VETERINARY AND SANITARY ASSESSMENT OF POULTRY MEAT BY QUALITY AND SAFETY INDICATORS
Keywords:
productivity, organoleptic, physicochemical and sanitary indicators, biological value
Abstract
The increase in the volume of production and supply of poultry meat to Ukraine determines the urgency of the question of its veterinary and sanitary evaluation according to indicators of quality and safety. The publications of scientists in the light of modern research and the results of own research were used and analyzed. Poultry meat is a highly nutritious product. It has been established that, along with chicken and turkey, the meat of waterfowl is important for the consumer, as it contains a large amount of vitamins, minerals, essential amino acids and unsaturated fatty acids. Our comprehensive veterinary and sanitary assessment of the meat of ducks and geese, ducklings and goslings of the 1st and 2nd categories of industrial production at different times of the year showed that waterfowl meat is a unique product for the consumer. The biological value of goose meat is higher than that of ducks. Thus, the relative biological value of duck meat of the 1st fatness category was 70,98±0,20%, of the second category – 74,11±0,20%, goose meat – 76.22% and 82.14%, respectively. According to the results of determining the biological value on weanling rats of the Wistar population, the efficiency coefficient of duck meat protein was 3,18±0,30 and duckling meat was 2,59±0,60. However, if sanitary requirements are violated, poultry slaughter products can be dangerous. BGKP, salmonella, and staphylococcus aureus are most often detected. An urgent problem is the detection of pathogens of food zoonoses at the stages of production, processing, storage, sale of poultry meat and improvement of existing control methods, namely: Campylobacter, E.coli, Enterobacteriacae, Listeria, Salmonella, Enterococcus. A great danger is campylobacter, the prevalence of which is very high among slaughter poultry in most EU member states. It is especially important to prevent contamination of poultry carcasses during the technological processes of slaughter, gutting, and processing (especially cooling). A big source of danger is the use of antibiotics in poultry farming, not only for treatment, but also for growth stimulation, which in residual quantities can enter the food chain. To overcome potential dangers, it is proposed to grow poultry under organic production using an effective HACCP system and the introduction of uniform international standards.
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Published
2023-09-19
How to Cite
V. A., K., S. V., H., & Honcharenko, V. V. (2023). VETERINARY AND SANITARY ASSESSMENT OF POULTRY MEAT BY QUALITY AND SAFETY INDICATORS. Bulletin of Sumy National Agrarian University. The Series: Veterinary Medicine, (2(61), 21-33. https://doi.org/10.32782/bsnau.vet.2023.2.3
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