1background

In recent years, the order of pig, cow, and sheep slaughter and meat production and operation has steadily improved, and the quality and safety level of meat products has continued to improve. However, illegal and irregular activities in the slaughter of pigs, cows, and sheep, as well as in the production and operation of meat products, continue to be repeatedly prohibited, seriously endangering the health of the general public. To this end, the Ministry of Agriculture and the State Food and Drug Administration organized a "100 day action" to crack down on illegal and irregular behaviors that endanger meat quality and safety until the end of December, further strengthening the supervision of meat quality and safety, cracking down on illegal and irregular behaviors in the slaughter and production and operation of pigs, cows, and sheep, and effectively ensuring the quality and safety of meat products. Our company has launched a special testing plan for meat quality and safety, which helps to carry out supervision and testing work, improve the level of meat quality and safety, and ensure the food safety of the people.

IIobject

Meat slaughter enterprises, meat processing enterprises and small workshops, meat business premises (wholesale markets, agricultural (trade) markets, shopping malls, supermarkets, etc.), schools, construction sites, or government canteens.

Detection of meat adulteration, veterinary drug residues, and meat spoilage in various meat raw materials in meat and meat product production and processing enterprises.

IIIDetecting focus items

1Meat adulteration

Meat adulteration is a crucial aspect of controlling meat quality. Some unscrupulous vendors in the market increase the weight of meat by adding water, or use low-priced or low-quality meat to impersonate high-quality meat products, in order to make huge profits.

2veterinary drug residues

Rapid detection of drug residues such as clenbuterol and antibiotics in meat such as pork, beef, and lamb.

3Meat spoilage

Animal based foods decay due to the action of enzymes and bacteriaDuring the process, proteins are broken down to produce alkaline nitrogen-containing substances such as ammonia and amines. By detecting such substances, it is possible to determine whether animal food has spoiled.

4Design and Introduction of Testing Projects

1Slaughtering process

2Production and distribution process

5Introduction to supporting instruments