COMPREHENSIVE ASSESSMENT OF THE QUALITY OF SEMI-FINISHED MEAT FROM POULTRY MEAT OF THE TRADE MARK «HEALTHY FARM»

Abstract

Modern technology of poultry meat processing allows creating attractive products that are in constant demand among consumers. However, periodically revealed qualitative and information falsifications of these products, as well as violations of the sanitary and epidemiological regime and the technology of its production create conditions that prevent the use of products for their intended purpose. The aim of the research was a comprehensive assessment of the quality of semi-finished products from poultry meat of the trade mark «Healthy Farm» (producer: Uralbroiler, Chelyabinsk Region, Argayash District, Ishalino Village). As subjects of research, the breasts was used in the cooled and frozen state. It was found that the packaging of refrigerated semi-finished products was a sealed substrate with an SES film, the frozen ones were on a substrate covered with a stretch film. The labeling of the natural semi-finished products examined was complete and complied with the requirements of the state standard 51074-2003 and the Technical Regulations of the Customs Union 022/2011, 005/2011. Samples of semi-finished products corresponded to the requirements of state standard 31936-2012 for organoleptic indicators, protein content, fat, temperature in the muscle thickness. The content of antibiotics, pesticides, toxic elements did not exceed the permissible levels of the Technical Regulations of the Customs Union 021/2011 and Sanitary Rules and Norms 2.3.2.1078-01, was the same, both in refrigerated and frozen semi-finished products. Bacteria of the group of Escherichia coli, Salmonella and Listeria monocytogenes were not detected in acceptable amounts of products. The number of mesophilic aerobic and facultative-anaerobic microorganisms in the breasts was 1-2 orders of magnitude lower than the permissible level. However, the amount of mesophilic microflora in the frozen breasts was 2 times less than in the cooled samples. It is determined that the quality of the breasts, conditioned by the depth of the low-temperature treatment, affects only the microbiological stability of the products.