BIOLOGICAL SAFETY OF POULTRY MEAT OF MECHANICAL BONING

DOI: 10.36871 / vet.san.hyg.ecol.201901003
UDC 637.072

Authors

A. M. ABDULLAEVA, D. I. UDAVLIEV, T. A. PERSHINA, S. P. STEPANOVA
FSBEI HE "MOSCOW STATE UNIVERSITY OF FOOD PRODUCTION"
G. V. FILIPENKOVA
Institute of Veterinary Sanitation, Hygiene and Ecology - BRANCH of FSBI Federal Research Center of the Russian Academy of Science and Technology
A. I. VISHNYAKOV
FSBEI HE "ORENBURG STATE UNIVERSITY"

Abstract

The results of monitoring laboratory studies of mechanical deboned poultry meat (IMO) are presented. The relationship of microbiological and organoleptic indicators with the peroxide number of MMOs of various manufacturers in real time is established. It has been established that in the raw materials of gray color, the peroxide value is significantly higher than the norm, which indicates the beginning or progressive deterioration of the raw material. In MMOs, birds with dark red shades or red and gray inclusions have a peroxide value that also exceeded the norm for this type of raw material, or its value approached the upper limit of the norm. In each case, when the peroxide value was exceeded, the KMAFAnM indicator exceeded the standards for this type of raw material.

Keywords

poultry meat, mechanical deboning, peroxide value.