SCIENTIFIC BASIS OF VETERINARY AND SANITARY ASSESSMENT OF POULTRY MEAT AT FORCED SLAUGHTER

DOI: 10.36871 / vet.san.hyg.ecol.202101005
UDC 637.071

Authors

1Kozak Yu.A.
2Seregin I.G.
3Kozak S.S.
1All-Russian Research Institute of Veterinary Sanitation, Hygiene and Ecology – Branch of Federal State Budget Scientific Institution «Federal Scientific Center – K.I. Skryabin, Ya.R. Kovalenko All-Russian Research Institute of Experimental Veterinary Medicine, Russian Academy of Sciences» Moscow, Russian Federation
2Moscow State University of Food Production Moscow, Russian Federation
3«All-Russian Scientific Research Institute of Poultry Processing Industry» - Branch of FSBSI FSC ARRTPI RAS (ARSRIPPI) Moscow region, Rzhavki, Russian Federation

Abstract

Materials on poultry veterinary rejection and forced slaughter frequency at poultry factories and veterinary and sanitary characteristics of rejected poultry meat in comparison with healthy poultry meat have been presented. Some deviations have been stated for forced slaughter poultry in sensory, physical and chemical properties and microbiological characteristics. It is determined that the meat of forced slaughtered poultry has lower commodity and quality indicators. Such meat contains more moisture and less protein and fat. An increase in the acid number is noted in fat. The biological value and harmlessness of meat of forced slaughter is lower than healthy poultry meat value. E. coli bacteria and Salmonella genera bacteria have been found, and that results sale limitations of meat. Some proposals have been developed at the base of these data on the most rational and safe usage of meat after poultry forced slaughtering.

Keywords

forced slaughter, poultry meat, sensory assessment, laboratory analysis, microbial contamination, sanitary, veterinary and sanitary assessment, meat decontamination, safety.