Enhancing national standards for meat and dairy industry

2021 ◽  
Vol 9 (16) ◽  
pp. 150-163
Author(s):  
Irіna Romanchuk ◽  
◽  
Kateryna Kopylova ◽  
Serhii Verbytskyi ◽  
Olha Kozachenko ◽  
...  
Keyword(s):  
Food Industry ◽  
Raw Materials ◽  
Meat Products ◽  
Technical Committee ◽  
International Standards ◽  
National Standards ◽  
Technical Regulation ◽  
Milk Products ◽  
Classification Code

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.

scholarly journals Identification of beef under the agricultural market

2020 ◽  
Author(s):  
V. Lyasota ◽  
◽  
N. Bogatko ◽  
N. Bukalova ◽  
L. Bogatko ◽  
...  
Keyword(s):  
Quantitative Method ◽  
Raw Materials ◽  
Animal Health ◽  
Meat Products ◽  
Total Content ◽  
National Standards ◽  
Pigment Content ◽  
Retention Capacity ◽  
The Government

In connection with Ukraine's accession to the WTO, the Government has been tasked to take steps to ensure a consistent transition to the new International Requirements for the Safety and Quality of Raw Materials and Foodstuffs, including on animal health control. The purpose of the research was to carry out veterinary-sanitary examination of beef in the conditions of the agro-industrial market, to improve and develop express methods of determination of beef qualities of NOR- and PSE. The following research methods were used: organoleptic, biochemical, physicochemical, microscopic, microbiological, morphological and biometric. It is theoretically substantiated and experimentally confirmed the necessity to carry out veterinary and sanitary evaluation of beef qualities of NOR, PSE and DFD obtained from black-billed bull calves aged 24-27 months after maturation. The optimal quality indicators of beef quality NOR, PSE and DFD were determined. In order to prevent the loss of meat raw materials during processing, as well as in the production of meat products, it is experimentally and theoretically substantiated the need to determine the beef qualities of NOR- and PSE by organoleptic, morphological parameters, as well as by pH and pigment content. Use patented photometric methods for express and effective determination of NOR- and PSE beef in the state veterinary laboratory on the market. It is scientifically substantiated and experimentally proved the expediency of carrying out veterinary and sanitary evaluation of beef of different enterprises of Kyiv region in accordance with the current national standards and normative legal acts of Ukraine. Thus, a reliable quantitative method for determining the total content of pigments in beef qualities of NOR- and PSE along with other methods of determining these qualities (moisture retention capacity, pH, moisture content, organoleptic) is proposed. The method has the advantage over the existing methods of determining beef NOR- and PSE in that the results have a specific, reliable quantitative value. Methodical recommendations “Veterinary-sanitary evaluation of beef using quantitative method for determination of total pigment content in NOR- and PSE-meat of cattle” approved by the Academic Council of the Faculty of Veterinary Medicine of Bilotserkiv National Agrarian University, December 5, 2018 .

Discussion on Determination of Non-Methane Hydrocarbons

2014 ◽  
Vol 1073-1076 ◽  
pp. 562-566
Author(s):  
Zhe Min Li
Keyword(s):  
International Standards ◽  
National Standards ◽  
National Standard ◽  
Measure Methods

This paper summarized the measure methods which include both Chinese national standards and international standards of how to determine the concentration of Non-methane Hydrocarbons (NMHC).Some problems and suggestions were discussed in this paper to improve the level of the measure methods and prompt the establishment of relative Chinese national standard.

RATIONAL DOSAGES FOR USE OF EMULSIONS FROM COLLAGEN-CONTAINING RAW MATERIALS IN MEAT PRODUCTS WITH DIFFERENT DEGREE OF MEAT RAW MATERIAL GRINDING

2021 ◽  
Vol 14 (3(53)) ◽  
pp. 62-70
Author(s):  
Irina Vasilevna Kaltovich
Keyword(s):  
Connective Tissue ◽  
Raw Materials ◽  
Meat Products ◽  
Raw Material ◽  
Mechanical Parameters ◽  
Technological Preparation ◽  
Genus Lactobacillus

The article presents the results of research on the determination of rational dosages for the use of emulsions from collagen-containing raw materials, which have undergone technological preparation, in meat products with various degrees of grinding of meat raw materials. It has been found that the optimal dosages for adding emulsions from pork skin and tails fermented by bacteria of the genus Lactobacillus (c (Lb.plantarum: Lb.casei (1:1)) = 1 Ч 107 CFU/g,? = 18 hours, t = 34 °C, 1:2 hydraulic module) to meat products, allowing to provide improved functional-technological and structural-mechanical parameters of these products, are as follows: for model stuffing systems from raw materials subjected to chopping during 8-12 minutes - up to 16%, 2-4 minutes - up to 14%, mincing with diameter of grid holes 2-3 mm - up to 12%, and from blanched raw materials subjected to chopping during 5-7 minutes - up to 20%. At the same time, emulsions from connective tissue fermented by bacteria of the genus Lactobacillus are recommended for use in meat products in the following rational dosages: up to 14% - for model stuffing systems from raw materials subjected to chopping for 8-12 minutes, up to 18% - from blanched raw materials subject to chopping for 5-7 minutes, up to 12% - from raw materials subject to chopping for 2-4 minutes, up to 10% - from raw materials subject to chopping with diameter of grid holes of 2-3 mm.

Collaborative Study of Accuracy and Precision of Rapid Determination of Fat in Meat and Meat Products by Foss-Let Method

1977 ◽  
Vol 60 (4) ◽  
pp. 853-858 ◽  
Author(s):  
Julio D Pettinati ◽  
Clifton E Swift
Keyword(s):  
Food Industry ◽  
Rapid Determination ◽  
Collaborative Study ◽  
Meat Products ◽  
T Test ◽  
Laboratory Sample ◽  
Accuracy And Precision ◽  
Aoac Method ◽  
Better Than

Abstract Collaborators in 12 meat and food industry laboratories performed 4 fat determinations each on 7 samples of meat and meat products by the rapid (7–10 min) Foss-Let method and compared the results with those obtained by AOAC method 24.005(a) or 24.005(b). From the overall mean of results on all samples, determinations by the Foss-Let method averaged 0.11% fat higher than by the AOAC method. This difference was not significant by the t-test (P = 0.05), which indicated agreement between the compared methods in determining fat content. Precision of the Foss-Let method was equivalent to and generally slightly better than that of the AOAC method. Standard deviations with the Foss-Let method were 0.2 % fat for between-duplicates and for within-laboratory repeatability; 0.4% fat for between-laboratories, including variation due to laboratory-sample interaction; and 0.5% fat for reproducibility between analysts in different laboratories. The Foss-Let method has been adopted as official first action.

scholarly journals Strategies and Challenges for Successful Implementation of Green Economy Concept: Edible Materials for Meat Products Packaging

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3035
Author(s):  
Roxana Gheorghita Puscaselu ◽  
Liliana Anchidin-Norocel ◽  
Ancuţa Petraru ◽  
Florin Ursachi
Keyword(s):  
Mechanical Properties ◽  
Physical Properties ◽  
Food Industry ◽  
Raw Materials ◽  
Meat Products ◽  
Green Economy ◽  
Successful Implementation ◽  
Packaging Materials ◽  
Meat Industry ◽  
Materials Used

Currently, the problem of pollution due to plastic waste is a major one. The food industry, and especially that of meat and meat products, is intensely polluting, both due to the raw materials used and also to the packaging materials. The aim of the present study was to develop, test, and characterize the biopolymeric materials with applications in the meat industry. To obtain natural materials which are completely edible and biodegradable, different compositions of agar, sodium alginate, water and glycerol were used, thus obtaining 15 films. The films were tested to identify physical properties such as smell, taste, film uniformity and regularity of edges, microstructure, color, transmittance, and opacity. These determinations were supplemented by the evaluation of mechanical properties and solubility. According to the results obtained and the statistical interpretations, three films with the best results were used for packing the slices of dried raw salami. The salami was tested periodically for three months of maintenance in refrigeration conditions, and the results indicate the possibility of substituting conventional materials with the biopolymer ones obtained in the study.

scholarly journals Laboratory Studies to Identify Listeria in Food Product

2019 ◽  
Vol 5 (5) ◽  
pp. 192-199
Author(s):  
O. Bereznyak ◽  
E. Rystsova
Keyword(s):  
Food Industry ◽  
Raw Materials ◽  
Health And Safety ◽  
Meat Products ◽  
Food Product ◽  
Developed Countries ◽  
Meat Industry ◽  
Laboratory Studies ◽  
Nutrient Media ◽  
Stage Of Development

One of the main tasks of the domestic meat industry at the present stage of development is to ensure safety for the consumer of produced meat products. It is known that in meat raw materials and products made from it, especially in violation of the technological regimes and sanitary and hygienic conditions of production, it is possible to identify microorganisms dangerous for humans — Listeria. In this regard, in the zone of European economic cooperation, as well as other developed countries (USA, Canada, Japan), the requirements for the control of pathogenic listeria in meat and meat products, the consumption of which can cause human disease, are strictly regulated. The study of food for the presence of the causative agent of listeriosis is mandatory. The problem of food listeriosis is also of significant socioeconomic importance due to the damage caused by the removal of contaminated products, the restriction of exports and imports, and the cessation of production. Laboratory studies are the basis for the prevention of foodborne diseases at all stages of the production of the food industry, which lead to health and safety of the population and the spread of microbiological infections. Taking into account the above, it was necessary to consider the existing developments in the technology of modern nutrient media to identify Listeria.

scholarly journals Determination of toxic elements in meat products from Serbia packaged in tinplate cans

2021 ◽  
Author(s):  
Branislav Stojanović ◽  
Saša Janković ◽  
Vesna Đorđević ◽  
Sonja Marjanović ◽  
Dragan Vasilev ◽  
...  
Keyword(s):  
Toxic Elements ◽  
Raw Materials ◽  
Food Additives ◽  
Meat Products ◽  
Storage Period ◽  
Armed Forces ◽  
Expert Committee ◽  
Small Risk ◽  
Canned Meat

Abstract This work aimed to examine the influence of the storage period on the content of toxic elements (As, Cd, Pb, and Hg), in five types of canned meat products, which are regularly used in the Serbian Armed Forces. Cans of beef goulash (BG), pork ragout (PR), spam (SP), liver pate (LP), and meatballs in tomato sauce (MB), produced according to military standards, and stored under regular conditions (temperature up to max 25 °C and relative humidity up to max 75%), were analyzed in this research. Meat products were made according to the special military requirements, packed in tinplate cans, and stored for up to 6 years. The highest average contents of toxic elements were found to be 10.00 µg/kg for arsenic in BG, 35.91 µg/kg for cadmium in LP, 15.04 µg/kg for mercury in PR, and 8.00 µg/kg for lead in PR. The storage period did not significantly affect the level of toxic elements, although higher concentrations were found in samples stored for more than two years. The influence of raw materials, spices, and additives on the level of toxic elements in some meat products was also examined. None of the samples contained toxic elements at levels exceeding the currently maximum permitted levels. The consumption of this type of food represents a small risk to human health because the exposure of soldiers to toxic elements, calculated as weekly intake, is far below legal PTWI/TWI limits, established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and European Food Safety Authority (EFSA).

Standardization -A Competitive Tool

1997 ◽  
Vol 13 (03) ◽  
pp. 198-206
Author(s):  
Sjoerd Hengst
Keyword(s):  
Technical Committee ◽  
International Standards ◽  
National Standards ◽  
International Organization ◽  
National Standard ◽  
Maritime Industry ◽  
Shipbuilding Industry ◽  
Advantages And Disadvantages

The paper deals with aspects of standardization in relation to international developments. In the E. U. the role of the organization for standardization, CEN, is changing. This is the result of the tie of standards with the directives issued by the E.C. and affects the National Standards. For shipping and shipbuilding, IMO will be the reference. ISO is the international organization to develop the standards. In Europe, standardization for the maritime industry, the international (ISO) developments and the role of CEN in relation to Council Directives of the E.C. are the concern of the administrators in Brussels. CEN TC 300, the CEN Technical Committee for Shipbuilding, is responsible for the liaison between ISO, IMO, and the national standard organizations. A review is given of the constraints, advantages and disadvantages of international standards for the shipbuilding industry.

Collaborative Study of Precision Characteristics of the AOAC Method for Crude Fat in Meat and Meat Products

1977 ◽  
Vol 60 (3) ◽  
pp. 600-608
Author(s):  
Julio D Pettinati ◽  
Clifton E Swift
Keyword(s):  
Food Industry ◽  
Collaborative Study ◽  
Meat Products ◽  
Alternative Methods ◽  
Laboratory Sample ◽  
Aoac Method

Abstract A collaborative study of determination of fat by AOAC method 24.005(a) or (b) was conducted to gain more knowledge regarding its characteristics of precision. Twelve analysts in meat and food industry laboratories each performed 4 determinations on 7 samples containing 3.4–48% fat. The following characteristics of precision of the method were established: Variation between duplicate determinations was 0.3% fat; within-laboratory repeatability on separate days was 0.3% fat for samples containing up to 27% fat and 0.7% for samples containing 48% fat; variation among laboratories, including variation due to laboratory-sample interaction, was 0.4% fat; and reproducibility, which includes variations of determinations on a sample by different analysts using different sets of equipment in different laboratories, was 0.6% fat. This information is especially useful for comparative evaluations of alternative methods of fat determination.

scholarly journals Determination of soya protein in model meat products using image analysis

2011 ◽  
Vol 29 (No. 4) ◽  
pp. 318-321 ◽  
Author(s):  
Z. Randulová ◽  
B. Tremlová ◽  
Z. Řezáčová-Lukášková ◽  
M. Pospiech ◽  
I. Straka
Keyword(s):  
Image Analysis ◽  
Raw Materials ◽  
Meat Products ◽  
Soya Protein ◽  
Immunohistochemical Method ◽  
The Past ◽  
Protein Model ◽  
Highly Sensitive ◽  
Long Time

The addition of plant proteins into meat products is nowadays a commonly used practice especially for the technological and economical reasons. Their properties have been known and used in meat products production for a long time. In the past, wheat protein or flour had been used most frequently, however, in these days they are being replaced by soya protein which has much more favourable properties in its use. Considering the possible misuse of raw materials of plant origin for the adulteration of meat products, the existence of highly sensitive and accurate procedures for their detection is needed including the determination of their content. Soya protein can be detected using various methods. In our work, an immunohistochemical method was used with image analysis for the quantification of soya protein. Model meat products with the addition of known amounts of soya protein in various forms were made for this experiment.

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