Yu.A. Balji, D.K. Zhanabayeva, G.Zh. Karpykbayeva

Abstract. The falsification of meat and meat products has been and remains an urgent issue of safety and quality of livestock products. The most commonly consumed foods, such as meat and meat products, milk and dairy products, are often falsified.

In the article, as a result of experimental studies, the authors developed methods and rapid tests for the indication of active chlorine. These qualitative, semi-quantitative methods will determine the residual active chlorine in poultry meat.

The use of poultry meat treated with active chlorine leads to various disorders in the functioning of internal organs due to its cumulative, toxic and carcinogenic effects.

Read the article Falsiphication of poultry meat.pdf