Investigation of physical and chemical quality control of pork products

Abstract

Meat quality is understood as a combination of properties that demonstrate the suitability of meat for consumption, they include indicators of usefulness (food and biological) and sanitary and veterinary safety (good quality and safety). By benignity, we understand the absence of spoilage processes in meat (rotting, oxidation, bitterness, mold, etc.). Safety indicators - the absence of bacteriological, chemical, mechanical pathogens in the meat (pathogenic microbes, fungi, helminths, toxins, mechanical impurities, etc.). The identification of all these indicators during the examination of meat and especially physico-chemical indicators are a veterinary and sanitary assessment of livestock products