method of determination of potassium permanganate in the meat and indicators for its implementation

摘要

the invention relates to veterinary medicine, in particular to u0432u0435u0442u0435u0440u0438u043du0430u0440u043du043e health examination for determining the degree of freshness of meatand can be used in assessing the safety of meat in veterinary laboratories, laboratories, food security, but also in scientific research x.the technical challenge of this invention is to determine the safety of the meat, i.e. the possibility of determining a bad meat, a u043fu0435u0440u043cu0430u043du0433u0430u043du0430u0442u043eu043c potassium.the technical result is achieved in that the safety of meat on the qualitative reaction passing using 0.2% waste product of alcohol slurry of benzidine, re u0430u0433u0438u0440u0443u044eu0449u0435u0433u043e with u043fu0435u0440u043cu0430u043du0433u0430u043du0430u0442u043eu043c potassiumright as the dye a bad or doubtful the freshness of meat.the essence of the proposed method is that benzidine is a compound for ions, oxidants, and potassium permanganate, as it is known, is a strong u043eu043au0438u0441u043bu0438u0442 u0435u043bu0435u043c and, as a consequence,the reagent is potassium permanganate in meat, coloring it at the beginning of the dark green and black.this reaction is due to the fact that in the alkaline environment of waste product of alcohol slurry of benzidine potassium permanganate becomes greenbecause is restored to the green u043cu0430u043du0433u0430u043du0430u0442u0430.the method of determination of potassium permanganate in the meat can be applied as one of the objective indicators in the assessment of specialists in meat u0435u0442u0435u0440u0438u043du0430u0440u043du044bu0445 laboratorieslaboratory of food security, particularly in cases of dispute, when organoleptic studies alone will not be enough.