VETERINARY AND SANITARY CHARACTERISTIC OF THE QUALITY OF RAW BEEF ON RUSSIAN STORES

DOI: 10.36871 / vet.san.hyg.ecol.202103004
UDC 637.5.04 / .07

Authors

Kulach P.V.
Glushkova V.E.
Moscow State University of Food Production Moscow, Russian Federation

Abstract

Тhe article presents the results of microbiological studies of raw beef from various manufacturers. The results of studies indicate that in violation of sanitary norms and technological regimes, it is possible to detect pathogens of food toxicoinfection. Ripening of dry-cured products is a complex of interdependent microbiological, chemical and physical processes that determine the quality of the finished product and its safety.

Keywords

beef jerky, meat delicacies, basturma, safety, qualit.