METHOD FOR DETERMINATION OF POTASSIUM PERMANGANATE IN MEAT, AND INDICATORS FOR IMPLEMENTATION THEREOF

摘要

The invention is related to veterinary medicine, in particular, to veterinary sanitary examination for determining meat freshness degree, and can be used in assessment of meat safety in veterinary laboratories, food safety laboratories, and in scientific studies. The technical objective of the present invention is determination of meat safety, that is, identification of stale meat coloured with potassium permanganate. The technical result is attained by provision of a method wherein meat safety is assessed on the basis of a qualitative reaction conducted using 0.2% alcohol solution of benzidine that reacts with potassium permanganate being present as a dye for stale meat or meat of dubious freshness. The essence of the proposed method consists in the fact that benzidine is a reagent for oxidant ions, and potassium permanganate is known as a strong oxidant; therefore, this reagent detects the presence of potassium permanganate by imparting it first dark green and then black colour. Such reaction runs because potassium permanganate in an alkaline medium under action of alcohol solution becomes green since permanganate is reduced to green manganate. The proposed method of determining potassium permanganate in meat can be used as one of objective indicators in meat adulteration assessment by specialists of veterinary laboratories or food safety laboratories, especially in disputable cases when organoleptic studies alone are insufficient.