Ensuring quality and safety in the production and storage of poultry meat
نویسندگان
1 Department of «Food Security and Biotechnology», Faculty of Agricultural Sciences, NAO «Kostanay Regional University named after Akhmet Baitursynuly», Kostanay, Kazakhstan
2 Department of Food Safety and Quality, Faculty of Food Technology, Almaty Technological University, Almaty, Kazakhstan
3 Department of Food Safety and Quality, Faculty of Food Technology, Almaty Technological University, Almaty, Kazakhstan
4 Department of Food Safety and Quality, Faculty of Food Technology, Almaty Technological University, Almaty, Kazakhstan
5 Department of Food Safety and Quality, Faculty of Food Technology, Almaty Technological University, Almaty, Kazakhstan
6 Department of Standardization, Certification and Metrology, Institute of Energy and Mechanical Engineering named after A. Burkitbayev, K.I. Satbayev Kazakh National Research Technical University (Satbayev University), Almaty, Kazakhstan
7 Department of Food Safety and Quality, Faculty of Food Technology, Almaty Technological University, Almaty, Kazakhstan
8 Department of Food Safety and Quality, Faculty of Food Technology, Almaty Technological University, Almaty, Kazakhstan
doi
10.22124/cjes.2024.8342چکیده
Poultry meat, including chicken, has an important place in human nutrition, but special conditions are required for its storage due to its high perishability. Therefore, this study presents methods for packaging and storing poultry meat to increase food safety and health. Then, using the method of testing microorganisms in poultry meat, the effect of packaging and storage conditions on preserving white meat's health and shelf life is investigated. The results show that packaging should provide the necessary handling, transportation, and storage conditions. Currently, there are packaging systems with different characteristics and applications for poultry packaging. These systems are used for storing poultry in short-term cold storage, retail stores, and long-term cold storage. Poultry packaging should be carried out in packaging factories and under entirely hygienic conditions, and then, while maintaining the cold chain, it is supplied to the consumer market with approved means of transportation.
