Veterinary-sanitary evaluation of pork, produced ZAO PZ "Shoybulaksky" public company of the Republic of Mari El

Meat occupies an important place in the food system. A modern person consumes up to 70 kg of meat products a year. To use the increased demand of the population for the production of meat, and pork in particular, has acquired an industrial scale. But such conditions of keeping animals affect the quality of pork. An obligatory condition for the production of quality, safe and competitive pork by the enterprise is veterinary and sanitary control of both its production and finished product. In this regard, the purpose of the study was to analyze the organization and effectiveness of veterinary and sanitary control of pork production at the pig complex of ZAO PZ "Shoybulaksky" and establish veterinary and sanitary characteristics of meat produced by the slaughterhouse of the enterprise. During the research it was established that the slaughter shop of the enterprise mainly produces pork that meets the requirements of the normative documentation on veterinary and sanitary characteristics, which is ensured by the use in the production of meat of livestock raw materials that are safe in veterinary and sanitary terms, compliance with technology and hygiene of its processing with a permanent production veterinary- Sanitary control, objective veterinary and sanitary control of the quality and safety of slaughter products.