Ukrainian Journal of Veterinary Sciences

Control of chilled meat of broiler chickens by bacterioscopic method

Alona Bogatko, Nadiia Bogatko, Svitlana Tkachuk
Download article
Abstract

The relevance of this study is conditioned upon ensuring proper risk-based control over the safety and quality of chilled broiler chicken meat at its production facilities, where a system of hazard analysis and control at critical points should be implemented. In this regard, this study was aimed at identifying the issue of control of chilled broiler chicken meat for conducting research to establish the freshness of broiler chicken meat at sales facilities – agri-food markets and supermarkets. The leading approach to the study of this issue was the developed patented bacterioscopic method, which allows comprehensively establishing the freshness of chilled broiler chicken meat. The presented method is simple to perform, with obtaining quantitative indicators for establishing the freshness of chilled meat of broiler chickens for 5 days, 6-7 and 8 days at a temperature of 0-4°C, as well as with establishing the number of microorganisms in the field of view of a microscope and by the degree of muscle tissue decay, by staining one smear-imprint according to Gram in Hooker’s modification, and by counting the number of microorganisms in 10 fields of view, followed by deriving the average value per field of view, as well as determining the shape of the cells. The reliability of the results in tests using this method is 99.9%. It was found that the highest content of microorganisms was in stale chilled carcasses of broiler chickens on Day 8: in the chest muscles – 45±3 (P<0.001), in the thigh muscles – 52±5 (P<0.001) compared to fresh meat. Rod-shaped gram-positive microorganisms dominated stale meat, in some places single cocci were recorded, including a considerable breakdown of muscle tissue. The content of volatile fatty acids in the chilled meat of broiler chickens and the acid value of fat increased significantly (Р<0.001) on the 8th day of sale at a temperature of 0-4°C, respectively – 11.05±0.37 − 10.97±0.33 and 2.83±0.33 mg of NaOH. During the examination of the freshness of the meat of broiler chicken carcasses, the highest percentage of fresh meat of broiler chickens during its sale in agri-food markets was 79.3%, in supermarkets – 75.0%, stale meat, respectively – 3.8% and 5.4%. The materials of this paper are of practical value for the work of state inspectors of veterinary medicine when using the bacterioscopic method to determine the freshness of chilled meat of broiler chickens

Keywords

microbial count, organoleptic assessment, pectoral muscles, thigh muscles, meat freshness

Suggested citation
Bogatko, A., Bogatko, N., & Tkachuk, S. (2022). Control of chilled meat of broiler chickens by bacterioscopic method. Ukrainian Journal of Veterinary Sciences, 13(1), 9-16. https://doi.org/10.31548/ujvs.13(1).2022.9-16
References

[1] Spink, J., Bedard, B., Keogh. J., Moyer, D.C., Scimeca, J., & Vasan, A. (2019). International survey of food fraud and related terminology: Preliminary results and discussion. Food Science, 84(10), 2705-2718. doi: 10.1111/1750-3841.14705.

[2] Paliy, A.P., Rodionova,  K.O., Braginec, M.V., Paliy, A.P., & Nalivayko, L.I. (2018). Sanitary-hygienic evaluation of meat processing enterprises productions and their sanation. Ukrainian Journal of Ecology, 8(2), 81-88. doi: 10.15421/2018_31.

[3] Huich, V.V., Stronskyi, Yu.S., Korenieva, Zh.B., Holovanova A.I., & Sultanovska, O.V. (2021). Dependence of broiler meat quality on the method of rearing. Scientific Bulletin of LNU of Veterinary Medicine and Biotechnologies. Series: Veterinary Sciences.

[4] Godfray, H.C.J., Aveyard, P., Garnett, T., Hall, J.W., Key, T.J., Lorimer, J., Pierrehumbert, R.T., Scarborough, P., Springmann, M., & Jebb, S.A. (2018). Meat consumption, health, and the environment. Science, 361(6399). doi: 10.1126/science.aam5324.

[5] Law of Ukraine No. 2042-VІII “On State Control Over Compliance with the Legislation on Food, Feed, By-Products of Animal Origin, Animal Health and Welfare”. (2017, March). Retrieved from https://zakon.rada.gov.ua/laws/ show/2042-19#Text.

[6] Regulation (EU) of the European Parliament and of the Council No. 854 “Laying Down Special Rules Concerning the Organization of Official Controls on Products of Animal Origin Intended for Human Consumption”. (2004, April). Retrieved from https://zakon.rada.gov.ua/laws/show/994_a67#Text.

[7] Rodionova, К.O., Steshenko, V.M., & Yatsenko, I.V. (2020). Approximating Ukraine’s laws to those of the European Union concerning meat and meat products cold chain. Journal of Advanced Research in Law and Economic, 9(3), 978-992. doi: 10.14505/jarle.v11.3(49).34.

[8] Aziz, М.F, Hayat, N.M., Kaka, U., Kamarulzaman, N.H., & Sazili, A.Q. (2020). Phisico-chemical characteristics and microbiological quality of broiler chicken pectoralis major muscle subjected to different storage temperature and duration. Foods, 9(6), article number 741. doi: 10.3390/foods.2020.9060741.

[9] Pal, M., Ayele, Y., Patel, A.S., & Dulo, F. (2018). Microbiological and hygienic quality of meat and meat products. Beverage Food World, 45(5), 21-27. doi: 10/1019/j.bev.f.w.2018/325216644.

[10] Sujiwo,  J., Kim,  D., & Jang,  A. (2018). Relation among quality traits of chicken breast meat during cold storage: Correlations between freshness traits and torrymeter values. Poultry Science, 97(8), 2887-2894. doi: 10.3382/ps/pey138.

[11] Odewade,  J.O., Oyelami,  L.O., & Fasogbon,  A.O. (2018). Мicrobial analisis of processed foods stored in domestic refrigerators of selected in Ile-Ife, Osun State, Nigeria. American Journal of Bioscience and Bioengineering, 6(3), 21-26. doi: 10.11648/J.bio.20180603.11.

[12] Augustyńska-Prejsnar, A., Ormian, M., & Sokolowiez, S. (2018). Physicochemical and sensory properties of broiler chicken breast meat stored frozen and thawed using various method. Food Quality, 2018(9), article number 6754070. doi: 10.1155/2018/6754070.

[13] Kaewthong, P., Pomponio, L., Carrascal, J.R., Knöchel, S., Wattanachant, S., & Karlsson, A.H. (2019). Changes in the quality of chicken breast meat due to superchilling and temperature fluctuations during storage. Poultry Science, 56(4), 308-317. doi: 10.2141/jpsa.0180106.

[14] Amaral, A.B., Marcondes, V.S., & Lannes, S.C. (2018). Lipid oxidation in meat: Mechanisms and protective factors – A review. Food Science Technology, 38(1), 1-15. doi: 10.1590/fst.32518.

[15] Al-Khalaifah,  H.S. (2018). Benefits of probiotics and/or prebiotics for antibiotic-reduced poultry. Poultry Science, 97(11), 3807-3815. doi: 10.3382/ps/pey160.

[16] Savelli, C.J., Bradshaw, A., Embarek, P.B., & Mateus, C. (2019). The FAO/WHO international food safety authorities network in review, 2004-2018: Learning from the past and looking to the future. Foodborne Pathogens and Disease, 16(7), 480-488. doi: 10.1089/fpd.2018.2582.

[17] DSTU 3143:2013 “Poultry meat. General technical conditions”. (2013). Kyiv: State Standards of Ukraine.

[18] DSTU 8253:2015 “Poultry meat. Methods of chemical analysis of freshness”. (2015). Kyiv: State Standards of Ukraine.

[19] Bohatko, A.F., Mazur, T.H., Bohatko, N.M., Bukalova, N.V., & Liasota, V.P. (2021). Method for determining the freshness of poultry meat by bacterioscopic evalution. Patent of Ukraine, No. 147996.

[20] DSTU 8381:2015 “Meat and meat products. Organization and methods of microbiological research”. (2017). Kyiv: State Standards of Ukraine.

[21] Savelli, C.J, & Mateus, C.A. (2019). Мixed-method exploration in to the experience of members of the FAO/WHO international food safety authorities network (INFOSAN): Study protocol. BMJ Open, 9(5). doi: 10.1136/bmjopen-2018-027091.

[22] Rodionova,  K.O., & Paliy,  A.P. (2017). Analysis of quality and safety indicators of poultry meat during primary processing. Veterinary Medicine, Biotechnology and Biosafety, 3(2), 5-9.

[23] Stella, S., Tirloni, E., Bernardi, C., & Grilli, G. (2021). Evalution of the impact of cooling steps during slaughter on Campylobacter sp. calculated on broiler carcasses. Poultry Science, 100(3), article number 100866. doi: 10.1016/j. psj.2020.11/043.

[24] Bukalova, N.V., Bohatko,  N.M., Prylipko,  T.M., Hruba,  H.M., & Bohatko,  D.L. (2015). Method of bacterioscopic assessment of the degree of contamination of poultry meat with microorganisms. Patent Ukraine, No. 97931.

[25] Wang, G., Kim, W.K., Cline, M.A., & Gilbert, E.R. (2017). Factors affecting adipose tissue development in chickens: A review. Poultry Science, 96(10), 3687-3699. doi: org/10.3382/ps/pex184.

[26] Monohan, F.J., Schmidt, O., & Moloney, A.P. (2018). Meat provenance: Authentication of geographical origin and dietary background of meat. Meat Science, 144, 2-14. doi: 10.1016/j.meatsci.2018.05.008.

[27] Albrecht, А., Hebel, M., Mittler, M., Hurck, C., Kustwan, К., Heitkönig, В., Bitschinski, D., & Kreyenschmidt, J. (2019). Influence of different production systems on the quality and shelf life of poultry meat: A case study in the German sector. Food Quality, 2019, 11, article number 3718057. doi: 10.1155/2019/3718057.

[28] Delgado-Pando, G., Alvarez, C., & Moran, L. (2019). From farm to fork: New strategies for quality evaluаtion on fresh meat and processed meat products. Journal of Food Quality, 2019, article number 4656842. doi: 10.1155/2019/4656842.