Microbiological investigations of poultry slaughtering techniques with dry and wet systems
This research was carried out for the microbiological evaluation of poultry slaughtering techniques with dry and wet systems. Chickens slaughtered by both techniques and the scalding water were used as materials. In physical investigations; the contents of waste material were estimated as 0,3)137 gr...
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Selcuk University Press
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| Series: | Eurasian Journal of Veterinary Sciences |
| Online Access: | http://eurasianjvetsci.org/pdf.php3?id=821 |
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| author | Nazif ANIL O. Cenap TEKİNŞEN Yusuf DOĞRUER Semra TUFAN Necla ÖĞÜTLÜ Ali AYAR |
| author_facet | Nazif ANIL O. Cenap TEKİNŞEN Yusuf DOĞRUER Semra TUFAN Necla ÖĞÜTLÜ Ali AYAR |
| author_sort | Nazif ANIL |
| collection | DOAJ |
| description | This research was carried out for the microbiological evaluation of poultry slaughtering techniques with dry and wet systems. Chickens slaughtered by both techniques and the scalding water were used as materials. In physical investigations; the contents of waste material were estimated as 0,3)137 gr/,100 ml in softscadding (HH), 0.1096 gr,/100 ml in sub-scalding and 0.1256 gr/100 ml in hard^scalding.<p>
In bacteriological examinations; the counts of total viable microorganisms were found to be as average 4.7 x10<sup>2</sup> per gram in the non-scalded chickens, but no growth was observed among the coliform microorganisms and fecal streptococci. In scalded chickens, the counts of total viable microorganisms were determined as 7.4 x 10<sup>5</sup> per gram in sample HH, 1.4 xl0<sup>6</sup> per gram in sample VH, 2.2x 10<sup>6</sup> per gram in sample KH. In the same samples, 'the counts of coliform microorganisms were 5.3 x 10<sup>4</sup>, 7.7 x 10<sup>4</sup>, 8.9 x 10<sup>4</sup> per gram, respectively.<p>
The numbers of microflora were higher in scalding water than those of in chicken meat. The counts of total vialble microorganisms were 9.0 x 10<sup>3</sup> per gram in sample HH and 1.3 x 10<sup>6</sup> per gram in VH, but this level has dropped to 8.6 x ilO3 per gram in sample RH. In tihe same samples an intense growth was observed for coliform microorganisms and fecal streptococci, but no proliferation was seen for both microorganisms in sample KH.<p>
As a result, it may be decided that the slaughtering techniques with wet system are not hygienic enough and could cause microbiological examination, on the other hand, the dry system can 'be considered more hygienic, but not suitable for mass production. Therefore, the "vapor -scalding" system which is more hygienic and up-to-date would be highly beneficial for the poultry industry. |
| format | Article |
| id | doaj-art-a2cd7a851f0f45c0a64c153e2c5abf63 |
| institution | Kabale University |
| issn | 1309-6958 2146-1953 |
| language | English |
| publisher | Selcuk University Press |
| record_format | Article |
| series | Eurasian Journal of Veterinary Sciences |
| spelling | doaj-art-a2cd7a851f0f45c0a64c153e2c5abf632024-12-02T09:05:35ZengSelcuk University PressEurasian Journal of Veterinary Sciences1309-69582146-195351155165821Microbiological investigations of poultry slaughtering techniques with dry and wet systemsNazif ANIL0O. Cenap TEKİNŞEN1Yusuf DOĞRUER2Semra TUFAN3Necla ÖĞÜTLÜ4Ali AYAR5Prof. Dr., S. Ü. Vet. Fak. Besin Hij, ve Teknol. A. D., KonyaProf. Dr., S. Ü. Vet. Fak. Besin Hij. ve Teknol. A. D., KonyaArş. Gör., S. Ü. Vet. Fak. Besin Hij. ve Teknol. A. D., KonyaArş. Gör. YY. Ü. Vet. Fak. Besin Hij. ve Teknol. A. D., VanUzm. Vet. Hek., Konya Hayvancılık Merkez Araşt. Enst.Vet. Hek., Konya Hayvancılık Merkez Araşt. Enst.This research was carried out for the microbiological evaluation of poultry slaughtering techniques with dry and wet systems. Chickens slaughtered by both techniques and the scalding water were used as materials. In physical investigations; the contents of waste material were estimated as 0,3)137 gr/,100 ml in softscadding (HH), 0.1096 gr,/100 ml in sub-scalding and 0.1256 gr/100 ml in hard^scalding.<p> In bacteriological examinations; the counts of total viable microorganisms were found to be as average 4.7 x10<sup>2</sup> per gram in the non-scalded chickens, but no growth was observed among the coliform microorganisms and fecal streptococci. In scalded chickens, the counts of total viable microorganisms were determined as 7.4 x 10<sup>5</sup> per gram in sample HH, 1.4 xl0<sup>6</sup> per gram in sample VH, 2.2x 10<sup>6</sup> per gram in sample KH. In the same samples, 'the counts of coliform microorganisms were 5.3 x 10<sup>4</sup>, 7.7 x 10<sup>4</sup>, 8.9 x 10<sup>4</sup> per gram, respectively.<p> The numbers of microflora were higher in scalding water than those of in chicken meat. The counts of total vialble microorganisms were 9.0 x 10<sup>3</sup> per gram in sample HH and 1.3 x 10<sup>6</sup> per gram in VH, but this level has dropped to 8.6 x ilO3 per gram in sample RH. In tihe same samples an intense growth was observed for coliform microorganisms and fecal streptococci, but no proliferation was seen for both microorganisms in sample KH.<p> As a result, it may be decided that the slaughtering techniques with wet system are not hygienic enough and could cause microbiological examination, on the other hand, the dry system can 'be considered more hygienic, but not suitable for mass production. Therefore, the "vapor -scalding" system which is more hygienic and up-to-date would be highly beneficial for the poultry industry.http://eurasianjvetsci.org/pdf.php3?id=821 |
| spellingShingle | Nazif ANIL O. Cenap TEKİNŞEN Yusuf DOĞRUER Semra TUFAN Necla ÖĞÜTLÜ Ali AYAR Microbiological investigations of poultry slaughtering techniques with dry and wet systems Eurasian Journal of Veterinary Sciences |
| title | Microbiological investigations of poultry slaughtering techniques with dry and wet systems |
| title_full | Microbiological investigations of poultry slaughtering techniques with dry and wet systems |
| title_fullStr | Microbiological investigations of poultry slaughtering techniques with dry and wet systems |
| title_full_unstemmed | Microbiological investigations of poultry slaughtering techniques with dry and wet systems |
| title_short | Microbiological investigations of poultry slaughtering techniques with dry and wet systems |
| title_sort | microbiological investigations of poultry slaughtering techniques with dry and wet systems |
| url | http://eurasianjvetsci.org/pdf.php3?id=821 |
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