Оцінка якості курячих напівфабрикатів різних товаровиробників

Abstract

Провели ветеринарно-санітарну оцінку курячих стегон на відповідність їх якості нормативним вимогам, придбаних у п’яти торгівельних мережах міста. Встановили наявність м’яса сумнівної свіжості і несвіжого та перевищення мікробіологічних показників у декілька разів при реалізації у роздрібній торгівлі. Провели ветеринарно-санитарную оценку куриных бедер на соответствие их качества нормативным требованиям, приобретенных в пяти торговых сетях. Определили наличие мяса сомнительной свежести и несвежего, превышение микробиологических показателей в несколько раз при реализации в розничной торговле. The veterinary-sanitary assessment of the quality of chicken thighs of different food markets was made with the purpose of establishing it іs compliance with the technical requirements. The research was carried out in the Dnipropetrovsk regional state laboratory of veterinary medicine, the research material was chicken thighs from 5 supermarkets: “Varus”, “Billa”, “Silpo”, “ATB”, “Brusnichka”. To conduct the study were selected on 3–4 chicken thighs on 300–400 gr. from each sample of meat. It was performed according to "guidelines for the determination of the components of all kinds of meat raw materials, semi-finished and finished products raw meat and educational-methodical manual “Examination and quality control of food products”. Pre-samples of chicken thighs were investigated organoleptic (color, smell, texture, boiled sample) and the complex biochemical studies (determination of ammonia and ammonium salts, pH, reaction with copper sulfate, benzidine test). To establish the degree of freshness was performed microscopic examination of meat for determining the number of microorganisms. Microscopic research method included a fixation on the subject and lenses staining smears for Gram. Microscopic analysis of bacterial contamination was performed using a light microscope at high magnification Biomed immersion lens 90 × approx. 10 ×. In smears counted the number of microorganisms in sight, their morphological characteristics and the overall degree of contamination of surface and deep layers of meat. Microbiological method was performed to determine the presence of toxic pathogens (Salmonella, Escherichia coli, Listeria monocytogenes, Staphilococcus aureus, aerobic and anaerobic microorganisms). Microscopic analysis of smears from the surface and deep layers of each sample chicken thighs had exceeded the number of microorganisms in the field of view of the microscope 10 times in the samples TM “ATB” and “Brusnichka”. Sowing meat extracts chicken thighs on a culture media showed the presence of food poisoning in some samples.