Methods of veterinary-sanitary assessment of meat and meat products in ensuring the safety of livestock products and their scientific-practical significance

Abstract

This article discusses the main veterinary-sanitary methods used to assess meat and meat products and their importance in ensuring food safety. Meat samples were examined using organoleptic evaluation, pH determination, copper sulfate reaction, and microscopic examination. The significance of each method in determining meat freshness and quality was scientifically analyzed. Particular attention was paid to the role of veterinary-sanitary expertise in protecting public health, preventing the marketing of unsafe meat products, and ensuring food safety. The obtained results indicate that the combined use of these laboratory methods provides reliable information about meat quality and suitability for human consumption.