ASSESSMENT OF SAFETY AND FAT QUALITY OF BIRDS ‘CARCASES DURING THEIR PRODUCTION AND STORAGE ACCORDING TO DEVELOPED METHODS

Abstract

The urgency of the work is the need to establish criteria for assessing the safety and quality of poultry meat at facilities for its production and storage, due to the development of new express and improved common methods of controlling the safety and quality of poultry meat for risks (biological, chemical, physical) their life cycle. Studies have assessed the safety and quality of poultry carcasses using new and improved methods for determining the acid and peroxide levels of fat compared to conventional methods for determining the degree of freshness of poultry meat. Organoleptic evaluation of fresh poultry meat was established – for storage in a refrigerated chamber at a temperature of 0−4 °С for 5 days; doubtful degree of freshness – birds for storage in a refrigerator at a temperature of 0−4 °C for 6–7 days; stale – for storage in a refrigerator at a temperature of 0−4 °C for more than 7 days on the appearance of the carcass, color, odor on the surface of the carcass and near the bones, the state of the thoracic cavity, subcutaneous and internal adipose tissue, muscle consistency, broth for cooking samples. There is a high probability of acid number of poultry fat of moderate freshness – 1.76±0.12 mg of NaOH (p≤0.001) and stale fat – 2.83±0.07 mg of NaOH (p≤0.001) compared to the acid number of fresh fat poultry (0.72±0.04 mg NaOH), as well as indicators of volatile fatty acids (VFA) in poultry meat of moderate degree of freshness – 6.62±0.43 mg KOH (p≤0.001) and stale fat – 11.05±0.37 mg KOH (p≤0.001) compared to the content of VFA of fresh poultry meat (2.61±0.24 mg KOH). Studies have established a high reliability of determining the indicators of volatile fatty acids in poultry meat – in 98.2–99.7 % and the results of studies on the indicators of the microscopic method for determining the number of bacteria in poultry meat – in 98.5–99.8 % compared to the acid number as determined by the developed method. The reliability of the indicators for determining the acid number of poultry fat was according to the developed method was 99.9 %. Therefore, the developed method for determining the acid number of poultry fat can be used to determine the quality of poultry meat, because the quality of meat depends on the quality of fat: the acid number of fresh poultry fat – up to 1.0 mg of NaOH; questionable degree of freshness – from 1.1 to 2.5 mg of NaOH; stale – more than 2.5 mg of NaOH. There is a high probability of peroxide content of poultry fat of the appropriate degree of freshness – 0.029 ± 0.002% J (p≤0.001) and stale fat – 0.063±0.003 % J (p≤0.001) compared to the peroxide value of fresh poultry fat (0.010±0.0007 % J), as well as indicators of volatile fatty acids (LFA) in poultry meat of moderate degree of freshness – 6.40±0.48 mg KOH (p≤0.001) and stale fat – 10.43±0.23 mg KOH (p≤0,001) compared to the VFA content of fresh poultry meat (2.58±0.23 mg KOH). The results showed that more reliable data compared to the results of studies for the determination of volatile fatty acids in poultry meat – 98.5–99.7 % and the results of studies on the indicators of the microscopic method for determining the number of bacteria in poultry meat – 99.0–99.6 % were obtained using the developed improved method. The reliability of the indicators for determining the peroxide value of poultry fat according to the developed improved method was 99.9 %. Therefore, the developed improved method for determining the peroxide value of poultry fat can be used to determine the quality of poultry meat, because the quality of meat depends on the quality of fat: peroxide value of fresh poultry fat – up to 0.010 % iodine of questionable degree of freshness – from 0.010 to 0.040 % iodine; stale – more than 0.040% iodine. The developed methods for determining the safety and quality of poultry carcass fat can be used by state veterinary inspectors as simple test methods to carry out appropriate state risk-based control of poultry meat production and storage facilities.