Evaluating effectiveness of methods for determining bread mass fraction in minced meat

Today, semi-finished meat products are found all over the world in a large assortment. At the enterprises of the meat industry, semi-finished products come mainly from the meat of slaughtered livestock, and they are primarily focused on the preparation of second courses. These goods suffer from all kinds of falsification, which is explained by their higher prices and limited resources. That is why, in most cases, manufacturers can hide the true composition of a product from a buyer. The main problem that every buyer faces is the peculiarity of determining the qualitative composition of a product. Even in case of careful study of a label, the composition described may not correspond to the one claimed. To study the quality of semi-finished meat products, methods of varying complexity and application are used. Some of them are even used for consumers at the household level, so our work was a comparative assessment of the effectiveness of methods for determining the proportion of bread in minced meat. Qualitative and iodometric methods (the latter was used as a check one) described in the state standard were compared. Reliability assessment showed that despite the simplicity of the qualitative method, it failed to determine the amount of bread in the product. The iodometric method was more sensitive. It allowed determining the percentage of bread with an accuracy of the second decimal place, but this required a specialized chemical laboratory, various equipment and a large number of reagents.