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Study of the effect of probiotics on the shelf life of chilled broiler meat

https://doi.org/10.48184/2304-568X-2023-3-45-51

Abstract

Poultry meat can be contaminated with a wide range of microorganisms, including those that can spoil the product during chill storage and certain foodborne pathogens. This study aims to investigate the effect of probiotics on the shelf life of shilled broiler meat. The object of the study was fresh broiler meat obtained from broiler chickens fed three different amounts of probiotics, which were isolated from shubat and koumiss. For the control group, birds were fed a basal diet (BD) and drinking water (DW). Chicks in the experimental groups were fed by BD, DW, and probiotics 0.25 mL, 0.5 mL, and 1.0 mL per bird (groups Pro1, Pro2, and Pro3, respectively), for 42 days. Following slaughter, the filets were packed aerobically and stored in temperature-controlled conditions at 4±2ºC. Microbial examinations of meat quality included QMAFAnM, BGKP, pathogenic (Salmonella, Listeria monocytogenes), yeast, and mold. The sensory parameters were used to determine the meat samples' shelf life. Broiler filets had a sensory shelf life of 7 to 9 days. The novelty of this study lies in its focus on the use of probiotics in broiler meat, particularly in the context of Kazakhstan. While probiotics have been studied in a variety of food products, their effect on broiler meat in Kazakhstan has yet to be investigated. As per our results, we can recommend the application of the Pro2 level for the best shelf life, microbial quality, and sensory properties.

About the Authors

N. Zh. Begdildayeva
Almaty Technological University; LLP “Research and Production Enterprise "Antigen"
Kazakhstan

050012, Almaty, 100 Tole bi Str.

040905, Abay, 4 Azerbayev Str.



Sh. N. Akhmetsadykova
Almaty Technological University; LLP “Research and Production Enterprise "Antigen"; LLP “Kazakh Research Institute for Livestock and Fodder Production”
Kazakhstan

050012, Almaty, 100 Tole bi Str.

040905, Abay, 4 Azerbayev Str.

055552/A10M6C4, Almaty, 51 Zhandosov Str.



A. S. Nurgazina
LLP “Research and Production Enterprise "Antigen"
Kazakhstan

Kazakhstan, 040905, Abay, 4 Azerbayev Str.



A. K. Kudaibergenova
Al-Farabi Kazakh National University
Kazakhstan

050040, Almaty, 71 al-Farabi ave.



N. N. Akhmetsadykov
LLP “Research and Production Enterprise "Antigen"
Kazakhstan

Kazakhstan, 040905, Abay, 4 Azerbayev Str.



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Review

For citations:


Begdildayeva N.Zh., Akhmetsadykova Sh.N., Nurgazina A.S., Kudaibergenova A.K., Akhmetsadykov N.N. Study of the effect of probiotics on the shelf life of chilled broiler meat. The Journal of Almaty Technological University. 2023;1(3):45-51. https://doi.org/10.48184/2304-568X-2023-3-45-51

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ISSN 2304-568X (Print)
ISSN 2710-0839 (Online)