UDC 637.5.04. / 07:637.54

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UDC 637.5.04. / 07:637.54 DOI 10.56339/2305-9397-2023-2-17-24 IRSTI: 65.59.03

Abylgazinova A.T., candidate of Agricultural Sciences, main author, https://orcid.org/0000-0002-1562- 2123

LLP «Scientific and production center of animal husbandry and veterinary medicine», Astana, st. Kenesary 40, 010000, Kazakhstan, [email protected]

Orazov A.Zh., candidate of Technical Sciences, https://orcid.org/0000-0003-2191-1295

NJSC «Zhangir khan West Kazakhstan Agrarian and Technical University», Uralsk, st. Zhangir khan 51, 090009, Kazakhstan, [email protected]

Stathopoulos C., professor Ph.D, https://orcid.org/0000-0001-9241-7580

«Czech University of Life Sciences Prague», Praha-Suchdol, st. Kamýcká 129, 16500, Czech Republic, [email protected]

Nugmanov K.S., master student, https://orcid.org/0000-0002-8458-5063

Zaidullina A.S., master student, https://orcid.org/0000-0002-2379-737X

ASSESSMENT OF QUALITY AND SAFETY INDICATORS OF POULTRY CARCASSES PRODUCED AT THE ENTERPRISES OF THE WEST KAZAKHSTAN REGION

ANNOTATION

Analyzing the current state of poultry meat production and processing in the countries of the world, we can say that the world poultry market is growing rapidly and only expanding in the future. Poultry products in the country are part of the world market, while also developing its domestic market, the last five years have seen an increase in domestic poultry meat production by 18%. When implementing the state policy in the sphere of healthy nutrition it is important not only to work on increasing the volume of production but also to ensure its safety in the production of products.

The article reflects the results of research on the evaluation of organoleptic characteristics and determination of toxicological, radiological, and microbiological safety of poultry meat producers in the West Kazakhstan region. Frozen poultry carcasses of the first grade, obtained from local chain supermarkets and grocery stores were used for research. Microbiological examination of poultry meat of three samples showed that mesophilic aerobic and facultative anaerobic microorganisms did not exceed the permitted amount, and pathogenic microorganisms, including salmonella and listeria, were not detected. According to the results of the organoleptic analysis, samples № 2 and № 3 received high scores, so they were classified as fresh products, and sample № 1 as products of doubtful freshness.

According to the results of the determination of toxic elements and radionuclides, the content of mercury, cadmium, lead, arsenic, cesium, and strontium in the samples did not exceed the maximum allowable amounts. Based on the results of the research, further research will identify critical control points in the poultry carcass processing enterprises to ensure the quality and safety of the products will be developed a recommendation for the implementation of the HACCP system.

Key words: poultry meat, primary processing, quality, product safety.

Introduction. Over the past two decades, the volume of poultry meat production in the world has tripled, and its consumption has doubled, reaching from 12 kg to 25 kg, which is explained by the biological characteristics of the poultry organism, which allow obtaining a sufficient amount of product in a short period to ensure profitability of production [1].

In the country, as a result of the economic reforms of the 90s, there was a steady decline in poultry meat production due to insufficient reserves for the development of production, and therefore today the demand for poultry meat is met by imports [2, 3]. According to the National Bureau of Statistics, in recent years, the demand for poultry meat in all regions of the country has increased, and the volume of poultry meat production has increased by 18% in five years [4].

Meat products in general are a high-quality dietary source of trace elements important for health promotion and disease prevention, the most common of which include: vitamin B12, selenium, zinc,

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niacin, phosphorus and especially iron. It should be noted that the levels of each of the listed nutrients vary significantly depending on the type of animals and their feeding regime [5]. In terms of chemical composition and qualitative properties, poultry meat meets the requirements for dietary products, and the absence of collagen and elastin in proteins determines its good digestibility and high nutritional value, which occupies a particularly important place in the preparation of dietary food [6].

In the implementation of the state policy in the field of healthy nutrition, it is important not only to increase production volumes, but also to work to ensure its safety in the production of products. The issue of providing the population with safe and high-quality food is one of the priority tasks facing society.

This task concerns both veterinary and sanitary services, as well as producers of raw materials, components, finished products, packaging materials, as well as the scientific community engaged in research in the field of agriculture and food [7].

Bacterial contamination of food products in general, in particular poultry products, is the main and biggest problem of poultry farming, since poultry meat and its products are a favorable environment for the development of many saprophytic and pathogenic microorganisms, which is explained by the high nutritional value of meat, a large amount of moisture and relative proximity to a neutral pH value.[8].

However, the relationship between the number of microorganisms and spoilage in food is complex, which depends on the type and activity of microorganisms, the state of raw materials, external conditions, as well as technological parameters [9]. For this reason, the identification of microorganisms in poultry meat and the search for ways to prevent spoilage is currently one of the urgent problems of poultry farming.

It was found that the level of contamination, storage and packaging conditions of poultry meat directly affect the organoleptic characteristics of the carcass, the effect of which is characterized by the appearance of characteristic signs of rot and mucus on the surface of the carcass. It is worth noting that such signs include green color, bright red spots and putrid odor, sticky surface, violation of the structure of muscle fibers.

It is not allowed to sell such low-quality raw materials. In order to prevent contamination of products at enterprises engaged in the production of poultry meat during the slaughter of carcasses and further processing of raw materials, it is necessary to strictly observe sanitary and hygienic rules and regulations [10].

The control of safety and quality indicators can be carried out using concepts accepted and recognized in the international community. This activity should be carried out in the process of manufacturing products [11]. At the same time, the HACCP system has been widely recognized worldwide as the best way to ensure product safety and works internationally as a means of controlling threats to food safety [12]. Hazard Analysis and Critical Control Points (HACCP) are a safety and quality management tool in the food industry aimed at preventing potential threats and improving processes [13].

It should be noted that, in order to ensure food security at meat processing and poultry farms, producers increasingly rely on the HACCP system [14]. The purpose of the study was to assess the quality and safety indicators of frozen poultry meat of the 1st grade produced at enterprises located in the West Kazakhstan region.

Materials and research methods. The research was carried out in the laboratories «Food safety»

and «Technology of meat and meat processing industries» at the Higher School «Technology of Food and Processing Industries» of the Zhangir Khan West Kazakhstan Agrarian and Technical University, Scientific Research Institute and at the West Kazakhstan Regional Branch of the «Republican Veterinary Laboratory» of the Ministry of Agriculture of the Republic of Kazakhstan.

The object of the study is frozen poultry carcasses of the 1st grade produced at enterprises located in the West Kazakhstan region according to the requirements of TR CU 021/2011 «On food safety», TR CU 051/2021 «On the safety of poultry meat and processed products», GOST 31962-2013 «Chicken meat (carcasses of chickens, broiler chickens and their parts). Technical specifications» [15, 16].

Indicated the safety of meat products presented in accordance with the standards: GOST 26932-86

«Raw materials and foodstuffs. Methods for determining the lead content»; GOST 26933-86 «Raw materials and food products. Methods for the determination of cadmium»; GOST 31628-2012 «Food and food raw materials. Voltammetric method for determining the mass concentration of arsenic by anodic stripping»; GOST 26927-86 «Raw materials and foodstuffs. Methods for determining the mercury content»; GOST 26929-94 «Raw materials and food products. Preparation of samples. Decomposition of organic substances for analysis for toxic elements».

Microbiological studies were carried out in accordance with the standards: GOST 31659-2012 (ISO 6589:2002) «Food products. Method for detecting Salmonella spp»; GOST 32031-2012 «Food products.

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Methods for detecting Listeria monocytogenes»; GOST 10444.15-94 «Food products. Methods for determining the number of mesophilic aerobes and facultative anaerobes».

Research outcomes. In order to conduct safety studies and product quality indicators, poultry carcasses were seized in chain supermarkets and grocery stores. In order to avoid positive or negative advertising, all data are marked with conditional numbers №1, № 2, № 3.

Determining the freshness of meat is considered one of the most important factors in assessing the quality and safety of meat, since consumers pay more attention to the external signs of meat as a key factor in choosing quality products for consumption [17]. Therefore, the assessment of organoleptic indicators is of great importance.

Organoleptic evaluation was carried out in accordance with ST RK 1731-2007 «Meat and meat products. Determination of quality indicators by organoleptic methods». Organoleptic tests are carried out after obtaining satisfactory results of microbiological analysis. The assessment of the appearance of the carcass, surface color, odor, fat content, skin condition was carried out visually, and the transparency of the broth was determined by boiling the broth. Quantitative values of sensory perception were obtained using a five-point evaluation of the indicator.

At the first stage of the study, a five-point scale was developed for organoleptic evaluation of the quality of poultry meat, with the help of which 10 tasters who participated in the study could objectively assess the quality of products. The scale is based on the method of organoleptic evaluation of poultry meat, the lower the score, the more deviations from the norm. With scores of 4-5, poultry meat of the highest quality is characterized; 4-3-poultry meat of good quality; 3-2-has signs of permissible deviations of current standards and regulatory documentation; Products below 2 do not meet the requirements of current standards, and are not allowed for sale. During the organoleptic evaluation, the indicators of appearance, taste and smell, condition, consistency and color of the broth were evaluated, the results of the study are presented in table 1.

Table 1 – Results of organoleptic evaluation

The name of

the indicator

Requirements for

RD Sample №1 Result Sample №2 Result Sample №3 Result

Appearance and color:

carcass surfaces

Whitish-yellow with a pink tinge, in low-fat

carcasses yellowish-gray

with a reddish tinge; in skinny-

gray with a bluish tinge

Sticky under the wings, on the groin and in the folds of the skin;

pale yellow with a gray tinge

Does not match

Whitish-yellow

with a pink tinge Respond

Whitish- yellow with a

pink tinge

Respond

subcutan eous and internal adipose tissue

Pale yellow or yellow in color

Pale yellow, and the inside is yellowish white

with a gray tint

Does not match

Pale yellow or

yellow in color Respond

Pale yellow or yellow in

color

Respond

the serous membran

e of the thoracic cavity

Moist, shiny, without mucus

and mold

Without gloss, sticky, there may

be a small amount of mucus

and mold

Does not match

and mold

Respond

and mold

Respond

Muscles on the incision

Slightly moist, do not leave a wet spot on the

filter paper

Wet, leave a wet spot on the filter paper, slightly sticky, darker in color than fresh

carcasses

Respond

Slightly moist, do not leave a wet spot on the

filter paper

Respond

Slightly moist, do not leave a wet spot on the filter paper

Respond

Consisten cy

The muscles are dense, elastic, when pressed with a finger, the resulting fossa is quickly leveled

The muscles are less dense and less elastic, when

pressed with a finger, the resulting fossa is

leveled slowly (within one

minute)

Does not match

The muscles are dense, elastic, when pressed with a finger, the resulting fossa is quickly leveled

Respond

The muscles are less dense

and less elastic, when pressed with a

finger, the resulting fossa

is leveled slowly (within

one minute)

Does not match

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Smell

Specific, characteristic of

fresh poultry meat

Musty in the thoracic cavity

Does not match

Specific, characteristic of

fresh poultry meat

Respond

Specific, characteristic

of fresh poultry meat

Respond

Transpar ency and aroma of broth

Transparent, fragrant

Transparent,

fragrant Respond Transparent,

fragrant Respond

According to the results of organoleptic analysis, poultry meat of the first sample according to such indicators as appearance, consistency, smell, and the third sample only in consistency did not meet the requirements of the regulatory document for fresh meat, therefore sample №2 (23,12) and sample №3 (20,8) received high scores on average, they can be attributed it belongs to the category of good-quality products, and sample №1 (15,8) is classified as products of questionable freshness.

Excessive consumption of toxic elements can cause intoxication and disrupt the normal metabolism in the human body. Heavy metals, unlike unstable and rapidly changing pollutants, are very stable and can retain their toxic properties for a long time. The major route of penetration of these substances into the human body (up to 70%) is food, therefore, the determination of the concentration of toxic enzymes is extremely important [18]. The results of the determination of toxic elements and radionuclides are presented in table 2.

Table 2 – Results of determination of toxic elements and radionuclides

The name of the indicator

According to the RD (TR CU 021/2011)

Sample №1 Result Sample №2 Result Sample №3 Result

Cadmium (Cd),

mg/kg 0,03 0,0062 Respond 0,0112 Respond 0,0128 Respond

Lead (Pb), mg/kg 0,2 0,0132 Respond 0,0122 Respond 0,0105 Respond

Mercury (Hg),

mg/kg 0,03 Not found Respond Not found Respond Not found Respond

Arsenic (As),

mg/kg 0,1 0,016 Respond 0,046 Respond 0,031 Respond

Strontium-90,

Bq/kg - Not found Respond Not found Respond Not found Respond

Caesium-137,

Bq/kg 200 6.1 Respond 16,0 Respond 8,4 Respond

According to the research results, the content of toxic elements and radionuclides did not exceed the maximum permissible norms specified in regulatory documents.

The food industry suffers significant economic losses due to the spoilage of some products under the harmful effects of microorganisms. In addition, infected poultry can cause foodborne illnesses in consumers. Escherichia coli, Salmonella enteritidis, S. infantis, S. typhimurium, Listeria monocytogenes, etc. are most often detected in poultry meat and semi-finished products [19]. Poultry meat poses a significant sanitary risk compared to the meat of other farm animals, since when cleaning poultry carcasses from the intestines, an intestinal rupture may occur, which will lead to infection with pathogenic microflora. Sources of pollution are raw materials, indoor air, equipment surfaces, tools and personnel.

Even with the plumage of a bird, microorganisms get inside due to skin damage [20]. Into account these factors, the supervision of the microbiological safety of poultry meat remains an urgent issue. The results of microbiological studies of bird carcasses are presented in table 3.

Table 3 – Results of microbiological research The name of the indicator

According to the RD (TR CU

051/2021)

Sample

№1

Sample

№2

Sample

№3 Number of mesophilic aerobic and

facultative anaerobic microorganisms, CFU/g

No more than

5*10⁵ 2*10³ 3*10³ 1*10³

Pathogenic microorganisms, including

Salmonella, within 25 g Not allowed Not found Not found Not found In 25 g of the product, L. monocytogenes Not allowed Not found Not found Not found

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When conducting microbiological studies on three samples of poultry meat, it was found that mesophilic aerobic and facultative anaerobic microorganisms did not exceed the permissible amounts, their number was 2*10³ CFU/g in sample №1, 3*10³ CFU/g in sample №2, and in sample №1 1*10³ CFU/g (Fig. 1). In accordance with TR CU 051/2021 «On the safety of poultry meat and processed products», the permissible amount of CMAFAnM for this type of product should not exceed 5 *10⁵ CFU/g. A high content of microorganisms in food can cause food poisoning, characterized by symptoms of diarrhoea and gastroenteritis. Pathogenic microorganisms, including salmonella and listeria, were not detected in any sample.

Figure 1 – The course of microbiological research

Conclusions. Since Kazakhstan became a member of the Customs Union in 2010, along with the issue of increasing the volume of food production, work to ensure its safety in the production of products has reached a high level. For this reason, in the production of poultry meat, it is especially important to determine compliance with the requirements established by the technical regulations of the Customs Union «On Food Safety» (TR CU 021/2011) and the technical regulations «On the safety of poultry meat and processed products» (TR CU 051/2021).

During microbiological studies of bird carcass samples, it was found that mesophilic aerobic and facultative anaerobic microorganisms did not exceed the permissible sizes, and pathogenic microorganisms, including salmonella and listeria, were not detected in any sample. According to the results of organoleptic analysis, samples №2 and №3 had high scores on average, so they can be classified as fresh, benign products, and sample №1 was classified as products of questionable freshness.

It has been established that toxic elements and radionuclides do not exceed the maximum permissible amounts specified in regulatory documents.

Based on the results obtained during the study, the possibility of a threat to human health in violation of sanitary and hygienic regimes of production, storage and sale of products was revealed. In this regard, it is of great importance to study the safety indicators of poultry meat, which ensures the sanitary and hygienic condition of food raw materials and products from it and also allows timely detection of outbreaks of infection. Based on the research results obtained, in the future, critical control points aimed at ensuring the quality and safety of poultry meat will be identified at poultry carcass processing enterprises, and a set of process recommendations for the implementation of the HACCP system will be developed.

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ТҮЙІН

Әлем елдеріндегі құс етін өндіру мен өңдеудің қазіргі жағдайын талдай отырып, құс өнімдерінің әлемдік нарығы жылдам қарқынмен өсіп келетінің, ал болашақта ол тек кеңейе түседі деп айтуға болады. Еліміздегі құс шаруашылығының өнімдері әлемдік нарықтың бір бөлігі болып табылады және оның ішкі нарығы да дамып келеді, соңғы бес жылда құс етінің отандық өндірісінің 18% өсуі байқалады. Дұрыс тамақтану саласындағы мемлекеттік саясатты жүзеге асыруда өндіріс көлемін ұлғайту ғана емес, сонымен қатар өнім өндіру кезіндегі оның қауіпсіздігін қамтамасыз ету жұмыстары да маңызды екенің айта кеткен жөн

Мақалада Батыс Қазақстан облысындағы құс етін өндірушілері өнімдерінің органолептикалық көрсеткіштерін бағалау және токсикологиялық, радиологиялық, микробиологиялық қауіпсіздігін анықтау бойынша жүргізілген зерттеулер нәтижелері көрсетілген.

Зерттеулер жүргізу мақсатында жергілікті желілік супермаркеттер мен азық-түлік дүкендерінен алынған І-ші сұрыпты мұздатылған құс ұшалары қолданылды. Құс етінің үш үлгісіне микробиологиялық зерттеулер жүргізу кезінде мезофильді аэробты және факультативті анаэробты микроорганизмдердің рұқсат етілген мөлшерден асып кетпегені анықталды, патогендік микроорганизмдер, оның ішінде сальмонеллалар, листериялар табылған жоқ. Органолептикалық талдау нәтижелері бойынша №2 және №3 үлгілер жоғары баллға ие болды, сондықтан олар балғын өнімдер санатына, ал №1 үлгі күмәнді балғындықтағы өнім санатына жатқызылды. Уытты

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элементтер мен радионуклидтерді анықтау нәтижесі бойынша, үлгілердегі сынап, кадмий, қорғасын, мышьяк, цезий мен стронций мөлшері шекті рұқсат етілген мөлшерден аспағаны анықталды. Алынған зерттеу нәтижелеріне сүйене отырып, алдағы уақыттағы зерттеулерде құс етін бастапқы өңдеу кәсіпорындарындағы құс етінің сапасы мен қауіпсіздігін қамтамасыз етуге бағытталған сыни бақылау нүктелері анықталып, HACCP жүйесін енгізу бойынша ұсынымдар жиынтығы әзірленетін болады.

РЕЗЮМЕ

Анализируя современное состояние производства и переработки мяса птицы в странах мира, можно сказать, что мировой рынок птицеводства растет быстрыми темпами, а в будущем только расширяется. Продукция птицеводства в стране является частью мирового рынка, при этом развивая и ее внутренний рынок, за последние пять лет наблюдается рост отечественного производства мяса птицы на 18%. При реализации государственной политики в области здорового питания важна не только работа по увеличению объемов производства, но и обеспечение его безопасности при производстве продукции.

В статье отражены результаты проведенных исследований по оценке органолептических показателей и определению токсикологической, радиологической, микробиологической безопасности продукции производителей мяса птицы Западно-Казахстанской области. В целях проведения исследований использовались замороженные тушки птицы I-го сота, полученные из местных сетевых супермаркетов и продуктовых магазинов. При проведении микробиологических исследований мяса птицы трех образцов установлено, что мезофильные аэробные и факультативные анаэробные микроорганизмы не превышали допустимое количество, патогенные микроорганизмы, в том числе сальмонеллы, листерии, не выявлены. По результатам органолептического анализа образцы №2 и №3 получили высокие баллы, поэтому были отнесены к категории свежей продукции, а образец №1 к категории продукции сомнительной свежести. По результатам определения токсичных элементов и радионуклидов установлено, что содержание ртути, кадмия, свинца, мышьяка, цезия и стронция в образцах не превышало предельно допустимых количеств. Исходя из полученных результатов исследований, в дальнейших исслдеованиях будут определены критические контрольные точки на предприятиях по переработке туш птицы, направленные на обеспечение качества и безопасности выпускаемой прдукции, будет разработана рекомендация по внедрению системы HACCP.