Identification of meat and other products of slaughter animals at veterinary-sanitary examination

Cover Page

Cite item

Full Text

Abstract

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.

About the authors

I G Seryogin

Peoples’ Friendship University of Russia

Author for correspondence.
Email: nikitchenko@mail.ru
Department of veterinary medicine

V E Nikitchenko

Peoples’ Friendship University of Russia

Email: v.e.nikitchenko@mail.ru
Department of veterinary medicine

E O Rystsova

Peoples’ Friendship University of Russia

Email: nikitchenko@mail.ru
Department of veterinary medicine

References

Supplementary files

Supplementary Files
Action
1. JATS XML

Copyright (c) 2015 Серегин И.Г., Никитченко В.Е., Рысцова Е.О.

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.