Veterinary and sanitary examination of pork

The article presents the results of a veterinary and sanitary examination of 10 pig carcasses obtained in the Leningrad Region. The relevance of the study is due to the high veterinary and sanitary risks associated with the sale and processing of pork: meat and offal can act as a factor in the transmission of zooanthroponotic diseases and cause foodborne toxic infections. The aim of the work is to assess the quality and safety of pork through the comprehensive use of organoleptic, physicochemical, microscopic, and special research methods. The studies were carried out at the laboratory of the Department of Veterinary and Sanitary Examination of the Federal State Budgetary Educational Institution of Higher Education St. Petersburg State University of Veterinary Medicine. During the work, the following were carried out: organoleptic assessment (including examination of the head, internal organs, and carcass, as well as a cooking test), trichinoscopy, determination of primary protein breakdown products (reaction with copper sulfate), benzidine test, pH measurement using the potentiometric method, and microscopy of smear impressions with Gram staining. The results showed that, based on organoleptic, physicochemical, and microbiological indicators, most carcasses met the freshness criteria and the requirements of regulatory documents: the meat had the characteristic color, texture, and odor; the broth was clear and had a pronounced aroma; the reaction with copper sulfate was negative; the pH was in the range of 5.6-5.9; the number of microorganisms in the smears and imprints was 1-8 microbial bodies per field of view. Trichinella larvae were not detected during trichinelloscopy. At the same time, local pathological changes were detected in some carcasses: hemataspiration was diagnosed in carcasses No. 3 and 9, and aspiration of feed masses was diagnosed in carcass No. 8 (the affected lungs were sent for technical disposal); in carcasses No. 1, 6 and 7, foci of fatty liver dystrophy were found (the affected areas were cleaned and disposed of). Based on the examination results, the carcasses (with the exception of the rejected fragments) were found to be suitable for sale without restrictions. The data obtained confirm the effectiveness of a comprehensive approach to the veterinary and sanitary examination of pork and demonstrate the importance of combining organoleptic and laboratory methods for an objective assessment of the quality and safety of meat products.