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Estimation of the quality of meat (in points)
| Indicator | Amount of points |
| 1. Organoleptic properties The surface of the meat has some mucus; the odor and other organoleptic properties are within normal. A slight change in the colour of the meat and fat. The presence of a small amount of white mould. The smell from the surface of the meat is a little bit sour or stale. The meat (carcass) is covered with a crust of dark colour. The surface of a fresh cut is slightly moist. Meat juice is slightly turbid. When pressed, the pit levels slowly (within a minute). The fat has a greyish-matted shade and sticks slightly to the fingers. The bone marrow is of a matted-white colour. Articulation surfaces are covered with some mucus. The synovial fluid is a little bit turbid. The broth is slightly turbid as well. The surface of the meat is covered with a small amount of mucus and sticks to the fingers. The surface of a fresh cut is slightly sticky to the touch. The filtering paper placed to the cut remains moistened. Meat juice is turbid. The surface of a fresh cut is soft and friable. When pressed, the pit levels slowly (more than 1 minute is required) and not always completely. The smell from the surface is putrefactive. In deeper layers no putrefactive smell is observed. The fat has a grayish-matted shade. There is a slight detachment of the bone marrow from the bone edges. The bone marrow has a grey colour and it is softer than a fresh one. There is no shine on the break. Sinews are softened and they are grey in colour. Articulation surfaces are covered with some mucus. The broth is turbid, not fragrant. It has a taste of tainted meat. The drops of fat on the surface are rather tallowy. The surface of the meat is dried-up, moist or covered with mucus. The colour of the surface of meat is grey or greenish. It is dark on the cut. The meat on the cut is flabby. When pressed, the pit does not level at all. In deeper layers of muscular tissues the odor is sour, stale and putrefactive. The fat is grey with a rather dirty shade. The smell of the fat is rancid or rather tallowy. The bone marrow does not fill the whole cavity of a cylindrical bone. Its consistency is soft. The synovial fluid is rather turbid. The broth is dirty, with flakes. It has a stale odor. 2. Content of volatile fatty acids, ml Up to 0.35 0.36 – 0.50 0.51 – 0.65 0.66 – 1.0 More than 1 3. Reaction of broth with copper sulphate The broth is clear or turbid Appearance of flakes in the broth Jelly sedimentation of bluish or greenish colour 4. Content of amino-ammoniac nitrogen, mg, per 100 g of meat Up to 80 80 –130 More than 130 5. Bacterioscopy On the smears of microflora neither cultures of cocci, rods nor single cocci or rods are found. There are no traces of decayed tissues. On the smears there are some dozens of cocci (20-30), some rods are also registered. There are traces of decaying tissues. On the smears there are a lot of microorganisms with rods prevailing (they cover the whole surface of the meat). There are a lot of decayed tissues. |
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