Control of fat freshness by express method for establishing safety and quality of chicken-broiler meat

Abstract

Risk-oriented control over the observance of sanitary and hygienic requirements during the implementation of the HACCP system must be carried out at the facilities for the production and circulation of broiler carcasses [1]. The management of the enterprise for the production and storage of chilled carcasses of broiler chickens strives for continuous improvement and implementation of best practices to ensure the production of safe and high quality food products at all stages. Therefore, the development of rapid methods for controlling the safety and quality of fat from broiler carcasses for storage and sale is relevant in the work of veterinary inspectors in the implementation of risk-based control at the facility. The implementation of the HACCP system is promising for the enterprises of the food industry of Ukraine, as it considers not only the elements of risk identification and analysis, but also the elements of critical point management with evaluation of the results of this management. In poultry meat production enterprises, the development and effectiveness of the HACCP system will provide the population with safe and high-quality food products [2 ]. In connection with Ukraine's accession to the World Trade Organization and future integration into the European Union, there is a need to bring Ukraine's national standards and regulations in line with European legislation to avoid differences in the assessment of poultry meat when exported to European countries. Commonwealth [3]. The issue of control over the establishment of criteria for safety and quality of poultry meat in accordance with international requirements for the implementation of safety systems (HACCP) in Ukrainian processing plants is relevant globally [4]. When carrying out risk-based controls, veterinary inspectors should use simple rapid tests to establish the safety and quality of broiler meat at poultry production and handling facilities to confirm the appropriate sanitary requirements for the timing and conditions of production and storage. products [5]. Scientists have paid considerable attention to the development of new rapid methods of controlling the safety and quality of food, namely meat and meat products to determine their degree of freshness [6], the degree of freshness of minced meat [7], the safety of poultry meat according to the developed express methods [8]. Therefore, our research was to develop an express method for controlling the degree of freshness of broiler chickens and test it in state laboratories of veterinary medicine of the State Food and Consumer Services of Ukraine.