Metods of adulteration detection of meat products (review article)

Abstract

Today a topical issue is the adulteration of meat products in Ukraine and in the world. In this regard, to exchange information and combat cases of fraud, world networks, platforms, databases, special units, target groups and the like were created. According to the Consumer Rights Protection Committee, about 80 % of food products in Ukraine are falsified, about 60 % are meat products. For example, mechanically deboned meat, meat and bone meal, emulsions, soya protein, etc. not used for animal feed, but for the replacement (reduction) of raw meat in the manufacture of meat products. The entrepreneur has the opportunity to independently develop and be guided by the technical specifications, which enables him to falsify the products. Consumers buying such products, experiencing economic and moral damage. The aim of the work was to review existing methods for detecting falsification of meat products and select the most optimal. The following methods are used to determine of adulteration: microstructural histological analysis, enzyme-linked immunosorbent assay (ELISA), polymerase chain reaction (PCR). Research showed that the histological method can determine the origin, type of components and doesn’t detect the species; immunological suitable for study of raw meat and raw materials. The most accurate and informative is the PCR method, which, due to its high sensitivity, allows you to establish the species of meat products and the quantitative content of raw meat. The PCR method has its drawbacks: the risk of contamination and exposure to inhibitors. Therefore, it is important to choose the best purification method and DNA extraction. An important aspect when conducting PCR studies is the mandatory observance of all the requirements of the study, in particular measures to prevent contamination to obtain the correct result. The prospect of further research is the improvement of existing methods for the study of meat products and the implementation of monitoring research.

Key indicators of beef safety and quality as important aspects of conservation

“…Under the influence of extraordinary circumstances, the development of animal husbandry in military operations was characterized by a reduction in the number of cattle, an unbalanced fodder base, low productivity of animals, and a decrease in the production of livestock products. The consequences of the processes of destruction of animal husbandry the aggravation of the problem of food security of the state, in particular, the decrease in the level of providing the population with quality products of animal origin, violation of the socio-economic and demographic situation in the region; the growth of negative processes in the use of natural agricultural resources, falsification of meat products by replacing one type of raw material with another (Oleksiienko et al, 2020;Lavruk & Lavruk, 2022). It is essential to consider that the primary condition for the possibility of selling a food product remains its safety (Khimich et al, 2020).…”