Meat product producers are more interested last years in antioxidants that slow down oxidation pro- cesses the expense of free radicals blocking in biological systems and inhibition of lipids peroxidation. These factors give the possibility to extend raw material and products shelf-life. Antioxidants usage effectiveness depends on prod- uct properties and on antioxidants themselves. That’s why comparative evaluation has been carried out on abili- ty of the most common antioxidants to inhibit oxidation processes of raw material received after broiler carcasses processing with different fat tissue content. During four weeks of storage the least quantity of oxidative deteriora- tion indicators have been noticed in chilled raw material samples (mechanical deboning meat, emulsified breast skin and fillets) with dihydroquercetin additionin comparison with other antioxidants addition (tocopherol, ascorbic acid and others).
The efficiency of modern technologies for the production of broiler chicken meat significantly affects the quality indicators of meat, its nutritional and biological value. The article presents the study results that enable determining the modes of pro-cessing “Smena” broiler chickens and the modes’ influence on the meat quality and microbiological and physicochemical indicators of meat during storage. The results of the studies proved that the carcass of broiler chickens new cross “Smena” and their part in the process of storage at the temperature of (1,0±1,0) °C on microbiological, organoleptic and physico-chemical indicators remain fresh carcases within 7 days., cuts – 5 days.
Neoplasms of different etiology in broilers pose some problems for poultry breeding. Researchers give the possibility to establish that skin carcinomas and organ-specific tumors in liver and intestine are the most often tumors in broilers at one of poultry processing enterprises at Russia Central region. But current rules of veterinary and sanitary expertise of slaughtered animals and meat products don’t contain any indication of assignment of carcass- es with some tumors. The fact necessitates of additional laboratory investigation of meat from this poultry for carcass veterinary sanitary evaluation justification.
The results of study have been given in the paper of disinfecting properties of «Ecom 50» disinfectant at the base of alkildimethil benzilammonia chloride and veterinary sanitary evaluation of egg content after egg shell treatment with this disinfectant. It is proved that 0.5-0.6% E50 solution (in disinfectant) usage for food egg disinfection ensures S. typhimurium inactivation at the shell surface and doesn’t effect on eggs veterinary sanitary traits. Eggs treated with E50 disinfectant correspondence SS requirements for food hen eggs during 15 days of storage in 4±2˚C temperature.
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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