meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2019-4-3-32-40meat-122Research ArticleСтатьиMETHODS OF IDENTIFICATION OF MUSCLE TISSUE IN MEAT PRODUCTS. PREREQUISITES FOR CREATING A MULTI–LEVEL CONTROL SYSTEMMETHODS OF IDENTIFICATION OF MUSCLE TISSUE IN MEAT PRODUCTS. PREREQUISITES FOR CREATING A MULTI–LEVEL CONTROL SYSTEMChernukhaIrina M.ChernukhaIrina M.

Doctor of technical sciences, professor, leading research scientist, Experimental clinic — laboratory «Biologically active substances of an animal origin»

109316, Moscow, Talalikhina str., 26. Tel.: +7–495–676–63–21.

Doctor of technical sciences, professor, leading research scientist, Experimental clinic — laboratory «Biologically active substances of an animal origin»

109316, Moscow, Talalikhina str., 26. Tel.: +7–495–676–63–21.

imcher@inbox.ruVostrikovaNatal’ya L.VostrikovaNatal’ya L.

Candidate of technical sciences, head of laboratory «Scientific and methodical work, biological and analytical research»

109316, Moscow, Talalikhina str., 26, Tel.: +7–495–676–79–81.

Candidate of technical sciences, head of laboratory «Scientific and methodical work, biological and analytical research»

109316, Moscow, Talalikhina str., 26, Tel.: +7–495–676–79–81.

n.vostrikova@fncps.ruKhvostovDaniil V.KhvostovDaniil V.

Junior researcher, laboratory «Scientific and methodical work, biological and analytical research»

109316, Moscow, Talalikhina str., 26, Теl. +7–495–676–79–81.

Junior researcher, laboratory «Scientific and methodical work, biological and analytical research»

109316, Moscow, Talalikhina str., 26, Теl. +7–495–676–79–81.

daniil_hvostov@mail.ruZverevaElena A.ZverevaElena A.

Candidate of biological sciences, senior researcher, Immunobiochemistry Laboratory

119071, Moscow, Leninsky prospect, 33, Теl. +7–495–954–28–04.

Candidate of biological sciences, senior researcher, Immunobiochemistry Laboratory

119071, Moscow, Leninsky prospect, 33, Теl. +7–495–954–28–04.

zverevaea@yandex.ruTaranovaNadezhda A.TaranovaNadezhda A.

Candidate of chemical sciences, researcher, Immunobiochemistry Laboratory

119071, Moscow, Leninsky prospect, 33, Теl. +7–495–954–28–04.

Candidate of chemical sciences, researcher, Immunobiochemistry Laboratory

119071, Moscow, Leninsky prospect, 33, Теl. +7–495–954–28–04.

taranovana@gmail.comZherdevAnatoly V.ZherdevAnatoly V.

Candidate of biological sciences, leading researcher, Immunobiochemistry Laboratory

119071, Moscow, Leninsky prospect, 33, Теl. +7–495–954–28–04.

Candidate of biological sciences, leading researcher, Immunobiochemistry Laboratory

119071, Moscow, Leninsky prospect, 33, Теl. +7–495–954–28–04.

zherdev@inbi.ras.ruV.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of SciencesРоссияV.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of SciencesRussian FederationA.N. Bach Institute of Biochemistry, Federal Research Centre «Fundamentals of Biotechnology» of the Russian Academy of SciencesРоссияA.N. Bach Institute of Biochemistry, Federal Research Centre «Fundamentals of Biotechnology» of the Russian Academy of SciencesRussian Federation201915102019433240Copyright © Chernukha I.M., Vostrikova N.L., Khvostov D.V., Zvereva E.A., Taranova N.A., Zherdev A.V., 20192019Chernukha I.M., Vostrikova N.L., Khvostov D.V., Zvereva E.A., Taranova N.A., Zherdev A.V.Chernukha I.M., Vostrikova N.L., Khvostov D.V., Zvereva E.A., Taranova N.A., Zherdev A.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/122

Unfair production and products that do not comply with the declared labeling are currently an acute problem in the field of technical regulation, including with regard to food safety and quality. Given the high added value and multicomponent composition, finished meat products are among the most susceptible to adulteration. Despite the best efforts of regulatory agencies to counteract these inconsistencies, the hidden substitution of cheaper or lower-grade meats is still widespread. One of the main tasks facing research laboratories and testing centers today is the detection of falsification of food products, as well as standardization and certification of techniques necessary to solve such problems. The manufacturer, aware of the current control methods, can go to the deception, using vegetable protein, new unregistered feed additives. To determine the complex changes that occur in products, it is necessary to use methodological approaches in which it is possible to reliably determine these changes. The paper presents an overview of the most commonly used methodologies for assessing the component composition of meat products. Quality assessment of meat products includes control of components of finished products. The most difficult task is to determine the proportion of muscle protein in multicomponent meat products that have undergone heat treatment.

Unfair production and products that do not comply with the declared labeling are currently an acute problem in the field of technical regulation, including with regard to food safety and quality. Given the high added value and multicomponent composition, finished meat products are among the most susceptible to adulteration. Despite the best efforts of regulatory agencies to counteract these inconsistencies, the hidden substitution of cheaper or lower-grade meats is still widespread. One of the main tasks facing research laboratories and testing centers today is the detection of falsification of food products, as well as standardization and certification of techniques necessary to solve such problems. The manufacturer, aware of the current control methods, can go to the deception, using vegetable protein, new unregistered feed additives. To determine the complex changes that occur in products, it is necessary to use methodological approaches in which it is possible to reliably determine these changes. The paper presents an overview of the most commonly used methodologies for assessing the component composition of meat products. Quality assessment of meat products includes control of components of finished products. The most difficult task is to determine the proportion of muscle protein in multicomponent meat products that have undergone heat treatment.

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The authors declare that there are no conflicts of interest present.