On-site veterinary and sanitary examination of emergency slaughtered poultry

I.G Seregin,G.V Snoz,V.E Nikitchenko,K.M Kondrashkina,D.V Nikitchenko,E Renev,G Batalova,V Romanyuk,R Changzhong,Y Shavrokov

doi:10.1051/bioconf/20213606028

Abstract

The paper reports the veterinary culling rates and emergency slaughter statistics at poultry factories; it also analyses the veterinary and sanitary quality of carcasses of culled poultry in comparison to that of a healthy population. This analysis identifies organoleptic, physical, chemical, and microbiological differences between the two categories of meat. Finally, based on this data, the paper draws recommendations on the most optimal and safe use of meat produced by emergency slaughter.

Highlights

IntroductionChicken eggs and meat are valuable foods for people of any age
Poultry is traditionally farmed in Russia for eggs and meat
Collected data suggests that the meat of emergency slaughtered poultry differs from that of healthy birds in organoleptic, physical, chemical, and microbiological indicators and biological value, as shown in infusoria experiments

Summary

Introduction

Chicken eggs and meat are valuable foods for people of any age. These are the most accessible foods for Russians, both physically and economically. Poultry meat is mainly sold in carcasses, halfcarcasses, and as a variety of semi-finished products [1]. It is perishable food, which means poultry factories cannot store it unfrozen for more than five days of slaughter. Culled poultry is often slaughtered as if it was healthy, and its meat goes into processing and retail. There are cases of selling emergency slaughtered poultry as grilled or semi-finished meat products [3]

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Conclusion