Quality and Safety of Meat Products in Russia: Results of Monitoring Samples from Manufacturers and Evaluation of Analytical Methods

Natal’ya L. Vostrikova¹, Anatoly V. Zherdev^2*, Elena A. Zvereva², Irina M. Chernukha¹

¹V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences, Moscow, Russia.
²A.N. Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, Moscow, Russia.

Corresponding Author Email: zherdev@inbi.ras.ru

Violations in manufacturing and products that do not meet the declared markings are currently an acute problem in ensuring the safety and quality of food. Meat products are often falsified due to the high added value and multicomponent composition. Despite the efforts of regulatory organizations, the covert replacement of various types of meat with cheaper or low-grade compounds is widespread. Consumer societies, individuals, food quality control state institutions are interested in the results of food quality, safety and conformity monitoring. This article presents information on results of food products’ conformity and possible analytical methods used to control meat products’ composition, the results of meat product monitoring as conducted by the V. M. Gorbatov Federal National Center for Food Systems (Moscow, Russia), data on the prevalence of various types of falsification, and proposals to improve the quality and safety control of meat products in Russia. According to the national regulatory framework, which includes national and international safety standards and regulations, has a strict control over the content of a large number of components of a diverse chemical nature is needed. That leads to the development of analytical methods and devices that can reliably evaluate components in food products added even in micro amounts. A direct relationship between the introduction of a new, more accurate method for identifying a product’s components and the reduction in cases of the corresponding fraud has been detected.

Biomarkers; Falsification; Meat products; Safety and Quality Control

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