STATE-OF-THE- ART OF THE INVESTIGATIONS IN THE FIELD OF QUALITY AND SAFETY CONTROL OF MEAT RAW MATERIALS AND MEAT PRODUCTS IN RUSSIA

Andrej Lisitsyn

Andrej Lisitsyn GNU VNIIMP V. M. Gorbatov, Talalihina 26, Moskva, 109316, Rusija

Keywords: safety, quality, methods, investigations, freshness, meat species

Abstract

Safety and quality of food products, including meat products, is an urgent problem now and will continue to be such in the near future. Due to this fact, many countries developed novel systems for ensuring food safety and quality. Russia has developed “Complex system of safety and quality control of foods” that is based on the utilisation of: hurdle technologies, HACCP system, prediction microbiology, system of complex continuous monitoring of technological ﬂ ow including the system of distribution of transport ﬂ ows and the system of production management. The All-Russian Meat research Institute (VNIIMP), in the last couple of years performs more complete and reliable safety and quality controls of meat within the complex system. It developed new standards for detection and identiﬁ cation of L. monocytogenes, investigated the possibilities of utilisation of natural spices mixtures that lowers the danger of occurrence of L. monocytogenes in meat products; deﬁ ned new antioxidants; introduced new technological procedures for increasing the shelf-life of packaged meat and meat products; deﬁ ned critical control points for HACCP application in slaughterlines and in meat processing facilities; deﬁ ned and introduced into practice the system of voluntary HACCP-meat certiﬁ cation in meat industry; the Institute conducts Monitoring programme of toxic substances in meat and meat products; it developed and applied
histological method of product components identiﬁ cation; applied electronic nose system (VOC meter) for determination of freshness and meat species; developed the production of kits and primers for PCR methods. Research and development programmes ensure that meat production and control systems are maintained in accordance with contemporary achievements in science and needs for efﬁ cient consumers protection.
Key words: safety, quality, methods, investigations, freshness, meat species