Ensuring quality and safety in the production and storage of poultry meat

Authors

1 Department of Food Safety and Quality, Faculty of Food Technology, Almaty Technological University, Almaty, Kazakhstan

2 Department of «Food Security and Biotechnology», Faculty of Agricultural Sciences, NAO «Kostanay Regional University named after Akhmet Baitursynuly», Kostanay, Kazakhstan

3 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

10.22124/cjes.2024.8342

Abstract

 
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.

Keywords

References

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Caspian Journal of Environmental Sciences
Volume 22, Issue 5
Special Issue: Environmental Studies in the Caspian Littoral States, Guest Editors: Prof. Farhad Mashayekhi & Prof. Zivar Salehi
December 2024
Pages 1271-1277

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