Control of chilled meat of broiler chickens by bacterioscopic method

Control of chilled meat of broiler chickens by bacterioscopic method

The relevance of this study is conditioned upon ensuring proper risk-based control over the safety and quality of chilled broiler chicken meat at its production facilities, where a system of hazard analysis and control at critical points should be implemented. In this regard, this study was aimed at...

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Bibliografiske detaljer
Main Authors:	Alona Bohatko, Nadiia Bohatko, Svitlana Tkachuk
Format:	Article
Sprog:	English
Udgivet:	National University of Life and Environmental Sciences of Ukraine 2022-03-01
Serier:	Ukrainian Journal of Veterinary Sciences
Fag:	microbial count organoleptic assessment pectoral muscles thigh muscles meat freshness
Online adgang:	https://veterinaryscience.com.ua/en/journals/tom-13-1-2022/kontrol-okholodzhenogo-m-yasa-kurchat-broyleriv-za-bakterioskopichnim-metodom

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