Vol. 4 No. 80 (2022): “AgriScience and Technology” scientifi
ISSN 2579-2822
2023; 418–421
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The Effect of Aspergilius Niger Fungus on the Development of Fungus Defect in Matured Raw Meat

Anna Dashtoyan*, S.Z. Nazaryan

Armenian National Agrarian University

Received: 2024-12-27 · Published: 2023-07-19

© 2023 The Author(s) and the original publisher.

CC BY-NC 4.0 This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
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Originally published in Vol. 4 No. 80 (2022): “AgriScience and Technology” scientifi, 2023 — https://doi.org/10.52276/25792822-2022.4-418.

Original title
The Effect of Aspergilius Niger Fungus on the Development of Fungus Defect in Matured Raw Meat
Authors
Anna Dashtoyan, S.Z. Nazaryan
Source journal
Vol. 4 No. 80 (2022): “AgriScience and Technology” scientifi
Published
2023-07-19
Licence
Creative Commons Attribution-NonCommercial 4.0 International
Original
https://doi.org/10.52276/25792822-2022.4-418

Abstract

Meat is a source of complete proteins of animal origin, which is necessary for the construction of human body tissues, synthesis and exchange of substances. In the RA, serious attention is paid to obtaining meat raw materials, sanitary and hygienic requirements and storage. However, even a high level of control does not allow consumers to be protected from the presence of low-quality and defective meat raw materials at consumption points. Sometimes they occur in meat raw materials of non-slaughterhouse origin, sometimes as a result of violating the rules of storage and transportation. The purpose of the work is to select and separate defective beef raw materials and to find out the defect causes.
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