Сравнительная ветеринарно-санитарная оценка мяса птицы, полученного в условиях домашнего и промышленного производства

The assessment of the degree of representation of local poultry meat producers in the Omsk region was given, the assessment of consumer preferences of Omsk residents for poultry products was carried out by means of a survey of 112 respondents, a comparative veterinary and sanitary, as well as a tasting assessment of poultry meat of domestic (non-industrial) and industrial production was given. According to the results of a comparative tasting evaluation of broiler meat of domestic and industrial production, no significant differences were revealed. The indicators of home-made meat were 0.5 points higher than those of industrial meat according to criteria such as smell and consistency. The highest scores were obtained when evaluating the broth in terms of richness. When calculating KMAFAnM, the number of mesophilic, aerobic and facultative anaerobic microorganisms in the meat of a domestic broiler was 1,0 ∙ 105, which corresponds to the upper limit of the standard for this indicator. In meat of industrial production, the value of KMAFAnM was 8,0 ∙ 103, which is much lower than the established norm. According to the results of sanitary and microbiological studies of Salmonella bacteria, Listeria monocytogenes bacteria and Escherichia coli bacteria in meat samples, both domestic and industrial broilers, were not detected.