Veterinary and sanitary examination and evaluation of nutria meat at different temperature and humidity storage modes

The article represents the results of veterinary and sanitary examination and assessment of nutria meat at different temperature and humidity storage conditions. Nutria meat, despite the small percentage of the Russian meat market, has a demand, and the consumers’ number is growing every year. Nutria meat is not inferior in nutritional value to the livestock animals meat and is characterized by a high protein content, low fat content, which makes it possible to attribute nutria meat to the dietary type of meat, and to be used as a raw material for the production of various types of meat products. The study materials were the muscle samples taken from the chest, back and pelvic limbs. The organoleptic assessment was performed according to the following parameters: appearance, color, the surface condition and incision condition, texture, smell and clarity, aroma of broth vapors using cooking test, chemical and microscopic analysis of the meat freshness. The assessment was performed by determining the primary protein breakdown products in the reaction with sulphate copper, volatile fatty acids, the number of microorganisms and the degree of muscle breakdown during microscopy of smears imprints, the concentration of hydrogen ions (pH), the amount of amino ammoniac nitrogen, the presence of ammonia and ammonium salts with Nessler reagent. During the research, organoleptic and physico-chemical indicators of meat samples were determined immediately after sampling, and then stored at various temperature and humidity conditions: temperature +18 - + 22°С, relative air humidity 60-65%; temperature 0 - +4° С relative air humidity 70-75% and temperature - 180С, relative air humidity 80-85%. The study of meat samples that were stored at +18 - + 22°C and 0 - + 4°C were carried out daily until indicators characteristic of stale meat were obtained, and samples that were kept at -18°C- for 6 months were studied once a month. After analyzing the obtained results, it is possible to confirm that the shelf life of nutria meat at a temperature of + 18°С + 22°С and a relative air humidity of 60-65% lasts for 24 hours, at a temperature of - 18°С and a relative humidity of 80-85% lasts for 4 months, at a storage temperature of 0 + 4°С relative air humidity 70-75% lasts for 2 days.

мясо, нутрия, ветеринарно-санитарная экспертиза, ветеринарносанитарная оценка, свежесть мяса, meat, veterinary and sanitary examination, nutria, veterinary and sanitary and evaluation, meat freshness

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