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.
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