scholarly journals Monitoring of compliance of quality and safety of sunflower honey with the requirements of the national standard

2021 ◽  
Vol 23 (103) ◽  
pp. 162-167
Author(s):  
H. A. Skrypka ◽  
M. S. Khimych ◽  
V. Z. Salata ◽  
O. V. Naidich ◽  
O. M. Gorobei ◽  
...  
Keyword(s):  
Veterinary Medicine ◽  
Storage Temperature ◽  
Physicochemical Analysis ◽  
Consumer Information ◽  
National Standard ◽  
Trade Network ◽  
Food Ration ◽  
Radiological Parameters ◽  
National University ◽  
Natural Honey

Honey natural is one of unique booties of beekeeping. It is not only sweet addition to the ration but also valuable product that contains many important substances, in particular vitamins, micro-macronutrients, enzymes, irreplaceable amino acids and other, that must be in the food ration of everybody. For this reason for today honey is one of products, that occupies the not last place among commodity turnover. It touches not only markets but also trade network of shops and supermarkets. In recent year many producers that buy up honey on apiaries appeared in a trade network, buying honey in apiaries, package and will realize. Such honey needs careful veterinary control in relation to quality and unconcern, in fact he is one of food products, that sufficiently often yields to falsification, and to the consumer, it is almost impossible, independently to distinguish a quality product from an imitation. Therefore the aim of our research was to analyse accordance of indexes of quality and unconcern of honey natural of different producers, that will be realized in the trade network of city in relation to accordance to DSTU 4497:2005 “Natural honey. Specification”. The material of our research was samples of sunflower honey from several domestic producers, selected in the trade network. The research was conducted on the basis of Multidisciplinary Laboratory of Veterinary Medicine (Faculty of Veterinary Medicine and Biotecnologies of Odessa State Agrarian University) and on the basis of the laboratory of Department of Veterinary-Sanitary Inspection (Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies, Lviv). Sampling, organoleptic and physicochemical analysis of natural honey, as well as determination of radiological parameters were performed in accordance with DSTU 4497:2005. According to the results of the analysis of the labeling, it is established that the packaging of all investigated products contains the basic production and consumer information in accordance with Article 6 of the Law of Ukraine “On information for consumers about food”. However, the labels of all test samples do not contain separate information provided by the requirements of DSTU 4497:2005 on labeling, namely: the labels of samples №№ 1 and 3 do not indicate the grade of honey, vitamin content and storage temperature of honey, and the expiration date from the date of packaging, not the day of manufacture; on the label of the sample № 2 – the date of packing is not indicated. The study of organoleptic, physicochemical and radiological parameters of sunflower honey samples demonstrates their compliance with the requirements of the regulated DSTU 4497:2005 “Natural honey. Specification”.

scholarly journals Monitoring of compliance of quality and safety of cooked smoked sausages “Servelat” with the requirements of the national standard

2021 ◽  
Vol 23 (101) ◽  
pp. 44-49
Author(s):  
M. S. Khimych ◽  
K. O. Rodionova ◽  
V. Z. Salata ◽  
T. S. Matviishyn ◽  
O. M. Gorobei ◽  
...  
Keyword(s):  
Veterinary Medicine ◽  
Meat Products ◽  
Retail Trade ◽  
Consumer Information ◽  
National Standard ◽  
Total Production ◽  
Quality And Safety ◽  
General Toxicity ◽  
Microbiological Parameters

Meat products, in particular sausages, play a significant role in the structure of retail trade among other product groups. Sausages are a traditional product of the food industry in Ukraine, and the share of cooked and smoked sausages is up to 51 % of total production. Today, fierce competition encourages producers to introduce new recipes into production, which, unfortunately, has led to a sharp increase in cases of falsification of sausages. In addition, a significant number of low-capacity enterprises are involved in production, which often leads to a decrease in the sanitary quality of manufactured products. Therefore, the purpose of our study was to analyze the compliance of quality and safety indicators of cooked and smoked sausage of the highest grade of different manufacturers to DSTU 4591:2006 “Cooked smoked sausages. General specifications”. The material of our research were samples of cooked smoked sausage of the highest grade “Servelat” of several domestic producers. The research was conducted on the basis of Multidisciplinary Laboratory of Veterinary Medicine (Faculty of Veterinary Medicine and Biotechnologies of Odesa State Agrarian University) and on the basis of the laboratory of Department of Veterinary-Sanitary Inspection (Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies, Lviv). Sampling, organoleptic analysis of sausages and determination of microbiological parameters were performed in accordance with current regulations, determination of chemical composition – using an express analyzer FoodScan, general toxicity – express method using the infusoria Colpoda steinii. According to the results of the analysis of the labeling, it is established that the packaging of all investigated products contains the basic production and consumer information in accordance with Article 6 of the Law of Ukraine “On information for consumers about food”, but on the labels of samples № 2 and 3 there is no data provided for in Article 23 of this Law – the content of unsaturated fats, sugars and salt. The study of organoleptic and microbiological parameters of sausage samples demonstrates their compliance with the requirements of the regulated DSTU 4591:2006 “Cooked smoked sausages. General specifications”. The general toxicity of sausages was also not detected. The analysis of physicochemical parameters revealed non-compliance of sample № 3 with the requirements of the national standard in terms of mass content of moisture – excess by 5.72 %. In addition, a sufficiently high collagen content of 2.3 ± 0.04 was found in sausage loaves of sample № 1.

scholarly journals Quality and Safety of Game Meat from the Biocenosis of the Beloosipovo Mercury Deposit

2021 ◽  
pp. 654-663
Author(s):  
Alexander Prosekov ◽  
Olga Altshuler ◽  
Marina Kurbanova
Keyword(s):  
Mineral Composition ◽  
Muscle Tissue ◽  
Storage Temperature ◽  
Physicochemical Analysis ◽  
Mercury Contamination ◽  
Anatomical Location ◽  
Eye Muscle ◽  
Muscle Sample ◽  
Game Meat ◽  
Mercury Deposit

Introduction. Mercury contamination is one of the most common environmental problems. The research objective was to study the qualitative composition and physicochemical properties of raw game meat obtained from the area near the Beloosipovo mercury deposit in order to define any possible contamination w ith xenobiotics. Study objects and methods. The research featured rib eye muscle tissue and soft flesh of elks shot on the hunting farms of the Kemerovo Region aka Kuzbass. Results and discussion. A complex set of experiments revealed the chemical composition of elk muscle tissue and flesh, as well as the mineral composition of elk muscle tissue. The samples were obtained from different parts of carcasses. The amino acid and fatty acid composition of elk muscle tissue made it possible to describe the biological value, mineral composition, and vitamin profile of elk meat. The physicochemical analysis included toughness, cooking losses, and moisture-retaining capacity, i.e. the properties that ensure juiciness. The research also featured the accumulation of xenobiotics in elk meat samples obtained from the biosinosis near the Beloosipovo merc ury deposit. Conclusion. The slaughter yield of elk meat was 51–53%, which exceeds the average yield of farm cattle meat by 4–6%. The moisture content was 73–78%, while the content of protein was between 20–24% and depended on the anatomical location of the muscle sample; the fat content reached 0.75–1.75%. The mercury accumulation at different storage temperature conditions ranged from 0.004 ± 0.001 to 0.009 ± 0.001 mg/kg, while the max imum allowable concentration of mercury is 0.03 mg/kg.

scholarly journals Assesment of commercially available children’s orthopedic footwear

2018 ◽  
Vol 6 (4) ◽  
pp. 84-91 ◽  
Author(s):  
Elena I. Skirmont ◽  
Elena L. Zimina ◽  
Julia B. Golubeva ◽  
Irina K. Gorelova ◽  
Valentina M. Volkova ◽  
...  
Keyword(s):  
Normal Function ◽  
Consumer Information ◽  
National Standards ◽  
National Standard ◽  
Federal State ◽  
Technical Documentation ◽  
Scientific Center ◽  
Technical Requirements ◽  
Functional Features ◽  
Orthopedic Shoes

Background. The term “orthopedic shoes” becomes an advertisement through which manufacturers promote their products to the market. Parents face the problem of selecting shoes that ensures normal function and development of the child’s foot. In this regard, the situation must be understood. The aim of the study is to identify the conformity of the footwear design and the parameters of special orthopedic parts to the requirements of the current regulatory and technical documentation for footwear for specific deformation as well as to obtain information regarding consumer information on the indications and contraindications of the designation of children’s shoes, set out in the leaflet regarding the use of shoes with special orthopedic parts. Materials and methods. This study was based on the results of a study of 23 pairs of 155-size children’s shoes. The shoes were selected by random sampling from the assortment that is in retail sale. The research was performed by the staff of the Federal State Institution Federal Scientific Center for the Rehabilitation of the disabled named after G.A. Albrecht of the Ministry of Labor of Russia, which are the developers of the national standard (R 544072011 “Orthopedic footwear. General technical requirements”). Results and discussion. The research data showed that virtually all footwear examined was manufactured in violation of the current regulatory and technical documentation. Shoes that go to free sale for selection under the guise of “orthopedic” shoes have a very attractive appearance (seen by the design and bright colors). However, such footwear does not provide the performance of medical purposes because special orthopedic parts have parameters that do not meet the requirements of national standards. Thus, uncontrolled implementation of orthopedic footwear for selection is unacceptable. In this regard, children without pathology of the foot and musculoskeletal system should wear standard footwear without special details. Children in need of orthopedic footwear should wear shoes strictly according to the doctor’s prescription, considering the individual anatomical and functional features of the child’s foot.

scholarly journals Veterinary-sanitary evaluation of high-class boiled sausage “Likarska”

2020 ◽  
Vol 22 (98) ◽  
pp. 36-41
Author(s):  
M. S. Khimich ◽  
V. Z. Salata ◽  
O. T. Piven ◽  
R. V. Salata ◽  
Zn. B. Koreneva ◽  
...  
Keyword(s):  
Veterinary Medicine ◽  
Raw Materials ◽  
Meat Products ◽  
Consumer Information ◽  
Main Role ◽  
Chemical Parameters ◽  
High Class ◽  
Physico Chemical ◽  
Safety Parameters ◽  
Trading Network

Today in Ukraine the part of the sausage production segment is about 30 % of all ready meat products. The boiled sausages play the main role among them. About 65 % of general assortment belongs to them among consumers. Safety and quality assurance of sausage is impossible without the conformity of requirements and recipes. The SSTU 4436:2005 “Boiled sausages, sausages, meat breads. General specifications” regulates them in Ukraine. However, today is observed the significant growth of sausages assortment, which are produced by recipes of producers. It allows them to use in production different nutritional supplements, replacement of raw materials, etc. Recent publications of experts shows that about 80 % of food products are falsified. The most common is assortment falsification. Therefore, the purpose of our study was to analyze the conformity of quality and safety parameters of high-class boiled sausage “Likarska” from the different producers to the SSTU 4436:2005 “Boiled sausages, sausages, meat breads. General specifications”. The materials of our study were the samples of high-class boiled sausage “Likarska” from the several domestic producers: LLC “Alan” (Dnipro), JV “Vekka” LLC (Odessa region, Lyman district, Blagodatne), LLC “Globino Meat Factory” (Poltava region, Globin district, Globino), LLC “Khodoriv Meat Factory” (Lviv region, Zhydachiv district, Khodoriv). The samples were selected by the control purchase in Odessa trading network (“METRO”, “Silpo”, “FOZZY”) and in Lviv trading network (“Vopak”, “МЕТРО”, “Silpo”). As a result 20 samples were selected and investigated in general. The studies were conducted during 2019–2020 on the basis of Multidisciplinary Laboratory of Veterinary Medicine (Faculty of Veterinary Medicine and Biotecnologies of Odessa State Agrarian University) and on the basis of the laboratory of Department of Veterinary-Sanitary Inspection (Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies, Lviv). We selected the samples, carried out sanitary assessments of sausages, determined the microbiological parameters in accordance with applicable regulations. We determined the physico-chemical parameters using the device FoodScan, radionuclides content – by β-γ-spermometry and the general toxicity – using the express method with the infusorium Colpoda steinii. According to the results of analysis of labeling we found out that the packaging (label) of all producers which were studied contains the basic production and consumer information. The analysis of the organoleptical, microbiological indicators and the radionuclides content of samples which were studied established their compliance with the requirement of SSTU 4436:2005. The total toxicity of sausages also wasn’t established. At the same time the analysis of physico-chemical parameters revealed non-compliance with SSTU 4436:2005 requirements by the mass fraction of protein in sausage “Likarska”, which was produced by JV “Vekka” LLC (10.95 ± 0.01 %) and LLC “Globino Meat Factory” (10.68 ± 0.02 %).

scholarly journals Morphological particulars of the liver of laying hens of cross “Lohmann Brown” under hepatosis

2020 ◽  
Vol 22 (97) ◽  
pp. 69-73
Author(s):  
V. Y. Yaremchuk ◽  
L. G. Slivinska ◽  
Y. S. Stronskyi
Keyword(s):  
Veterinary Medicine ◽  
Early Diagnosis ◽  
Morphological Study ◽  
Biochemical Analysis ◽  
Laying Hens ◽  
Histological Structure ◽  
General Obesity ◽  
Beam Structure ◽  
National University ◽  
Macroscopic Examination

The article presents the results of histological examinations of the liver of laying hens at age 166, 300 and 530 days, in which according to the results of biochemical analysis of blood serum revealed a subclinical course of hepatosis. The purpose of our study was the early diagnosis of this pathology and the study of the histological structure of the liver in different periods of poultry productivity. The work was performed at LLC Agro Firm “Zagai” of Kamianka-Buzkyi district of Lviv region. Autopsy and examination of histological specimens were performed at the Department of Normal and Pathological Morphology and Forensic Veterinary at Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv. The macroscopic examination of the liver showed that in part of laying hens at 166 days of age, in most of laying hens at 300 days old and in all of laying hens at 530 days old examined, the liver was slightly enlarged, of a sluggish consistency and unevenly colored. It should also be noted that, in addition to severe dystrophic changes in the liver, 530 days of laying hens also showed signs of general obesity. The study of histological specimens installed that in part of laying hens at 166 days of age, the liver lobules were disordered, in resulting was disrupted their beam structure. At the same time, cytoplasm of hepatocytes is somewhat cloudy and visible granularity. In laying hens at age 300 and 530 days installed the discomplexation of the beam structure of the organ and the presence of small and large droplets of fat vacuoles in hepatocytes are indicated, which indicate about the development of fatty dystrophy. The results of the morphological study indicate the presence in the liver of laying hens signs of acute and chronic pathological processes, which with age are complicated by dystrophic changes of the organ.

scholarly journals Study of the student performance. Monitoring of student cohort of Histology I course of the Veterinary Medicine career at the National University of La Pampa

2015 ◽  
Vol 17 (1) ◽  
pp. 113-124
Author(s):  
Mónica Graciela García ◽  
◽  
Mabel Iris Hernandez ◽  
Valeria Graciela Buey ◽  
César Corredera ◽  
...  
Keyword(s):  
Veterinary Medicine ◽  
Student Performance ◽  
Performance Monitoring ◽  
National University

scholarly journals Microbiological parameters of cheese paste with the content of flaxseed oil at different storage temperatures

2019 ◽  
Vol 21 (91) ◽  
pp. 124-129 ◽  
Author(s):  
A. T. Lialyk ◽  
A. S. Pokotylo ◽  
M. D. Kukhtyn
Keyword(s):  
Lactic Acid ◽  
Storage Temperature ◽  
Control Sample ◽  
Flaxseed Oil ◽  
National Standard ◽  
Normative Values ◽  
A Value ◽  
Microbiological Process ◽  
Microbiological Parameters ◽  
Initial Content

The purpose of the work was to investigate the effect of storage temperature on the change of microbiological parameters of experimental samples of cheese paste with different contents of flaxseed oil. It was established that storage of cheese paste with different contents of flaxseed oil at a temperature of + 2 ± 0.5 °С for 14 days did not cause a probable increase in lactic acid microorganisms, compared with their initial amount and a control sample – sour milk cheese. The titer of coliform, the content of mold fungi and yeast during 14 days of storage of experimental samples of sucrose paste gradually increased, but did not exceed the maximum permissible values according to National standard of Ukraine. Provision of normative microbiological indicators of quality and safety of cheese paste with different contents of flaxseed oil, during its fourteen-day storage at a temperature of + 2 ą 0,5 °С, is possible under strict hygiene requirements during production. It was found that the temperature of 6 ± 1 °С, to a lesser extent, slows down the microbiological process during storage of experimental samples of cheese paste and dairy cheese compared to a temperature of 2 ± 0.5 °С. During the 14 days storage, the lactic acid process was intensified, resulting in an increase in lactococcal content, approximately 30 times, and amounted to 8.87 lg CFU/g of the product. It was established that after seven days of storage in all experimental samples of whey germ, coliforms was detected in 0.1 g of the product i.e. their titre decreased by one. However, for such a value of the titres of coliforms, the experimental samples of the cheese paste met the requirements of the State Standard of Ukraine. The next seven-day storage of samples of sucrose paste at a temperature of 6 ± 1 °C caused an increase in the number of coliforms and their titre exceeded the normative value of 0.01 g. Fungi and yeast in samples of cheese paste during storage at a temperature of 6 ± 1 °С multiplied, their amount during seven days of storage increased in 3.9–5.4 times. However, due to their insignificant initial content in the freshly prepared product, for seven days storage of the amount of fungi and yeast did not exceed the maximum permissible concentration according to National standard of Ukraine. Consequently, experimental samples of cheese paste can be stored at a temperature of 2 ± 0.5 °C for 14 days without significant changes in microbiological parameters, provided there is a minimum amount of them in a freshly prepared product. At the same time, at a temperature of 6 ± 1 °С storage of samples of cheese paste with flaxseed oil is possible without exceeding the normative values of microbiological indices only for 7 days

scholarly journals ASSESSMENT OF WATER QUALITY OF THE PEK RIVER BASED ON PHYSICOCHEMICAL ANALYSIS

2016 ◽  
Vol 1 (13) ◽  
Author(s):  
Nada V. Petrović ◽  
Dejan P. Marković
Keyword(s):  
Physicochemical Parameters ◽  
Ammonium Nitrogen ◽  
Physicochemical Analysis ◽  
Danube River ◽  
National Standard ◽  
Total Hardness ◽  
Oxygen Oxygen ◽  
Parameter Values ◽  
Iron Manganese

Levels of physicochemical parameters (pH, electrical conductivity, sulphates, chlorides, temperature,turbidity, total hardness, iron, manganese, copper, dissolved oxygen, oxygen saturation, total suspendedsolid, ammonium nitrogen, total nitrogen and orthophosphates ) were determined in the water samplescollected from Pek River at 4 sample sites during 6 months. Monitoring was done at the source of river,on the border between the municipalities Majdanpek and Kučevo, on the border between themunicipalities Kučevo and Veliko Gradište and at the confluence of Pek into Danube River. Some ofthe physicochemical parameter values fall within national standard and WHO limits, some are not.

scholarly journals Effects of storage temperature and time on false setting behavior of CPI-S Portland cement

Cerâmica ◽  
2020 ◽  
Vol 66 (379) ◽  
pp. 321-329
Author(s):  
R. M. Mota ◽  
A. S. Silva ◽  
V. H. S. Ramos ◽  
J. C. T. Rezende ◽  
E. de Jesus
Keyword(s):  
Portland Cement ◽  
Calcium Sulfate ◽  
Storage Time ◽  
Storage Temperature ◽  
Physicochemical Analysis ◽  
Alkali Concentration ◽  
Calcium Sulfate Dihydrate ◽  
And Storage

Abstract The false setting is when cement stiffens prematurely in a few minutes after adding water. Some variables could cause false setting in CPI-S-32 Portland cement, for example, alkali concentration in the cement, the formation of alite (C3S) with low reactivity, and cement storage temperature and time in silos. Temperature increases cause calcium sulfate dihydrate to dehydrate, forming hemihydrate (CaSO4.0.5H2O) or anhydrite (CaSO4), which causes the false setting. In this study, the influence of cement storage temperature (100, 105, 110, 120, and 130 °C) combined with the cement storage time (30, 60, and 120 min) in a silo was studied regarding the CPI-S-32 false setting behavior. It was verified that temperatures above 110 °C and storage time above 60 min are conditions that favor the false setting of CPI-S-32 cement. Physicochemical analysis, TG/DTG, XRF, and XRD were applied as complementary analyzes for the false setting assays of CPI-S-32.

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