UDC 631: 061.4
DOI: 10.36871/vet.zoo.bio.202112009
Authors
Svetlana L. Sandakova,
Natalia V. Motina,
Lyudmila V. Rudneva,
Kseniya S. Tararova,
Anastasiya Ya. Alekseeva,
All-Russian Scientific Research Institute of Poultry Processing Industry» –
Branch of the Federal Scientific Center "All-Russian Scientific Research
and Technological Institute of Poultry Farming" of the Russian Academy
of Sciences, Moscow region, Rzhavki work settlement, Russia
Abstract
The types of falsification that we identified are the same as those of foreign researchers. In our
research, the leading place is occupied by meat food products, including semi-finished products
containing poultry meat.
To identify counterfeit poultry meat products, complex methods were used to determine the type
of protein, fat, muscle fiber structure, freshness and severity of morphological signs of raw meat.
So, according to research results, falsification, in many cases, included the replacement of more
expensive meat of a slaughter animal with poultry, which was not reflected on the product label.
Another variant of falsification was the replacement of meat with less valuable raw materials
of the same type of animals. To determine this type of falsification, only the PCR method is not
enough, and for a more accurate and detailed determination of the constituent components of the
product, it is necessary to additionally use histological, enzyme immunoassay, chromatographic,
and spectrophotometric methods.
Keywords
falsification, poultry meat, food product, semi-finished product, regulatory document, PCR, histological method.
