Veterinary and Sanitary Assessment and Commodity Characteristics of Hare Meat (Lepus Timidus) in the Central Zone of Yakutia

• Published in: IOP Conference Series: Earth and Environmental Science
• Main Authors: Tatarinova, Z, Savvinova, M, Struchkov, N
• Format: Article in Journal/Newspaper
• Language: unknown
• Published: IOP Publishing 2021
• Subjects: Lepus timidus; Yakutia
• Online Access: http://dx.doi.org/10.1088/1755-1315/666/2/022080; https://iopscience.iop.org/article/10.1088/1755-1315/666/2/022080; https://iopscience.iop.org/article/10.1088/1755-1315/666/2/022080/pdf

Abstract In the modern world, providing the population with high-quality food is a step of paramount importance which aims to protect the interests of consumers at the current stage of development of society. One of the main provisions of the concept of state policy in the field of healthy nutrition of Russia is providing the population with high-quality nutritient products. One of the promising sectors of the livestock section is wild animal business. Hare meat is a product with good gastronomic qualities, which, in addition, has medical property. It has great biological value, high absorption, energy-restricted and hypoallergenic this is ground for recommending hare meat to elderly people, children, pregnant and lactating mothers. To determine the organoleptic, physico-chemical, microbiological, chemical-toxicological parameters, microscopy of smear-fingerprints, determine the parasitic purity, we conducted laboratory studies of hare meat samples obtained in the Central zone of Yakutia for compliance with regulatory requirements. The objective of the study is to give the veterinary and sanitary assessment and commodity characteristics of hare meat in the conditions of the Central zone of Yakutia. To achieve the goal were established the following tasks: to study the organoleptic and physico-chemical parameters of hare meat (Lepus timidus) of the Central zone of Yakutia on conformity with the requirements; to conduct a microbiological study in accordance with safety requirements: determining the number of KMAFAnM, the presence of BGKP, the detection of pathogenic microorganisms including salmonella; to conduct a parasitological study of hare carcasses for the presence of maggots and worm eggs; to determine the content of toxic elements in hare meat. The study has established organoleptic, physico-chemical, microbiological, bacterioscopic, chemical-toxicological and parasitological indicators of the quality of hare meat and determined its safety.