Microstructural characteristics of beef for treatment with detergent and disinfectants

Treatment of slaughter animal meat with detergents and disinfectants to eliminate signs of spoilage and extend its shelf life - is one of the pressing issues to establish falsification of meat during the state risk-oriented control of chemical hazards at production facilities, storage and sales of meat of slaughter animals. Therefore, our research was the first test to establish the microstructural characteristics of beef for treatment with detergents and disinfectants. To detect the falsification of beef with detergents and disinfectants used patented express techniques, which had a probability of 99.9% in the test. The essence of detecting falsification of meat with a solution of formaldehyde (10%) was to use a mixture of nitric and sulfuric acids, which was applied to the surface of muscle tissue and set the color change: purple-red (in the presence of falsification) or yellow-brown (in the absence of falsification) ). The essence of detecting falsification of meat with a solution of hydrogen peroxide (5%) was the use of solutions of concentrated sulfuric acid and potassium iodide-starch, which were applied to the surface of muscle tissue and established the presence of light blue color (in the presence of falsification) or absence (for no falsification). The essence of detecting falsification of meat with acetic acid solution (10%) was the use of solutions of sodium hydroxide with a mass concentration of 0.1 mol/dm3 and alcohol solution of phenolphthalein with a mass concentration of 1%, which was applied to the surface of muscle tissue and established the presence of pink color (in the presence of falsification) or absence of pink color (in the absence of falsification). The essence of detecting falsification of meat with chlorine solution (chlorine activity 3%) was the use of solutions of potassium iodide with a mass concentration of 5.0%, water-soluble starch with a mass concentration of 2%, concentrated hydrochloric acid, which were successively added to the meat-water extract in a ratio of 1: 2 and set the presence of blue (in the presence of falsification) or the absence of blue (in the absence of falsification). The essence of detecting falsification of meat with a solution of potassium permanganate (5%) was to use a solution of sulfuric acid with a mass concentration of 0.5 mol/dm3, which was applied to the surface of muscle tissue and established the presence of a pale pink color (in the presence of falsification) or no pink color (in the absence of falsification). The essence of detecting adulteration of meat with alkaline detergents was to use an alcoholic solution of rosolic acid with a mass concentration of 0.25%, which was applied to the surface of muscle tissue and established the presence of light crimson color (in the presence of adulteration in the detection of alkaline detergents to 5.0%) or crimson-red color (in the presence of falsification in the detection of alkaline detergents more than 5.1%) and the presence of light yellow or brown-yellow color (in the absence of falsification).