VETERINARY AND SANITARY REQUIREMENTS FOR BIRDS SLAUGHTERING AND OBTAINING MEAT ACCORDING TO HALAL STANDARDS
УДК: 636-087.8:636.5 DOI: 10.31588/2413_4201_1883_2_255_88
Keywords:
meat, bird, slaughter, veterinary and sanitary indicatorsAbstract
The article studies the veterinary and sanitary requirements for poultry slaughter and obtaining meat according to Halal standards on the example of the enterprise LLC "Chelny Broiler". Poultry slaughter is carried out exclusively manually with the mention of the name of Allah ("Bismillah, Allahu Akbar") by cutting the skin of the neck, jugular vein, trachea and esophagus. Organoleptic, physico-chemical and microbiological studies of broiler chicken meat slaughtered according to Halal standards and carcasses removed from the conveyor with defects were carried out. It was found that meat obtained according to Halal standards corresponds to quality meat in terms of organoleptic, physico-chemical and microbiological indicators. The consistency of the meat is dense, the smell is specific, characteristic of fresh poultry meat, the muscles on the cut are pale pink. The broth is transparent and aromatic. Physico-chemical indicators (pH, benzidine test, Nessler's reagent test, amino-ammonia nitrogen, volatile fatty acids) and microbiological indicators (bacterioscopy, QMAFAnM, absence of pathogenic microorganisms) were within normal limits. The meat can be sold without restrictions.
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