Control of chilled meat of broiler chickens by bacterioscopic method
| Autor: | Alona Bohatko, Nadiia Bohatko, Svitlana Tkachuk |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Ukrainian Journal of Veterinary Sciences, Vol 13, Iss 1, Pp 9-16 (2022) |
| Druh dokumentu: | article |
| ISSN: | 2663-967X 2663-9688 |
| DOI: | 10.31548/ujvs.13(1).2022.9-16 |
| Popis: | The relevance of this study is conditioned upon ensuring proper risk-based control over the safety and quality of chilled broiler chicken meat at its production facilities, where a system of hazard analysis and control at critical points should be implemented. In this regard, this study was aimed at identifying the issue of control of chilled broiler chicken meat for conducting research to establish the freshness of broiler chicken meat at sales facilities – agri-food markets and supermarkets. The leading approach to the study of this issue was the developed patented bacterioscopic method, which allows comprehensively establishing the freshness of chilled broiler chicken meat. The presented method is simple to perform, with obtaining quantitative indicators for establishing the freshness of chilled meat of broiler chickens for 5 days, 6-7 and 8 days at a temperature of 0-4°C, as well as with establishing the number of microorganisms in the field of view of a microscope and by the degree of muscle tissue decay, by staining one smear-imprint according to Gram in Hooker’s modification, and by counting the number of microorganisms in 10 fields of view, followed by deriving the average value per field of view, as well as determining the shape of the cells. The reliability of the results in tests using this method is 99.9%. It was found that the highest content of microorganisms was in stale chilled carcasses of broiler chickens on Day 8: in the chest muscles – 45±3 (P |
| Databáze: | Directory of Open Access Journals |
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