Issue 2

Journal for Veterinary Medicine, Biotechnology and Biosafety

Volume 3, Issue 2, June 2017, Pages 5–9

ISSN 2411-3174 (print version) ISSN 2411-0388 (online version)


Rodionova K. O. 1, Paliy A. P. 2

1 Luhansk National Agrarian University, Kharkiv, Ukraine, e-mail:

2 National Scientific Center ‘Institute of Experimental and Clinical Veterinary Medicine’, Kharkiv, Ukraine, e-mail:

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Citation for print version: Rodionova, K. O. and Paliy, A. P. (2017) ‘Analysis of quality and safety indicators of poultry meat during primary processing’, Journal for Veterinary Medicine, Biotechnology and Biosafety, 3(2), pp. 5–9.

Download PDF (online version)

Citation for online version: Rodionova, K. O. and Paliy, A. P. (2017) ‘Analysis of quality and safety indicators of poultry meat during primary processing’, Journal for Veterinary Medicine, Biotechnology and Biosafety. [Online] 3(2), pp. 5–9. Available at:

Summary. The article presents the analysis results of quality and safety indicators as to the poultry meat during primary processing. Based on bacteriological studies the microbial contamination of the poultry carcasses during the slaughter process was investigated. It was set that the highest contamination of the poultry meat takes place in the cooling chamber. The quantity of MAFAnM 5.6 times exceeds the norm. At the analysis of factors affecting microbial contamination of broiler chickens carcasses it was set, that air and equipment in the production premises, hands and staff overalls could be the reason that does not correspond the quantity index of MAFAnM in 1 cm2 of final product and be an additional source of meat contamination.

Keywords: meat, poultry carcasses, microorganisms, contamination, air, equipment


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