Morphological characteristics were studied in adult and embryonic Amidostomum anseris (Zeder, 1800) obtained from domestic goose Anser anser domesticus Linnaeus, 1758. The studied characters included species-specific morphometric indices of male and female specimens and differential characters of sex-related dimorphism in that species. Stages and periods of embryonic development, and viability of the nematodes were studied at laboratory conditions. Size dimorphism in A. anseris was considerable, females were significantly larger (by 10.09–27.98 %) than males by 11 parameters. Additional metric characters were proposed to enhance effectiveness of differentiation of female and male A. anseris specimens. Under laboratory conditions, embryonic development of A. anseris occurs in four stages: blastomere cleavage; larval formation; formation of non-infective larvae I and II; formation of infective larva III which hatches from the egg. Infective larvae develop at 23 °С in six days, and their viability was up to 78.33 ± 2.08 %.
The article is formulated and systematized with some issues of cruel atitude to animals in the aspect of forensic veterinary examination. It is proved that the main directions of improving the forensic veterinary examination of live animals affected by cruelty or corpses of animals with signs of violent death from cruelty are the development, approval and implementation of regulatory legal acts on forensic veterinary determination of the severity of bodily harm, judicial veterinary examination of live animals, forensic veterinary examination of a corpse of an animal, automation and optimization of the process of registration of results examination, and the use of advanced Information Technologies in forensic veterinary examination. The proposed authors' edition of the definition of “animal cruelty” for the criminal qualification of this offense. The novelty of defenition is what we proposed to consider as a consequence of animal cruelty not only the injury or death of the animal, but also severe damage or other disruption to its health. The content and justified consequences of cruelty to animals that are the subject of a forensic veterinary examination are disclosed. The consequences of cruelty to animals include not only the injury or death of the animal, but also severe injuries or other health problems. It was given a list of injuries (injuries) that are severe and life-threatening to the animal at the time of infliction and threaten the death of the animal; threat of loss, or the loss of any organ or the loss by an organ of its functions. We proposed to indicative list of issues that can be put to the decision of a forensic expert by a court or investigator during a study of a live animal that has been injured from abuse or a corpse of an animal with signs of violent death should be added as an addition to the “Scientific and methodological recommendations on the preparation and appointment of forensic examinations and expert studies ”for their practical use by law enforcement agencies. The qualification of an animal cruelty violation must be taken into account the opinion of the forensic veterinarian on the nature and severity of bodily harm, as well as the causal link between the injuries identified by the expert and the health condition or death of the animal. The criterion for differentiating an administrative and a criminal offense from cruelty to animals is solely the presence or absence of bodily harm, which is ascertained exclusively by a forensic veterinarian.
The main objectives of the research were such: to define the concept of cold chain as an object of legal regulation; to find out the content and features of the EU legislation on the safety and quality of meat and meat products during cold chain and its use in Ukraine; to characterize the legal bases of the current legislation of Ukraine on ensuring the safety and quality of meat and meat products during cold chain, to formulate proposals and recommendations aimed at improving the national legislation of Ukraine by approximating it to the EU legislation, which sets requirements for the safety and quality of meat and meat products throughout cold chain. To achieve the abovementioned objectives, the following methods were used: comparative legal, analytical, systemic, dialectical, generalizing, specific-search, structural-functional, semantic, methods of deduction and induction, etc. The content and features of the legal regulation of the safety and quality of meat and meat products in the current legislation of the European Union and Ukraine have been clarified. For the first time, the definition of the term 'cold chain' has been proposed by reference to it in author's editorial, which should influence its clearer scientific and practical understanding. It is determined that the temperature regimes of cold processing, storage and transportation of meat and meat products in Ukraine are regulated by a large number of legal acts, in particular: national standards of Ukraine (DSTU), technical regulations, technological instructions, rules of transportation, etc. It is found that national legal acts do not provide a systematic understanding of the particularities of cold chain legal regulation in the meat processing industry in order to ensure the safety and quality of meat and meat products. As a result of departmental inconsistency, the existing storage temperature parameters for the same product type in different legal acts differ from each other, which does not allow to determine the actual storage periods at different stages of the cold chain. In addition, current legal acts in Ukraine do not provide for constant monitoring of the temperature of cold-processed meat and meat products throughout all cold chain units and the hygienic condition of refrigerators throughout the shelf life. As a result, the cold chain is very difficult to be controlled and requires a large number of factors to be taken into account in order to bring safe and high-quality meat and meat products to the end consumer. According to the results of the research, proposals and recommendations are formulated to improve the national legislation of Ukraine governing the cold chain in the meat processing industry.
This paper reports a study into the use of germinated mungbean as a promising raw material influencing the structure-forming indicators of meat systems during the production of meat-vegetable sausages. The content of iodine in the germinated mungbean and its anatomical parts has been examined using solutions of potassium iodide. A change in the phytic acid content and size of phytin globoloids has been established in mungbean malt depending on germination conditions. The influence of flour from germinated mungbean on the moisture-binding, moisture-retaining, fat-retaining abilities, as well as on the pH of meat systems based on veal meat, pork, chicken has been investigated. The reported set of studies is important as the defined patterns could make it possible to devise technologies for meat-vegetable sausages, to expand the range of enriched meat products. The result of this study has established that the degree of biotransformation of iodine into beans is influenced by the protein content in the native beans. Almost 90...95 % of iodine is accumulated in the cotyledons of beans in the protein fraction, 5...10 % ‒ in sprouts and roots. The rational range of potassium iodide concentrations in the germination solution is 76.5 g per 1,000 cm3, over 48 hours. Prolonging the germination time leads to microbiological damage to the bean mass. The germination process affects the reduction of phytic acid content, which is confirmed by a decrease in the diameter of phytin globoloids. It is rational to use in meat systems based on pork meat and veal meat 10 % of the developed flour by reducing meat raw materials. With this ratio of formulation ingredients, the maximum increase in the moisture-binding, moisture-retaining, and fat-retaining capacities of these meat systems is achieved. In the meat systems based on chicken meat, it is possible to increase a replacement part of up to 15 %. The reported set of studies is useful and important because it could form the basis for devising the technologies of meat-vegetable sausages to meet the needs of different segments of consumers
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