Aprecierea parametrilor de calitate și siguranță la carnea de pasăre refrigerată, realizată în consumul public

Abstract

The study assessed the quality and safety parameters of poultry meat from two local producers. Broiler chicken carcasses, refrigerated and packed in polyethylene, were collected from the marketing network for laboratory evaluations at the Republican Center for Veterinary Diagnostics. Organoleptic properties such as external appearance, appearance in section, consistency, smell, and color exhibited optimal characteristics within the requirements of the regulations in force. Physicochemical indices including pH value, protein and fat content, and reaction to peroxidase met regulatory standards. Microbiological analysis revealed the absence of pathogenic microorganisms such as Salmonella, E. coli beta-glucuronides positive, UFC/g, and Staphylococcus aureus, indicating safety for consumers. Heavy metal residues such as cadmium and lead did not exceed the maximum permissible limits.