Issues formartion that are used in the court orders and investigator's warrant nominated of forensic veterinary examination of the animal corpse with violent death feature caused by cruelty.
The disposition of Article 299 Part 1 of the Criminal Code of Ukraine provides criminal liability for animal’s cruel treatment, including for inflicting bodily harm in the injury form. However, regulations and sources of scientific literature don’t contain a definition of the animal mutilation concept and the procedure for its establishment. Therefore, the aim of the study was to analyze the practice of forensic veterinary examination of animal’s bodily injuries, which resulted in injury. The article shows that the author's definition of "animal mutilation" is a persistent disorder of animal health due to injury or its consequences, congenital malformations, diseases, accidents that led to complete or partial loss of any organ or animal body part, or to the total or partial loss of only the functions of the organ or parts of the animal's body, which in the interaction of the animal with the environment may lead to permanent loss or significant limitation of the ability to provide physiological manifestations at the level of other animals of the same species(nutrition, reproduction, orientation and movement in space, coordination of movements, natural lifestyles, contact with other animals, self-defense, ability to perform useful work, etc.), and distorts the appearance of the animal due to mutilation of body parts due to deformation, and their physical absence. The purpose of a live subject with signs of injury forensic veterinary examination is to determine the location, nature, severity of damage to animal health, nature of the injury, the degree of disability of the animal in connection with the injury, as well as solving other tasks within the competence of forensic veterinary expert, as well as at the request of the body or person who appointed the expertise or involved the expert. It was stated that the forensic veterinary examination objects are live experimental animals in order to establish their mutilation, including victims of abuse or other illegal actions, as well as signs of congenital malformations, pathological conditions that developed during breeding, animal’s exploitation and transportation; accidents. It was found out that the subjects of forensic veterinary examination of the subject for the purpose of establishing its mutilation are veterinarians who have higher veterinary education, have been trained in forensic veterinary examination in the expert specialty 18.1 "Veterinary Research" and have the forensic veterinary expert qualification. When deciding on the infliction of an animal bodily injuries that caused its injury, the forensic veterinary expert must use the "Rules of forensic veterinary determination of the severity of damage to animal health" and the "Methodology of forensic veterinary examination of animals to determine their injury". Key words: animals, mutilation, injuries, ill-treatment, forensic veterinary examination.
With the invention of technologies for processing eggs into dry egg products (EP), the food industry was able to harvest the contents of eggs and store it for a long time, using it when the need arises, and not by the presence or absence of fresh eggs. Transportation was also simplified.Dry egg products include protein egg powder, dry egg yolk, dry mélange, as well as dry omelet -proteins and yolks mixed with whole or skim milk. They have a number of advantages in comparison with frozen egg products and even with fresh eggs. They can be stored for long periods outside refrigerators; they are conveniently used in the confectionery industry, in public catering, and for other culinary needs. Microorganisms do not develop in dry egg powder: they die during the drying of the egg mass.To obtain egg powder, whole eggs, as well as eggs with a damaged shell, but without signs of leakage, with a shelf life of not more than a day after laying, small eggs and frozen mélange after thawing are used. The approximate yield of egg powder with a moisture content of 17% is 27.4% of the used egg mass. The nutritional properties of the powder are almost the same as chicken eggs. The caloric content of egg powder is 542 kcal per 100 g of product -this is equivalent to eight large eggs.Dry EP are divided into two subgroups: for the industrial consumer (confectionery, oil and fat, bakery, meat and other industries) and for the household, as well as catering. Demand for these products is constantly increasing.The technological scheme for the production of dry egg products includes the following operations: receiving eggs, sorting, sanitizing breaking and releasing the eggs from the shell with or without separation into protein and yolk, thawing (using frozen egg products), filtering and mixing, homogenization, pasteurization, drying, packaging, transportation, storage. Dry egg products are stored at a temperature not exceeding 20 °C and a relative humidity of 75% for no more than 6 months, and at a temperature of 2 °C and a relative humidity of 60-70% for no more than two years.The article provides data on the quality indicators of dry egg products from various manufacturers of Ukraine.Organoleptic studies of dry egg products were carried out, and their physical and chemical parameters were determined.According to the results of studies of dry egg products, its qualitative and safe indicators were evaluated.
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