Abstract
Materials have been presented in the paper on poultry carcasses falcification for improvement these marketable condition traits. It is established that retailers sell broiler carcasses injected with water sometimes. Such cases is 1.72-2.96% of carcasses analyzed in this study. But this treatment influences negatively on poultry sensory and microbiological traits and on carcasses chemical composition: water share increases in meat and protein, lipids and extractives share decreases. Microorganism contamination is higher in adulterated carcasses including coli group bacteria and St. aureus. Such meat spoils sooner.
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