Investigation of the efficiency of microscopy methods as a short-term test of the quality of chilled poultry meat with different degrees of product spoilage

Abstract

This article discusses the results of the practical use of microscopic analysis as an express test to obtain information about the freshness of chilled poultry meat. Poultry meat was selected according to the criteria of consumption in the food market. Before the research, the samples were encrypted for the objectivity of the assessment. In accordance with the objectives of the study, several products of different types of poultry of domestic producers were studied, sold in the largest quantities and having different expiration dates. The samples were tested on the first, seventh and fifteenth days of product storage. Microscopy data were compared with organoleptic studies, which were performed in parallel, guided by the regulated expiration date indicated on the labeling of each test sample. In addition, microscopy results and the actual shelf life of products were compared. Based on the results obtained, conclusions are drawn about the potential possibility of using this method as an express test in conditions of limited shelf life or insufficient technical equipment of experimental laboratories.