Determination of safety and quality criteria in producing canned meat

Аннотация

The researches have been carried out to determine the criteria of safety and quality at different production phases of canned meat. Microbiological criteria and specific structure of raw material have been observed. It is shown that at the stage of acceptance of raw materials the method of identification of meat on the basis of immunodiffusion is effective and specific, it is more economic than methods on the basis of PCR-diagnostics. For the analysis of all control critical points while identifying pathogens the technique on the basis of amplification from subsequent DNA-hybridization is effective which has been allowed the time reduction of the analysis in comparison with classical bacteriological methods in 2-3 times.