Chapter Introduction to poultry meat processing

2010 ◽  
pp. 13-16
Keyword(s):  
Poultry Meat ◽  
Meat Processing

Identification of antibiotics in meat. Flow cytometry capabilities

Vsyo o myase ◽  
2020 ◽  
pp. 56-60
Author(s):  
Zayko E.V. ◽  
◽  
Kuznetsova O.A. ◽  
Bataeva D.S. ◽  
Grudistova M.A. ◽  
...  
Keyword(s):  
Raw Materials ◽  
Animal Husbandry ◽  
Flow Cytometer ◽  
Poultry Meat ◽  
Meat Processing ◽  
Beta Lactams ◽  
Antimicrobial Substances ◽  
Chemotherapy Drugs ◽  
Processing Plants ◽  
Meat Samples

The problem of the uncontrolled use of antibiotics currently remains unresolved. Step-by-step monitoring of meat using modern methods will reduce the risk of using contaminated meat raw materials for food production. Qualitative monitoring will identify samples containing residual antimicrobial substances. The use of methods for identifying groups of antibiotics will help narrow the search for antibiotics by expensive chromatographic methods. A study was carried out of beef, pork and poultry meat, which is used in meat processing plants in the production of raw smoked sausages, using two methods. At the first stage, using a qualitative microbiological method, the raw meat was evaluated for the presence of antimicrobial substances, then their group was determined using a NovoCyte flow cytometer. According to the results of a study on a flow cytometer, it was found that out of 10 groups of antibiotics that can be determined by the tested method, the group of lincosamides was not found in all meat samples. The most common groups of chemotherapy drugs in pork were sulfonamides – 29.6 %, tetracycline group – 18.5 % and beta-lactams – 14.8 %, and in beef aminoglycosides – 36.7 %, phenicols – 30 % and beta-lactams – 13.3 %. In poultry meat samples, the most common were sulfonamides – 23.2 %, fenicols – 23.2 %, and beta-lactams – 16 %. Five groups of antibiotics were found in all studied types of meat: fenicols, β-lactams, macrolides, polypeptide antibiotics, and quinolones. This indicates their widespread use in animal husbandry and poultry farming.

MEAT PROCESSING INDUSTRY OF UKRAINE: TENDENCIES AND PROSPECTS

2021 ◽  
Vol 40 (4) ◽  
pp. 16-25
Author(s):  
VLASENKO Iryna ◽  
SEMKO Tetiana
Keyword(s):  
Supply And Demand ◽  
Poultry Meat ◽  
Necessary Condition ◽  
Meat Production ◽  
Meat Industry ◽  
Total Production ◽  
Meat Processing ◽  
Resource Saving ◽  
Investment Activity ◽  
Processing Industry

Background. The total production of beef and pork is declining from year to year. The study of development trends in the meat industry of Ukraine will help to outline the prospects for the successful realization of potential opportunities for production expansion. An analysis of recent research and publications has shown that despite some scientific developments, dynamic changes in the meat processing industry require constant monitoring of unresolved issues. The aim of the study is to analyze the current state and characteristics of the meat processing industry of Ukraine on the basis of analytical research in general and in the context of its innovation activities in particular. Materials and methods. Research methods were used: monographic, statistical groupings, correlation-regression analysis, graphical. Results. Analysis of the dynamics of industrial meat production shows that beef and veal occupy the least share in it. The basis for ensuring the economic balance of production and economic relations of economic entities is the consistency of supply and demand for raw meat and products of its processing. For the successful development of the industry, the state must protect and stimulate domestic producers; to harmonize domestic standards of safety and quality of products in accordance with international ones. The innovative development of the meat market requires adequate investment support, and the stimulation of investment activity should be considered in the context of the strategy of development of the national economy on an innovative basis. Conclusion. Livestock production in general and meat in particular are one of the leading sectors of agriculture. In recentyears, there have been some trends in the dynamics and structure of meat production and consumption in favor of cheaper poultry meat. The reason for this is the reduction in production; increase in retail prices for all types of products; low incomes of the majority of the population. A necessary condition for the sustainable development of the meat processing industry is the introduction of European regulations on product quality and safety standards; introduction of resource-saving technologies at enterprises; reconstruction of enterprises; provision of production facilities with domestic raw materials.

scholarly journals Ecology ofListeria monocytogenesin the environment of raw poultry meat and raw pork meat processing plants

2002 ◽  
Vol 210 (2) ◽  
pp. 271-275 ◽  
Author(s):  
Elise Chasseignaux ◽  
Pascale Gérault ◽  
Marie-Thérèse Toquin ◽  
Gilles Salvat ◽  
Pierre Colin ◽  
...  
Keyword(s):  
Poultry Meat ◽  
Pork Meat ◽  
Meat Processing ◽  
Processing Plants ◽  
Raw Poultry

Regulations in Poultry Meat Processing

2019 ◽  
pp. 293-301
Author(s):  
Estefanía Novoa Rama ◽  
Manpreet Singh
Keyword(s):  
Poultry Meat ◽  
Meat Processing

Cleaning Conveyor Belts in the Chicken-Cutting Area of a Poultry Processing Plant with 45°C Water

2014 ◽  
Vol 77 (3) ◽  
pp. 496-498 ◽  
Author(s):  
V. M. SOARES ◽  
J. G. PEREIRA ◽  
C. M. ZANETTE ◽  
L. A. NERO ◽  
J. P. A. N. PINTO ◽  
...  
Keyword(s):  
Conveyor Belt ◽  
Hot Water ◽  
Poultry Meat ◽  
Processing Plant ◽  
Meat Processing ◽  
Work Shift ◽  
Processing Facility ◽  
Processing Plants ◽  
Conveyor Belts ◽  
Poultry Processing

Conveyor belts are widely used in food handling areas, especially in poultry processing plants. Because they are in direct contact with food and it is a requirement of the Brazilian health authority, conveyor belts are required to be continuously cleaned with hot water under pressure. The use of water in this procedure has been questioned based on the hypothesis that water may further disseminate microorganisms but not effectively reduce the organic material on the surface. Moreover, reducing the use of water in processing may contribute to a reduction in costs and emission of effluents. However, no consistent evidence in support of removing water during conveyor belt cleaning has been reported. Therefore, the objective of the present study was to compare the bacterial counts on conveyor belts that were or were not continuously cleaned with hot water under pressure. Superficial samples from conveyor belts (cleaned or not cleaned) were collected at three different times during operation (T1, after the preoperational cleaning [5 a.m.]; T2, after the first work shift [4 p.m.]; and T3, after the second work shift [1:30 a.m.]) in a poultry meat processing facility, and the samples were subjected to mesophilic and enterobacterial counts. For Enterobacteriaceae, no significant differences were observed between the conveyor belts, independent of the time of sampling or the cleaning process. No significant differences were observed between the counts of mesophilic bacteria at the distinct times of sampling on the conveyor belt that had not been subjected to continuous cleaning with water at 45°C. When comparing similar periods of sampling, no significant differences were observed between the mesophilic counts obtained from the conveyor belts that were or were not subjected to continuous cleaning with water at 45°C. Continuous cleaning with water did not significantly reduce microorganism counts, suggesting the possibility of discarding this procedure in chicken processing.

Sensory, Deterioration and Bacteriological Assessment of Some Ready to Eat Poultry Products

2020 ◽  
Keyword(s):  
Meat Products ◽  
Thiobarbituric Acid ◽  
Poultry Meat ◽  
Meat Processing ◽  
Sensory Panel ◽  
E Coli ◽  
Poultry Products ◽  
Processing Plants ◽  
Hygienic Measures

This study was carried out to assess the quality of some RTE (ready to eat) chicken meat products collected from different poultry meat processing plants in Menofia and Gharbia governorate. a A total of 60 commercially produced RTE poultry products such as chicken ham, chicken shawarma, chicken with herps, smoked turkey and turkey smoked lobes (12 each) were collected from supermarkets and examined for sensory, deterioration criteria and bacteriological quality. The results revealed that the sensory panel scores of all examined RTE poultry meat products samples were generally low especially in chicken with herps, chicken ham and smoked turkey RTE poultry meat products. Moreover, pH values of most of the examined samples were relatively alkaline whereas the lowest value was recorded in smoked turkey samples and highest value was observed in chicken with herps samples. In addition, higher thiobarbituric acid (smoked turkey) and slightly increases of total volatile basic nitrogen values (chicken with herps) were recorded in most of the examined samples. All investigated bacterial counts were significantly high in all examined RTE poultry meat products samples. Staph. aureus was isolated from chicken ham and E. coli strains were isolated from chicken shawarma, smoked turkey and turkey smoked lobes. However, E. coli O157:H7 and salmonella strains failed to be isolated from all the examined samples. It could be concluded that all the examined RTE poultry meat products were deteriorated in terms of sensory, chemical and bacteriological terms and exceeded the limit described by E.S. (3493/2005) for cooked poultry meat products. In addition, these samples were probably produced and prepared under bad hygienic measures which could be responsible for lowering their quality and reduce shelf life.

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