine DSTU is the base of the technical regulation in relation to food products and methods of their control. The above also applies to standardization in the field of milk and meat products, which is within the competence scope of the Technical Committee for Standardization 140 “Milk, meat and products of their processing”. Technical Committee 140 carries out significant work to develop new and update existing national standards in accordance with its area of competence, in particular, it has significant success in harmonizing international and European standards. As of January 15, 2021, according to the classification code 67.100 (Milk and milk products) out of 203 standards of the nationwide force, 103 standards (50.7%) were developed by harmonizing the relevant international standards EN, ISO, etc. According to the classification code 67.120 (Meat, meat products and other animal products) – 202 units, 26 units and 14.1 %, respectively, according to the classification code 67.260 (Installations and equipment for the food industry) – 99 units, 86 units and 86.9%, respectively. The issue of attracting extra-budgetary funds for the harmonization of international standards and the implementation of the entire range of works on standardization is urgent. The issue of proper regulatory support for the production and operation of specialized technological equipment for food and processing industry enterprises is relevant, for which it is advisable to combine the domestic traditions of standardization with the priorities of safety and hygiene of machines, as well as ecology, which are in force in international practice. Scope of research results. The results of the studies performed will be used in the field of technical regulation, in particular, national standardization, of milk and milk products, meat and meat products, determination of safety and quality indicators of the specified food raw materials and finished products made from it, as well as installations and equipment for the food industry.

Challenges and Practical Considerations in Translating Legal and Technical Texts in the Food Production Industry

“…Also obviously transliterated foreign language terms are the names of machines similar in principle of operation, such as (dismembrator) and (disintegrator) (Verbytskyi and Borsoliuk, 2020). The term (colloid mill) is an obvious copy of the German word Kolloidmühle of similar meaning and use, but the term (emulsifier) used for a group of fine grinding machines, as well as the German terms Brätautomat (stuffing machine) and Zerkleinerungsvorrichtung (grinding device) do not so accurately reflect the principle of operation of these machines, as the English term flow cutter, German Durchlaufkutter or Polish kuter przelotowy, meaning flow cutter, that is, a continuous cutter (Kunz, 2013). ' (meat massagers) used for maceration of raw meat are cylindrical rotating drums in which pieces of meat rub against each other, as well as against the walls, rise up and fall inside the working container.…”

Theoretical and Practical Issues of Standard Specifications for Meat and Milk Products

“…Now days, standards, including the national standards of Ukraine DSTU, are voluntaryexcept for the cases where references to standards in existing regulatory legal acts make these standards mandatory for use. Standards that regulate general specifications and specifications for foods usually do not belong to the mentioned specific group of standards and, therefore, are voluntary [1][2][3][4][5]. The Ukrainian manufacturers and consumers continue to focus on the current regulatory documents, primarily on the national standards of Ukraine DSTU, which remain an important factor in the formation of the domestic food market [6].…”

“…Conceptually different in comparison with the typical national standards DSTU, there are international standards CODEX STAN of the FAO/WHO Codex Alimentarius Commission. The said standards normalize the quality parameters of food products, they are recommendatory, and in terms of volume and content differ significantly from the DSTU standards, because they describe the characteristic features of the product itself, and not numerous details of the technological process of production itself and production control of food products [5].…”

“…the national one. It is a fact that domestic standardization does not yet fully comply with international standards [5,7,8]. Until recently, meat product manufacturers have been using numerous methods for determining quality parameters in accordance with the standards GOST of the former Soviet Union.…”

“…Until recently, meat product manufacturers have been using numerous methods for determining quality parameters in accordance with the standards GOST of the former Soviet Union. As for today the majority of the said standards has been canceled, however, a full replacement of the mentioned methods with modern methods in accordance with international and European standards, unfortunately, has not taken place due to lack of funds to carry out such work [5].…”