Production veterinary-sanitary control of meat products
The aim of this work was the study of the quality of samples of chopped meat of half-finished products in the form of steak different items to determine their compliance with the requirements of normative documents. The study was subjected to semi-finished products sold in retail companies, according to organoleptic, physical-chemical, microbiological and histological parameters. The obtained results allow to conclude that meat products currently define the main meat market. They are produced in assortment in accordance with the demand of the population. But meat products, as perishable foods, should be controlled at all stages of their production, storage and realization. The purity and safety of finished products for consumers depends, first of all, from the source of raw meat. Their veterinary-sanitary indicators in real time often reach the limit. At enterprises producing meat products, it is necessary to strictly comply with the veterinary-sanitary regulations, technological instructions and hygiene in all areas of production. Due to short period of storage and sale of meat products (12...48 hours), it is necessary to develop Express-methods of control and introduce the instrument assessment of their quality and safety.