Open AccessIdentification of meat and other products of slaughter animals at veterinary-sanitary examination
Author(s) -
I G Seryogin,
В Е Никитченко,
Е. O. Rystsova
Publication year - 2015
Publication title -
vestnik rossijskogo universiteta družby narodov. seriâ agronomiâ i životnovodstvo
Language(s) - English
Resource type - Journals
eISSN - 2312-7988
pISSN - 2312-797X
DOI - 10.22363/2312-797x-2015-4-94-100
Subject(s) - organoleptic , identification (biology) , raw meat , food science , polymerase chain reaction , veterinary medicine , meat packing industry , biology , microbiology and biotechnology , medicine , gene , genetics , botany
In the practice of veterinary activity quite often necessary to carry out the identification of the types of meat and meat semi-finished or falsification of raw meat. The main methods of identification of raw meat are the organoleptic, immunological, histological studies and polymerase chain reaction.