Improving the Quality of Evaluation of Meat Products

The article has been devoted to the substantiation of approaches to improving the quality of evaluation of meat products. It has been established that the sanitary quality and safety of meat products depends on many factors, including the place of manufacture, the time of year, the capacity of the meat processing enterprise. It has been proved that high-quality meat products in sanitary terms are produced at large meat processing enterprises, less high-quality ones are produced by individual entrepreneurs and in most cases, low-quality ones are produced at low-tonnage meat processing enterprises. It has been revealed that not all meat products meet the sanitary requirements for the content of nitrites. A microbiological express method for determining the toxicity of meat products using Colpoda steinii infusoria has been proposed, which, according to the reliability of the results obtained, is identical to the classical method and corresponds to the production conditions of certified laboratories. To improve the quality and safety of meat products, it has been proposed to use a dye that is made from the blood of slaughtered animals by stabilizing it with table salt and treating it with an alcoholic solution of acetic acid, which gives the sausages a stable lasting color.