METHODS OF IDENTIFICATION OF MUSCLE TISSUE IN MEAT PRODUCTS. PREREQUISITES FOR CREATING A MULTI–LEVEL CONTROL SYSTEM
Unfair production and products that do not comply with the declared labeling are currently an acute problem in the field of technical regulation, including with regard to food safety and quality. Given the high added value and multicomponent composition, finished meat products are among the most sus...
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| Format: | Article |
| Language: | English |
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The V.M. Gorbatov All-Russian Meat Research Institute
2019-10-01
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| Series: | Теория и практика переработки мяса |
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| Online Access: | https://www.meatjournal.ru/jour/article/view/122 |
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| author | Irina M. Chernukha Natal’ya L. Vostrikova Daniil V. Khvostov Elena A. Zvereva Nadezhda A. Taranova Anatoly V. Zherdev |
| author_facet | Irina M. Chernukha Natal’ya L. Vostrikova Daniil V. Khvostov Elena A. Zvereva Nadezhda A. Taranova Anatoly V. Zherdev |
| author_sort | Irina M. Chernukha |
| collection | DOAJ |
| description | Unfair production and products that do not comply with the declared labeling are currently an acute problem in the field of technical regulation, including with regard to food safety and quality. Given the high added value and multicomponent composition, finished meat products are among the most susceptible to adulteration. Despite the best efforts of regulatory agencies to counteract these inconsistencies, the hidden substitution of cheaper or lower-grade meats is still widespread. One of the main tasks facing research laboratories and testing centers today is the detection of falsification of food products, as well as standardization and certification of techniques necessary to solve such problems. The manufacturer, aware of the current control methods, can go to the deception, using vegetable protein, new unregistered feed additives. To determine the complex changes that occur in products, it is necessary to use methodological approaches in which it is possible to reliably determine these changes. The paper presents an overview of the most commonly used methodologies for assessing the component composition of meat products. Quality assessment of meat products includes control of components of finished products. The most difficult task is to determine the proportion of muscle protein in multicomponent meat products that have undergone heat treatment. |
| format | Article |
| id | doaj-art-ff2ac62c321f46a2acf0d94bba25ada2 |
| institution | Matheson Library |
| issn | 2414-438X 2414-441X |
| language | English |
| publishDate | 2019-10-01 |
| publisher | The V.M. Gorbatov All-Russian Meat Research Institute |
| record_format | Article |
| series | Теория и практика переработки мяса |
| spelling | doaj-art-ff2ac62c321f46a2acf0d94bba25ada22025-08-04T13:11:44ZengThe V.M. Gorbatov All-Russian Meat Research InstituteТеория и практика переработки мяса2414-438X2414-441X2019-10-0143324010.21323/2414-438X-2019-4-3-32-40101METHODS OF IDENTIFICATION OF MUSCLE TISSUE IN MEAT PRODUCTS. PREREQUISITES FOR CREATING A MULTI–LEVEL CONTROL SYSTEMIrina M. Chernukha0Natal’ya L. Vostrikova1Daniil V. Khvostov2Elena A. Zvereva3Nadezhda A. Taranova4Anatoly V. Zherdev5V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of SciencesV.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of SciencesV.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of SciencesA.N. Bach Institute of Biochemistry, Federal Research Centre «Fundamentals of Biotechnology» of the Russian Academy of SciencesA.N. Bach Institute of Biochemistry, Federal Research Centre «Fundamentals of Biotechnology» of the Russian Academy of SciencesA.N. Bach Institute of Biochemistry, Federal Research Centre «Fundamentals of Biotechnology» of the Russian Academy of SciencesUnfair production and products that do not comply with the declared labeling are currently an acute problem in the field of technical regulation, including with regard to food safety and quality. Given the high added value and multicomponent composition, finished meat products are among the most susceptible to adulteration. Despite the best efforts of regulatory agencies to counteract these inconsistencies, the hidden substitution of cheaper or lower-grade meats is still widespread. One of the main tasks facing research laboratories and testing centers today is the detection of falsification of food products, as well as standardization and certification of techniques necessary to solve such problems. The manufacturer, aware of the current control methods, can go to the deception, using vegetable protein, new unregistered feed additives. To determine the complex changes that occur in products, it is necessary to use methodological approaches in which it is possible to reliably determine these changes. The paper presents an overview of the most commonly used methodologies for assessing the component composition of meat products. Quality assessment of meat products includes control of components of finished products. The most difficult task is to determine the proportion of muscle protein in multicomponent meat products that have undergone heat treatment.https://www.meatjournal.ru/jour/article/view/122muscle proteinvegetable protein (soy)animal proteinbeffeeiaelectrophoresishistologyidentification |
| spellingShingle | Irina M. Chernukha Natal’ya L. Vostrikova Daniil V. Khvostov Elena A. Zvereva Nadezhda A. Taranova Anatoly V. Zherdev METHODS OF IDENTIFICATION OF MUSCLE TISSUE IN MEAT PRODUCTS. PREREQUISITES FOR CREATING A MULTI–LEVEL CONTROL SYSTEM Теория и практика переработки мяса muscle protein vegetable protein (soy) animal protein beffe eia electrophoresis histology identification |
| title | METHODS OF IDENTIFICATION OF MUSCLE TISSUE IN MEAT PRODUCTS. PREREQUISITES FOR CREATING A MULTI–LEVEL CONTROL SYSTEM |
| title_full | METHODS OF IDENTIFICATION OF MUSCLE TISSUE IN MEAT PRODUCTS. PREREQUISITES FOR CREATING A MULTI–LEVEL CONTROL SYSTEM |
| title_fullStr | METHODS OF IDENTIFICATION OF MUSCLE TISSUE IN MEAT PRODUCTS. PREREQUISITES FOR CREATING A MULTI–LEVEL CONTROL SYSTEM |
| title_full_unstemmed | METHODS OF IDENTIFICATION OF MUSCLE TISSUE IN MEAT PRODUCTS. PREREQUISITES FOR CREATING A MULTI–LEVEL CONTROL SYSTEM |
| title_short | METHODS OF IDENTIFICATION OF MUSCLE TISSUE IN MEAT PRODUCTS. PREREQUISITES FOR CREATING A MULTI–LEVEL CONTROL SYSTEM |
| title_sort | methods of identification of muscle tissue in meat products prerequisites for creating a multi level control system |
| topic | muscle protein vegetable protein (soy) animal protein beffe eia electrophoresis histology identification |
| url | https://www.meatjournal.ru/jour/article/view/122 |
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