Poultry products. Commodity characteristics of poultry and game meat Assortment of poultry meat products

GOST R 55499-2013

NATIONAL STANDARD OF THE RUSSIAN FEDERATION

POULTRY PRODUCTS

General specifications

Products of poultry meat. General specifications

OKS 67.120.20
OKP 92 1355

Introduction date 2014-07-01

Foreword

1 DEVELOPED by the State Scientific Institution All-Russian Scientific Research Institute of the Poultry Processing Industry of the Russian Academy of Agricultural Sciences (GNU VNIIPP Russian Agricultural Academy)

2 SUBMITTED by the Technical Committee for Standardization TC 116 "Products of poultry, eggs and freeze drying"

3 APPROVED AND PUT INTO EFFECT by the Order of the Federal Agency for Technical Regulation and Metrology of July 29, 2013 N 456-st

4 INTRODUCED FOR THE FIRST TIME

The rules for the application of this standard are set out inGOST R 1.0-2012 (section 8). Information on changes to this standard is published in the annual (as of January 1 of the current year) information index "National standards", and the official text of changes and amendments is published in the monthly information index "National standards". In case of revision (replacement) or cancellation of this standard, the corresponding notice will be published in the next issue of the information index "National standards". The relevant information, notice and texts are also posted in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet (gost.ru)

1 area of \u200b\u200buse

This standard applies to poultry products (hereinafter referred to as products) intended for direct consumption, preparation of various dishes and snacks.

Safety requirements are set out in 5.2.4 and 5.2.5, quality requirements - in 5.2.1, labeling - in 5.4.

2 Normative references

This standard uses normative references to the following standards:

GOST R ISO 13493-2005 Meat and meat products. Method for determination of chloramphenicol (chloramphenicol) using liquid chromatography

GOST R 50454-92 (ISO 3811-79) Meat and meat products. Detection and registration of suspected coliform bacteria and Escherichia coli (arbitration method)

GOST R 50455-92 (ISO 3565-75) Meat and meat products. Salmonella detection (arbitration method)

GOST R 51074-2003 Food products. Information for consumers. General requirements

GOST R 51289-99 Reusable polymer boxes. General specifications

GOST R 51301-99 Food products and food raw materials. Stripping voltammetric methods for determining the content of toxic elements (cadmium, lead, copper and zinc)

GOST R 51444-99 (ISO 1841-2-96) Meat and meat products. Potentiometric method for determining the mass fraction of chlorides

GOST R 51447-99 (ISO 3100-1-91) Meat and meat products. Sampling methods

GOST R 51448-99 (ISO 3100-2-88) Meat and meat products. Sample preparation methods for microbiological research

GOST R 51480-99 (ISO 1841-1-96) Meat and meat products. Determination of the mass fraction of chlorides. Folhard's method

GOST R 51650-2000 Food products. Methods for determining the mass fraction of benzo (a) pyrene

GOST R 51766-2001 Raw materials and food products. Atomic absorption method for the determination of arsenic

GOST R 52173-2003 Raw materials and food products. Method for identification of genetically modified sources (GMOs) of plant origin

GOST R 52174-2003 Biological safety. Raw materials and food products. Method for identification of genetically modified sources (GMO) of plant origin using a biological microchip

GOST R 53222-2008 Meat and meat products. Histological method for the determination of plant carbohydrate supplements

GOST R 52313-2005 Poultry processing industry. Food products. Terms and Definitions

GOST R 54004-2010 Food products. Sampling methods for microbiological research

GOST R 54463-2011 Containers made of cardboard and combined materials for food products. Technical conditions

GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements for the number of prepackaged goods in packages of any kind during production, packaging, sale and import

GOST ISO 7218-2011 Microbiology of food and animal feed. General requirements and recommendations for microbiological research

GOST 8558.1-78 Meat products. Methods for the determination of nitrite

GOST 9792-73 Sausages and products from pork, lamb, beef and meat of other types of slaughter animals and birds. Acceptance rules and sampling methods

GOST 9794-74 Meat products. Methods for determining the content of total phosphorus

GOST 9957-73 Sausages and products from pork, lamb and beef. Methods for the determination of sodium chloride

GOST 9958-81 Sausage products and meat products. Bacteriological analysis methods

GOST 9959-91 Meat products. General conditions for carrying out sensory evaluation

GOST 10444.15-94 Food products. Methods for determining the number of mesophilic aerobic and facultative anaerobic microorganisms

GOST 10574-91 Meat products. Methods for determination of starch

GOST 14192-96 Marking of goods

GOST 15846-2002 Products sent to the regions of the Far North and equivalent areas. Packaging, labeling, transportation and storage

GOST 23042-86 Meat and meat products. Fat determination methods

GOST 25011-81 Meat and meat products. Protein determination methods

GOST 26669-85 Food and flavoring products. Sample preparation for microbiological analyzes

GOST 26670-91 Food products. Microorganism cultivation methods

GOST 26927-86 Raw materials and food products. Methods for the determination of mercury

GOST 26929-94 Raw materials and food products. Sample preparation. Mineralization to determine the content of toxic elements

GOST 26930-86 Raw materials and food products. Arsenic determination method

GOST 26932-86 Raw materials and food products. Methods for the determination of lead

GOST 26933-86 Raw materials and food products. Methods for the determination of cadmium

GOST 28560-90 Food products. Method for detecting bacteria of the genera Proteus, Morganella, Providencia

GOST 29185-91 Food products. Methods for detecting and quantifying sulfite-reducing clostridia

GOST 29299-92 (ISO 2918-75) Meat and meat products. Method for the determination of nitrite

GOST 29301-92 (ISO 5554-78) Meat products. Method for determination of starch

GOST 30178-96 Raw materials and food products. Atomic absorption method for the determination of toxic elements

GOST 30538-97 Food products. Method for the determination of toxic elements by the atomic emission method

GOST 30726-2001 Food products. Methods for the detection and determination of the number of bacteria Escherichia coli

GOST 31466-2012 Poultry meat processing products. Methods for determining the mass fraction of calcium, size and mass fraction of bone inclusions

GOST 31474-2012 Meat and meat products. Histological method for the determination of plant protein supplements

GOST 31475-2012 Meat and meat products. Determination of the mass fraction of vegetable (soy) protein by electrophoresis

GOST 31479-2012 Meat and meat products. Method of histological identification of the composition

GOST 31490-2012 Mechanically deboned poultry meat. Technical conditions

GOST 31628-2012 Food products and food raw materials. Stripping voltammetric method for determining the mass concentration of arsenic

GOST 31659-2012 (ISO 6579: 2002) Food products. Method for the detection of bacteria of the genus Salmonella

GOST 31694-2012 Food products, food raw materials. Method for determination of the residual content of antibiotics of the tetracycline group using high performance liquid chromatography with a mass spectrometric detector

GOST 31746-2012 (ISO 6888-1: 1999; ISO 6888-2: 1999; ISO 6888-3: 2003) Food products. Methods for the detection and determination of coagulase-positive staphylococci and Staphylococcus aureus

GOST 31747-2012 (ISO 4831: 2006, ISO 4832: 2006) Food products. Methods for the detection and determination of the number of bacteria of the group of E. coli (coliform bacteria)

GOST 31796-2012 Meat and meat products. Accelerated histological method for determining the structural components of the composition

GOST 31903-2012 Food products. Rapid method for the determination of antibiotics

GOST 31931-2012 Poultry meat. Methods of histological and microscopic analysis

GOST 32008-2012 (ISO 937: 1978) Meat and meat products. Determination of nitrogen content (arbitration method)

GOST 32009-2013 (ISO 13730: 1996) Meat and meat products. Spectrophotometric method for determining the mass fraction of total phosphorus

GOST 32031-2012 Food products. Methods for the detection and determination of bacteria Listeria monocytogenes

Note - When using this standard, it is advisable to check the validity of reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or according to the annual information index "National Standards", which was published as of January 1 of the current year, and by releases of the monthly information index "National Standards" for the current year. If the referenced standard to which an undated reference is given is replaced, it is recommended that the current version of that standard be used, subject to any changes made to that version. If the referenced standard to which the dated reference is given is replaced, then it is recommended to use the version of that standard with the above year of approval (acceptance). If, after approval of this standard, a change is made to the referenced standard to which the dated reference is given, affecting the provision to which the reference is made, then that provision is recommended to apply without taking into account that change. If the reference standard is canceled without replacement, then the provision in which the reference to it is given is recommended to be applied in the part that does not affect this reference.

3 Terms, definitions and abbreviations

3.1 In this standard, the terms according to GOST R 52313 are used, as well as the following terms with the corresponding definitions:

3.1.1 poultry product: The product, in the process of production, subjected to salting, followed by bringing to readiness for use by heat treatment or without it, made in the form of a carcass, its individual parts, pieces of meat and muscles, offal of varying degrees of grinding to fine, inclusive, which can be stuffed, molded, in shell or without it.

3.1.2 raw or cooked-dried poultry product: A product made from raw or blanched (cooked) poultry meat, dehydrated by the physical method with a residual mass fraction of moisture from 20% to 10%.

3.2 This standard uses the following abbreviation:

MPMO - Mechanically deboned poultry meat.

4 Classification

4.1 Products, depending on the meat and / or edible offal of a particular type of poultry used, are subdivided into meat (edible offal) products of chickens, turkeys, ducks, geese, guinea fowls and quails.

Note - When using meat or edible offal of two or more types of poultry, the product is called: "Product from poultry meat".

4.2 Depending on the production technology, products can be:

- raw salted;

- smoked;

- uncooked smoked;

- dry-cured;

- dried;

- boiled and smoked;

- smoked and boiled;

- smoked and baked;

- dried;

- boiled and dried.

4.3 Depending on the thermal state, products are subdivided:

- for chilled with a temperature in the thickness of the product from 2 ° C to 8 ° C inclusive;

- frozen with a temperature in the thickness of the product from minus 4 ° С to 0 ° С;

- frozen with a temperature in the thickness of the product not higher than minus 8 ° С.

4.4 Depending on the mass fraction of raw meat (lump poultry meat, MPMO and poultry by-products), products are divided into the following grades:

extra - a product in the production of which the recipe provides for lump poultry meat with a mass fraction of at least 80%, including white meat - at least 50%;

the highest - a product in the production of which the recipe provides for lumpy poultry meat with a mass fraction of at least 80%;

the first is a product, in the production of which the recipe provides for lumpy poultry meat with a mass fraction of at least 51%;

the second is a product, in the production of which the recipe provides for MPMO and / or poultry by-products with a mass fraction of at least 70%;

branded - a product made according to the original technology, taking into account the national, regional and other characteristics of a particular enterprise, in the production of which the recipe provides for lump poultry meat with a mass fraction of at least 40%.

5 Technical requirements

5.1 Products must comply with the requirements of this standard, the document for products of a specific name, in accordance with which they are manufactured, developed according to the technological instructions for the production of a specific assortment name in compliance with the requirements and norms established by the regulatory legal acts of the Russian Federation *.
_______________
* Prior to the introduction of the relevant regulatory legal acts of the Russian Federation - regulatory documents of federal executive bodies -.

5.2 Features

5.2.1 In terms of basic organoleptic and physicochemical characteristics, the products must meet the requirements specified in Table 1.

Table 1


Name new indicator	Characteristics and value of the indicator for products
	damp lazy	smoked	damp bee	raw lazy	boiled smoked	smoked boiled	smoked baked those	dry- those	boiled dried
Appearance:
whole foods	Whole carcasses, parts thereof with or without skin, without remnants of internal organs. Surface without hemp and hair-like feathers, coated with or without breading, or without a decorative spice mixture, with or without shells


pieces (pieces), muscles of poultry meat, offal, incl. grind- chenny, shaped bathrooms	The shape is rectangular, trapezoidal, spherical, rounded-oval, etc. Surface without torn or broken edges, with or without breading, or without a decorative mixture of spices; in shells or without them. Additional characteristics in the document, in accordance with which a specific assortment name was developed
wrapped products	Products in natural or artificial casing with a diameter of 6 mm or more, with or without pre-pressing				Products in natural or artificial casing with a diameter of 13 mm and more, with or without pre-pressing
	The surface is clean, without slips, sagging of minced meat, broth and fat edemas, with or without a decorative mixture of spices
	Slight presence of moisture and / or jelly in consumer packaging is allowed				The presence of moisture and / or jelly in consumer packaging is allowed
	Additional characteristics in the document, in accordance with which a specific assortment name was developed
Consis- tendency
Sectional view	Product of homogeneous or non-uniform structure, evenly mixed with lumpy meat and / or minced meat of varying degrees of grinding, with or without ingredients, with or without filling. Additional characteristics in the document, in accordance with which a specific assortment name was developed

	Uniformly colored surface from light yellow and pink-red to dark brown, without gray spots
skin and subcutaneous fat	White to yellow and / or golden brownish with a grayish tint
	Additional characteristics in the document, in accordance with which a specific assortment name was developed
Smell and taste	Characteristic of this type of product, the taste is salty, without extraneous taste and smell, with the aroma of spices and smoked (for smoked) or without them. Additional characteristics in the document, in accordance with which a specific assortment name was developed
Protein mass fraction,%, not less
	for the extra variety - 20.0; higher - 18.0; the first - 17.0; branded - 15.0, second - 13.0				for the extra variety - 15.0; higher - 13.0; the first - 12.0; branded - 10.0; second - 8.0
Mass fraction of fat,%, no more	Regulated by a document according to which a specific assortment name was developed:
	For the extra variety - 25.0; higher - 30.0; the first - 35.0; branded - 40.0; second - 45.0				for the extra variety - 20.0; higher - 25.0; the first - 30.0; branded - 35.0; second - 40.0
Mass fraction of starch (when used zation),%, no more	It is regulated by a document in accordance with which a specific assortment name was developed
Mass fraction of calcium,%, no more	It is regulated by a document in accordance with which a specific assortment name was developed
Mass fraction of sodium chloride,%, no more
Mass fraction of sodium nitrite (when used vania),%, not more
Mass fraction added phosphorus (in terms of),%, no more
Notes 1 The mass fraction of calcium is regulated in products, the recipes of which include MPMO, at the rate of 0.26 multiplied by the fraction of mechanically deboned poultry meat in the recipe for the meat composition. 2 The limiting value of the mass fraction of added phosphorus in terms of is established for products in the formulation of which their use is provided.

5.2.2 Products made using frozen, partially or fully thawed raw materials are not subject to freezing.

5.2.3 The nutritional value of products of a specific name is established in the document according to which they are developed.

5.2.4 The microbiological indicators of products must not exceed the standards established by the regulatory legal acts of the Russian Federation *.
_______________

5.2.5 The content of toxic elements (lead, arsenic, cadmium, mercury), benzo (a) pyrene, nitrosamines, antibiotics, pesticides and dioxins in products must not exceed the standards established by the regulatory legal acts of the Russian Federation *.
_______________
* Prior to the introduction of the relevant regulatory legal acts of the Russian Federation - regulatory documents of the federal executive authorities.

5.3 Requirements for raw materials and materials

5.3.1 For the production of products, meat (edible by-products) of poultry, MPMO should be used; edible eggs and egg products obtained from healthy poultry, as well as meat raw materials for slaughter animals that have passed the veterinary and sanitary examination, admitted to industrial processing and corresponding:

- in terms of safety indicators - the requirements established by the regulatory legal acts of the Russian Federation *;
_______________
* Prior to the introduction of the relevant regulatory legal acts of the Russian Federation - regulatory documents of the federal executive authorities.

- the requirements established in the document for specific assortment names of products, in accordance with which they are developed.

5.3.2 The list of raw materials and materials for a specific assortment name of products is regulated by the document in accordance with which it was developed.

5.3.3 In terms of thermal state and shelf life, raw materials must meet the following requirements.

a) Meat (edible offal) of poultry:

- chilled with a temperature in the thickness of the product from minus 2 ° С to minus 4 ° С - no more than 5 days, offal - no more than 2 days, slightly frozen and / or thawed with a temperature in the thickness of the product minus (2.5 ± 0.5) ° С - no more than 10 days, offal - no more than 7 days;

- frozen with a temperature in the thickness of the product not higher than minus 8 ° С and not lower than minus 18 ° С - no more than 8 months.

MPMO in accordance with GOST 31490:

- chilled with a temperature in the thickness of the product from minus 2 ° С to minus 4 ° С - no more than 3 days;

- frozen and / or thawed with a temperature in the thickness of the product from minus (2.5 ± 0.5) ° С - no more than 5 days;

- frozen with a temperature in the thickness of the product not higher than minus 12 ° С and / or not lower than minus 18 ° С - no more than one and / or four months, respectively.

b) Edible eggs of poultry and egg products of their processing:

- chicken edible eggs with a shelf life of no more than 25 days, stored at a temperature from 0 ° C to 20 ° C;

- turkey, guinea fowl, quail with a shelf life of no more than 30 days, stored at temperatures from 0 ° C to 8 ° C;

- egg products:

chilled liquid with a shelf life of not more than 24 hours, stored at a temperature not higher than 4 ° С;

frozen liquid with a shelf life of no more than 15 months, stored at a temperature not higher than minus 18 ° С; with a shelf life of no more than 10 months, stored at a temperature not higher than minus 12 ° С;

dry with a shelf life of no more than 6 months, stored at a temperature no higher than 20 ° С or with a shelf life of no more than 24 months, stored at a temperature no higher than 4 ° С.

5.3.4 Drinking water in terms of safety indicators must comply with the established requirements.

5.3.5 The norms for the use of food additives and their mixtures in product formulations are established in the document for the products of a specific assortment name, in accordance with which they are developed.

Food additives and their mixtures must be allowed for use in the production of poultry meat products and must meet the requirements in terms of safety indicators.

Note - In the manufacture of raw smoked, dry-cured and dried products, it is allowed to use sugar (mono-, di-) as acidity regulators, including in the composition of food additives, but without using, in this case, microbiological (starter bacterial) cultures.

5.3.6 Raw materials (food ingredients and additives) used for the production of products should be controlled for the content of components obtained with the use of GMOs.

5.3.7 For the production of products, materials should be used:

- natural sausage casings (beef casings and rounds, pork casings, lamb casings) according to the documents according to which they were made;

- artificial and synthetic casings, including barrier ones, according to the documents according to which they are made;

- molding and packaging materials in contact with food must comply with the requirements.

5.3.8 It is allowed to use raw materials, incl. slaughter animals and materials that are not inferior in quality and safety to the requirements of 5.3.1 and are approved for use in the food industry.

5.3.9 For the production of products, it is not allowed to use raw materials of animal origin, frozen more than once, with a changed color of fabrics.

5.4 Marking

5.4.1 Each unit of consumer packaging with a product, an artificial sausage casing, a label (parcel post) attached to a product in a natural casing must have a marking characterizing the product and meet the requirements of GOST R 51074 (general requirements for section 3, requirements for products - according to 4.3.7) and.

When using raw materials and ingredients obtained with the use of GMOs, information about this should be placed on the label in accordance with GOST R 51074 (paragraph 3.5.5).

5.4.2 Marking of the transport package - in accordance with GOST 14192 with the application of handling signs: "Perishable cargo", "Temperature limitation".

5.4.3 Each unit of transport packaging with products is marked with a stamp, stencil, labeling or other method containing product data according to 5.4.1 with the following addition:

- Net weight;

- the number of packaging units (for packaged products).

It is allowed, upon agreement with the consumer, not to apply transport markings on reusable packaging with products intended for local sale.

It is allowed to additionally enclose an insert sheet with the same marking in each unit of transport packaging.

5.4.4 Marking of products shipped to the Far North and equivalent areas - in accordance with GOST 15846.

5.5 Packaging

5.5.1 Consumer and transport packaging, packaging materials and fasteners must comply with the requirements and documents in accordance with which they are manufactured, ensure the safety, quality and safety of products during transportation and storage during the entire shelf life, and also be allowed to contact food products.

5.5.2 Products intended for sale are released packed in consumer packaging.

Group packaging is allowed, consisting of unpackaged units of products for sale in the catering system.

5.5.3 Products are packed in polymer film materials, under vacuum or in a protective atmosphere in gas-tight polymer materials (films or bags):

- whole products;

- a whole piece of net weight from 100 to 1000 g;

- pieces of net weight from 20 to 350 g without shell.

5.5.4 Products in consumer packaging and group packaging are packed in transport packaging: corrugated cardboard boxes in accordance with GOST R 54463, polymer boxes - in accordance with GOST R 51289.

5.5.5 Each unit of transport packaging is packed with products of one name, grade, one date of production, one method of heat treatment and one type of packaging.

Packaging of products of different names into a unit of transport packaging is carried out by agreement between the buyer and the seller.

5.5.6 The packaging must be clean, dry and free of foreign smell. A reusable package must have a lid; it is allowed, upon agreement with the consumer, for local sale in the absence of a lid, to cover the packaging with parchment, parchment, wrapping paper, as well as other types of packaging materials approved for use in the food industry.

5.5.7 It is allowed to use other types of consumer or transport packaging, fasteners and packaging materials allowed for contact with similar food products, ensuring the safety and quality of products during transportation and storage throughout the shelf life.

5.5.8 Packaging of products shipped to the Far North and equivalent areas - in accordance with GOST 15846.

5.5.9 Net weight of products in boxes - no more than 20 kg.

5.5.10 The net weight of the product in one consumer packaging unit must correspond to the nominal one indicated on the product labeling in the consumer package, taking into account the permissible deviations.

The limits of permissible negative deviations and the limits of permissible positive deviations of the net weight of one packing unit from the nominal one are in accordance with GOST 8.579.

6 Acceptance rules

6.1 Product acceptance rules - in accordance with GOST 9792.

6.2 Products are accepted in batches. A batch is understood as any number of products of the same name and variety, one thermal state, one production date, produced in one shift, equally packed and accompanied by one veterinary document.

6.3 Organoleptic characteristics are determined in each batch.

6.4 The procedure and frequency of control of physicochemical, microbiological indicators, the content of toxic elements (mercury, arsenic, cadmium, lead), nitrites, benz (a) pyrene, nitrosamines, antibiotics, dioxins and pesticides are established by the manufacturer of the product.

6.5 In case of disagreement on the composition of the raw materials used, the composition of the product is identified according to GOST 31479, GOST 31796.

6.6 Product composition identification - according to GOST 31479, GOST 31796, GOST 31474, GOST 31475, GOST R 53222, GOST 31931.

7 Control methods

7.1 Sampling and preparing them for testing - in accordance with GOST R 51447, GOST 9792.

7.2 Sampling for the determination of toxic elements - according to GOST 26929.

7.3 Sampling and preparation for microbiological research - in accordance with GOST R 54004, GOST ISO 7218, GOST R 51448, GOST 9958, GOST 26669, GOST 26670 and *.
________________

7.4 Determination of organoleptic indicators - according to GOST 9959.

7.5 Determination of physical and chemical indicators:

- protein mass fraction - according to GOST 25011, GOST 32008;

- mass fraction of fat - according to GOST 23042;

- the mass fraction of chlorides (table salt) - according to GOST R 51444, GOST R 51480, GOST 9957;

- mass fraction of sodium nitrite - according to GOST 8558.1, GOST 29299;

- mass fraction of starch - according to GOST 10574, GOST 29301;

- mass fraction of total phosphorus - according to GOST 9794, GOST 32009;

- calcium mass fraction - according to GOST 31466.

7.6 Determination of the content of toxic elements - according to GOST R 51301, GOST 30178, GOST 30538,,:

- mercury - according to GOST 26927,;

- arsenic - in accordance with GOST R 51766, GOST 26930, GOST 31628;

- lead - according to GOST 26932,;

- cadmium - according to GOST 26933,.

7.7 Determination of benzo (a) pyrene - according to GOST R 51650.

7.8 Determination of nitrosamines - according to.

7.9 Determination of pesticides - by - *.
________________

See section "Bibliography"

7.10 Determination of antibiotics - according to GOST R ISO 13493, GOST 31694, GOST 31903, -.

7.11 Determination of dioxins - by *.
________________

See the Bibliography section. - Note from the manufacturer of the database.

7.12 Determination of microbiological indicators:

- mesophilic aerobic and facultative anaerobic microorganisms - according to GOST 10444.15;

- bacteria of the group of Escherichia coli (coliforms) - according to GOST R 50454, GOST 31747;

- bacteria E. coli - GOST 30726;

- sulfite-reducing clostridia - according to GOST 29185;

- bacteria S.aureus - according to GOST 31746;

- bacteria of the genus Proteus - according to GOST 28560;

- bacteria of the genus Listeria monocytogenes - according to GOST 32031;

- pathogenic microorganisms, including salmonella - according to GOST R 50455, GOST 31659.

7.13 Identification of products for the presence of genetically modified organisms (if they are provided for by regulatory documents in accordance with which products of specific assortment names are manufactured) - according to GOST R 52173, GOST R 52174.

7.14 Determination of core temperature

7.14.1 Controls

Digital thermometer "Zamer-1" (State Register 21267-01) according to the document according to which it was manufactured, or other devices with similar technical and metrological characteristics, permitted for contact with food.

7.14.2 Testing

The temperature sensor must be inserted into the product. Temperature information is read after the indicator has stabilized. The range of measured temperatures is from minus 30 ° С to plus 120 ° С. The limit of the permissible absolute measurement error is ± 0.5 ° C.

When using other measuring instruments, control is carried out in accordance with the instructions for their use.

7.15 Determination of the presence of genetically modified organisms - according to GOST R 52173, GOST R 52174, * -.
________________

See the Bibliography section. - Note from the manufacturer of the database.

8 Transport and storage

8.1 Products are transported in refrigerated or insulated means of transport, subject to the requirements for storage conditions and shelf life, regulated in the document in accordance with which specific names of products are made and in accordance with the rules for the carriage of perishable goods in force for this type of transport.

8.2 Recommended shelf life of products when stored in a suspended state, laid out in one or two rows or packed in transport packaging, at a storage temperature of 0 to 6 ° C and a relative humidity of no more than 75% - no more than 6 days, produced in a barrier casing , - no more than 60 days.

Recommended shelf life of products packed under vacuum or in a protective atmosphere in gas-tight polymeric materials at storage temperatures from 0 ° C to 6 ° C:

- whole products - no more than 10 days;

- for portioned cutting - no more than 6 days;

- for serving slicing - no more than 5 days.

8.3 The shelf life of products is determined from the date of manufacture.

At an air temperature from minus 4 ° С to minus 2 ° С - no more than 6 months.

At an air temperature from minus 9 ° С to minus 7 ° С - no more than 9 months.

8.4 Transportation and storage of products sent to the regions of the Far North and equivalent areas - according to GOST 15846.

8.5 The shelf life and storage conditions of products are established by the manufacturer.

Bibliography


			Veterinary and sanitary rules for enterprises (workshops) for poultry processing, production of egg products, approved by the State Agroprom and the USSR Ministry of Health, 1987
	Methodical instructions. Determination of the content of toxic elements in food and food raw materials. Autoclave sample preparation technique
		Guidelines for atomic absorption methods for the determination of toxic elements in food
		Guidelines for the determination of mercury in food
		Methods for measuring the mass fraction of lead and cadmium in food products and food raw materials by electrothermal atomic absorption spectrophotometry Determination of organochlorine pesticides in meat, livestock products and animal fats by chromatography in a thin layer
		Determination of residual amounts of chloramphenicol, chloromycetin in animal products by high performance liquid chromatography and enzyme immunoassay
		Determination of residual amounts of tetracycline antibiotics and sulfanilamide preparations in food of animal origin by enzyme immunoassay
		Guidelines for the identification and isomer-specific determination of polychlorinated dibenzopara-dioxins and dibenzofurans in meat, poultry, fish, by-products and products thereof, as well as in other fat-containing foods and feeds by the method of chromatography-mass spectrometry
________________ * Document not provided. For more information refer to the link. - Note from the manufacturer of the database.
		Methods for the quantitative determination of GMI of plant origin in food
________________ * The document is not valid on the territory of the Russian Federation. Valid t MUK 4.2.2304-07. - Note from the manufacturer of the database.
		The order and organization of control over food products obtained from / or using raw materials of plant origin, having genetically modified analogues
		Methods for the identification and quantification of genetically modified plant organisms

UDC 637.52: 006.354 OKS 67.120.20 OKP 92 1355

Key words: products, poultry meat, technical requirements, safety indicators, packaging, labeling, acceptance rules, control methods, transportation, storage
____________________________________________________________________________________

Electronic text of the document
prepared by Kodeks CJSC and verified by:
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M .: Standartinform, 2014

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Types of chicken cuts and offal

The company "Istraproduct" presents a variety of products that will be of interest to both store, supermarket and ferret sector suppliers, as well as processing plants and meat processing plants. Here you will find semi-finished chicken products, the following:

Breast fillets, legs and thighs, which are different parts of the chicken, completely free of skin, bones and tendons. We offer fillets both frozen and chilled, which will allow you to significantly expand the range of poultry meat offered to the end consumer.
Chicken carcass, keel, tubular bones. After filleting the carcass, a lot of meat pieces, tendons, connective tissue and fat remain on the bones. All these components have considerable nutritional and energy value, therefore they are not thrown away, but are recycled. They are used for production of mechanically deboned minced meat, soup sets, canned food for animals. Bone meal is produced at processing plants.
Broiler chickens, wings, legs and other cuts, not cleaned of skin and bones. These meat products are in demand in the kitchens of both housewives and catering establishments. One of the most popular categories offered by Istraproduct at a very favorable price.
Large assortment of chicken cutlets, minced meat

The entire range of chicken meat is produced strictly in accordance with technologies and generally accepted standards - Russian GOST and European HACCP and ISO22000 systems. We check the quality of our meat products at every stage of production, use only proven raw materials, carefully control the cleaning, cutting and processing processes.

In addition, we offer almost the same assortment under the Istritsa brand, produced according to TU. The main difference between these products is that during the manufacture they use food additives from well-known European manufacturers, which provide the meat product with additional juiciness and aroma during heat treatment. In addition, the cost of these products is slightly lower than the prices of the main categories. Therefore, the assortment of poultry meat under the Istritsa brand will be of particular interest to the end consumer and various establishments and catering establishments (from restaurants to small canteens). The used recipe is completely safe and approved for use both in Europe and Russia. All technological processes are carried out in accordance with the norms and requirements of standards.

Our assortment of semi-finished products from poultry meat (chicken)

In addition, we offer several types of meat products specially prepared for culinary processing. Today our assortment of semi-finished products includes:

Chicken mince. Due to its delicate and delicate texture, low fat content and natural composition, this meat product is especially in demand in meat processing plants as raw materials for the manufacture of sausages, pâtés and canned food.
Doner kebab or shawarma preparation. The semi-finished product is made from pickled meat pieces seasoned with various spices. Prepared according to a unique technological recipe. The product is completely ready for culinary processing, supplied in the form of a cylinder for brooding on a spit.

We also plan to expand the range of semi-finished poultry meat products. In the very near future, the production of such categories as marinated chicken skewers, spicy breaded breasts and nuggets will be launched.

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INTRODUCTION

Poultry farming in most countries of the world occupies a leading position among other branches of agricultural production, providing the population with high-value dietary food (eggs, meat, gourmet fatty liver), and the industry with raw materials for processing (down, feathers, dung, etc.). Much attention is paid to poultry farming in our country, since poultry breeding is economically profitable (high maturity and yield, low cost of poultry meat).

In our country, specialized poultry farms and poultry farms have been created. Poultry farms are located near large cities and industrial centers. To increase the production of high quality poultry meat, broiler factories are being created, which raise meat chickens.

Poultry meat is a carcass or part of a carcass obtained after slaughter and primary processing of poultry and is a combination of various tissues - muscle, connective, adipose, bone, etc. By its nutritional value and digestibility it surpasses the meat of other farm animals.

The main types of productive poultry are: chickens, guinea fowls, turkeys, ducks, geese.

All of them are distinguished by high early maturity, reaching the slaughter weight at 2-3 months of age, as well as with a high yield of the edible part (55-65%). Slaughter yield of gutted poultry carcasses reaches 57-60%, half-gutted -77-80%, 55% of the edible part is muscle tissue; 10% are edible offal. Inedible parts account for up to 35-40%, including: feather and blood -22%, 14-18% - bones.

The fats contained in meat determine the high energy value of meat products, participate in the formation of the aroma and taste of products and contain polyunsaturated fatty acids sufficient for humans. The muscle tissue of meat contains extractive substances involved in the formation of the taste of meat products and related to energetic causative agents of gastric secretion. Meat and especially individual internal organs of animals contain vitamins. The richest in vitamins of group B and vitamin A are liver and kidneys. A person receives all the minerals he needs with meat and meat products. There is especially a lot of phosphorus, sulfur, iron, sodium, potassium in meat. In addition, meat contains a number of trace elements - copper, cobalt, zinc, iodine, etc.

The muscle tissue has the greatest nutritional value, since it contains mainly complete proteins with the most favorable ratio of essential amino acids for the human body.

Compared to poultry meat, game meat has a darker color, is not so tender, contains more proteins (23-25%) and extractive substances that give it a peculiar taste and aroma (slightly bitter with a resinous aftertaste), but less fat (1-2 %).

The main goal of this work is to study the assortment of poultry and game meat, physicochemical and organoleptic quality studies, as well as to identify the current state and development prospects of the poultry meat market.

1. Commodity characteristics

1.1 Classification and characteristics of poultry and game meat

The main types of poultry are: chickens, geese, ducks, turkeys and guinea fowls.

Chickens are the most common poultry species. Depending on the productivity of chickens, they are divided into meat, egg and general use (meat and egg).

Meat chickens (cornish, brama, langshan) are characterized by a large live weight: roosters - 3.5-5.5 kg, chickens - 3-4.5 kg, as well as rapid growth, early maturity, good muscle development with a small amount of connective tissue. Their meat yield is high - up to 70%.

Much attention is paid to the cultivation of broilers - meat breed chickens. They are distinguished by high early maturity and at the age of 60 days reach a live weight of 1.6 kg or more. The meat of broilers - chickens, is tender, juicy, has high taste and dietary advantages. It contains about 20% protein and 5.2-12.3% fat. Broilers are on sale - chickens are delivered chilled. Egg-bearing chickens (Russian white, New Hampshire, Leghorn, Poltava, white Moscow) are small in size and live weight: roosters - 2.7-3 kg, chickens - 1.8-2.2 kg. Egg production - 220-260 eggs per year.

Common chickens (Zagorsk, Plymouthrocks, Livens, Moscow black) are larger than egg-laying ones, but their eggs are smaller. Live weight of roosters - 3.5-4 kg, chickens - 2.5-3 kg. They feed well and grow quickly.

Geese are large in size and large in weight: geese - 6-12 kg, geese - 5-10 kg. The following meat breeds of geese are most common: Arzamas, large raw, Kholmogory, Tula, Lithuanian.

Ducks - grow quickly and at 8 weeks of age reach a mass of 2 kg. In our country, several breeds of ducks are bred - Peking, Moscow white, mirror. According to their productivity, they are subdivided into meat, egg-laying and general-use meat breeds.

Turkeys are the largest poultry species and are raised for meat. The weight of turkeys reaches 12-16 kg, turkeys - 7-9 kg. The slaughter yield of fattened turkeys is 85-90%. Turkey meat has high taste and good digestibility. The most common breeds of turkeys are the North Caucasian Bronze, Bronze Broad-breasted, Beltsville.

Guinea fowls are less common than other poultry species. They are small in size and live weight 1.6-2.2 kg. Guinea fowl meat resembles game meat, but much more tender and fatter than it. They breed pearl and blue guinea fowl breeds.

According to the habitat, game is divided into upland (forest) - wood grouse, hazel grouse, black grouse, partridge, etc.; steppe - gray partridges, quail, etc.; mountain - mountain partridges and mountain turkeys; marsh - sandpipers, snipe, etc.; waterfowl geese, ducks. Feathered game is harvested with the onset of frost, and well-fed - in October-November. Waterfowl and marsh game is sold in places of extraction, other types of game can be transported over long distances. Game meat contains a lot of protein (22-25%) and little fat, therefore it belongs to dietary products. It usually has a dark color, dense texture, specific taste (with bitter, resinous and other tastes) and aroma; used for preparing main courses and cold snacks.

By type and age, they distinguish between young poultry meat (carcasses of chickens, broilers - chickens, ducklings, goslings, turkey poults and cereals), and adult (carcasses of chickens, ducks, geese, turkeys, and guinea fowls).

The carcasses of a young bird have a non-ossified (cartilaginous) keel of the sternum, an uncoarse beak, the lower part of which is easily bent, and soft elastic skin. Carcasses of chickens, broilers - chickens, turkey poults and guinea fowls have smooth and tight-fitting scales on their legs, underdeveloped spurs in the form of tubercles; ducklings and guinea fowls have tender skin on their legs.

The carcasses of an adult bird have an ossified (hard) keel of the sternum, a keratinized beak. On the legs of the carcasses of chickens, turkeys and guinea fowls, coarse scales, on the legs of ducks and geese, coarse skin, roosters and turkeys have hard spurs on their legs.

The nutritional value of poultry meat is characterized by the amount and ratio of proteins, fats, vitamins, minerals and the degree of their assimilation by the human body; it is also due to the energy content and taste of meat.

Table 1. Energy value of poultry meat

	Energy value, kcal / kJ
		carbohydrates
Broilers

1.2 Raw materials and stages of production

Poultry and game birds are processed mainly in poultry factories. Before slaughter, the bird is subjected to a veterinary and sanitary examination. Before slaughter, waterfowl is kept without feeding from 4 to 8 hours, and land birds - from 8 to 12 hours, but they continue to drink to preserve the juiciness of the meat.

The period of pre-slaughter maintenance depends on the condition of the animals, but, as a rule, it does not exceed 2 days. For animals tired of transportation or long drives, exposed to unfavorable factors (starvation, disturbance in the watering place, hypothermia or overheating, etc.), this period can be increased. During the pre-slaughter maintenance, the physiological state of animals is restored, which should contribute to an increase in the body's resistance and the correct course of post-slaughter biochemical changes in the meat, ensuring the production of high-quality slaughter products.

Taking poultry for processing has a number of features.

The poultry delivered for processing, after checking the documents, is examined by a veterinarian and a shop manager or foreman. On examination, the bird is counted and attention is paid to the compliance of development with age, general condition (vigorous, lethargic, drowsy, etc.), body position at rest and in motion, position of the head, wings, plumage (especially around the cloaca), color, shape and the size of the ridge or barbs, the presence of discharge from natural openings, pigmentation of the beak and skin of the legs, reaction to sound and sudden movements, the amount, color and consistency of droppings, the frequency and type of breathing, wheezing, the condition of the legs and joints.

After inspection and acceptance, the bird is sent for slaughter.

Only healthy poultry should be supplied to poultry processing plants. Sick poultry are processed at sanitary slaughterhouses on farms. However, if a sick bird is found in the transported batch, it is not returned to the farm, but sent to quarantine (no more than 3 days) to clarify the diagnosis and make a subsequent decision. After clarifying the diagnosis, it is killed separately from the healthy one and processed only with complete evisceration.

The birds that enter the slaughterhouse are killed and processed in most cases on conveyor lines or on rotating hangers. She is attached by her legs to the suspensions of a moving conveyor and stunned. Electrostunning, high-frequency stunning, and sometimes carbon dioxide anesthesia are used.

Poultry processing consists in cleaning the digestive tract, stunning, exsanguinating, plucking feathers, gutting, cutting and toilet carcasses. When gutting (removing internal organs), it is forbidden to violate the integrity of the gastrointestinal tract. If this condition is not met, then the possibility of contamination of the surface of carcasses with microorganisms hazardous to human health is not excluded.

According to the method of technological processing, carcasses of all types of birds sent for sale are semi-gutted, gutted, gutted with a set of giblets and a neck.

Semi-eviscerated carcasses are those whose intestines with cloaca and full goiter have been removed.

Gutted - carcasses from which all internal organs have been removed, the head along the 2nd cervical vertebra, the neck (without skin) at the level of the shoulder joints, legs along the tarsal joint or below it, but not more than 2 cm. Internal fat from the lower abdomen is not removed. The sale of gutted carcasses with lungs and kidneys is allowed.

Gutted carcasses with a set of giblets and a neck include gutted carcasses of birds, in the abdominal cavity of which a set of processed giblets (heart, liver, gizzard) and a neck are embedded.

According to the thermal state, poultry carcasses can be cooled, chilled and frozen. The temperature in the thickness of the pectoral muscle of cooled carcasses should not exceed 25 ° C; chilled - from 0 to 4 ° С, frozen - not higher than - 8 ° С.

Depending on the fatness and quality of post-slaughter processing, carcasses of all types of poultry (except for old roosters) are divided into 2 categories: I and II. The fatness category is determined by the degree of development of muscle tissue and the release of the crest of the sternum (keel), the amount of subcutaneous fat and the quality of surface treatment.

Muscle tissue is well developed in carcasses of all types of poultry, and very well in broiler chickens.

The shape of the breast of carcasses of broilers, chickens, chickens, turkeys and guinea fowls is rounded. The keel of the sternum does not stand out, except for the carcasses of chickens, turkeys, guinea fowls, in which it can stand out slightly.

Deposits of subcutaneous fat on the carcasses of chickens and guinea fowls - in the lower abdomen and on the back in the form of an intermittent strip; broilers - chickens - only in the lower abdomen; ducklings, goslings and turkey poults - on the chest and stomach; chickens and turkeys - in the abdomen, on the chest and in the form of a continuous strip on the back; ducks and geese cover the entire carcass, except for the legs and wings, but in geese they are more significant; guinea fowl - on the stomach and in the form of an intermittent strip on the back.

In terms of the quality of post-slaughter processing, carcasses must meet the following requirements: well bled, properly trimmed, with clean skin without residues of feathers, fluff, hemp and hairy feathers, wax, scratches, tears, spots, bruises and intestinal debris.

In gutted carcasses, the mouth and beak are cleaned of food and blood, and the legs are free of dirt and lime build-up. Single hemp and light abrasions are allowed, no more than two skin breaks 1 cm long each, but not on the phylea; slight sloughing of the epidermis of the skin.

Carcasses of the II category of fatness must meet the following requirements. Muscle tissue is developed satisfactorily, except for broiler chickens, in which it is developed quite satisfactorily. The keel of the sternum can be prominent, the pectoral muscles with the crest of the sternum form an angle without depressions on its sides.

Deposits of subcutaneous fat are insignificant: in carcasses of chickens, chickens, turkeys and turkey poults - in the lower back and abdomen; ducks, ducklings and geese - on the chest and stomach; goslings - on the belly; guinea fowl and guinea fowl - only on the lower abdomen. With a completely satisfactory developed muscle tissue, there may be no fat deposits.

The carcasses of old males with spurs of more than 1.5 cm, regardless of their fatness, are assigned to category II. On the surface of II category carcasses, an insignificant amount of hemp and abrasions are allowed, no more than three skin tears up to 2 cm long each, peeling of the skin epidermis, but not sharply impairing the presentation of the carcass.

Poultry carcasses that meet the requirements of category I in terms of fatness, and II in terms of processing quality, are assigned to category II.

Game comes with frozen feathers. Poultry and game are processed in poultry and offal processing shops or at the poultry processing section in the meat and fish shop.

By size, it is divided into large and small, by quality - into I and II grades. Grade I carcasses have clean, solid plumage, full eyes; Grade II slight damage and slightly dirty plumage. The intestines are removed from the poultry carcasses, after which they are straightened (the head is tucked under the wing, the wings are pressed against the carcass, the legs are pulled out) and frozen. The game goes on sale un-plucked.

1.3 Quality requirements, packaging, labeling

The quality of poultry meat (GOST 21784-76, GOST 25391-82) is assessed by the quality of carcass processing, fatness, and the degree of freshness. Poultry carcasses for sale must be fresh, obtained from healthy poultry. Indicators characterizing the freshness of poultry meat are given in table 2. The degree of freshness is determined by organoleptic, chemical indicators and microscopic analysis.

To ensure the release of high quality products that are safe for human health, measures are taken in accordance with the "Instruction on the sanitary and microbiological control of poultry carcasses, poultry products, eggs and egg products at poultry and poultry processing enterprises (1990)".

If infectious diseases are suspected, bacteriological studies are performed.

Table 2. Characteristics of poultry carcasses: organoleptic indicators of poultry freshness

Index		Doubtful freshness	Stale
The appearance and color of the bird's beak	Glossy	No gloss	No gloss
Mucous	Shiny	No shine	No shine
Poultry mouth shells	Pale pink, slightly moisturized	Pinkish-gray color, slight mucus, traces of mold	Gray in color, covered in slime and mold
Bird eyeball	Convex, shiny cornea	Not convex, cornea without shine	Felling, cornea without shine
Poultry surfaces	Dry, whitish-yellow color with a pinkish tinge	Wet in places, sticky under the wings, in the groins and folds of the skin, whitish-yellow with a gray tint	Covered with mucus of a whitish-yellow color with a gray tint, in places with dark and greenish spots
Subcutaneous internal adipose tissue of poultry		Pale yellow or yellow	Yellowish white with a gray tint
Serous membrane of the abdominal cavity	Wet, shiny	No shine, sticky, possible traces of mold	Covered in mucus, mold
Muscles on the cut	Slightly moist, pale pink	Moist, slightly sticky, darker in color than fresh	Wet, sticky, darker in color with a brownish tint
Consistency	The muscles are dense, elastic, when pressed with a finger, the formed fossa is quickly leveled	Muscles are less dense and elastic than fresh ones, the fossa from finger pressure is slowly and incompletely aligned	The muscles are flabby, the fossa from finger pressure does not align
	Specific for fresh meat	Musty in the abdomen	Putrid, most pronounced in the abdominal cavity
Clarity and smell of broth	Transparent, fragrant	Transparent or unclear	Turbid with a lot of flakes, with a strong unpleasant odor

For industrial processing, poultry carcasses, frozen more than once, should be used that do not correspond to category II in terms of fatness and processing quality, with curvature of the back and sternum, scratches on the back, with dark pigmentation (except for turkeys and guinea fowls).

In terms of quality, game birds are divided into I and II grades, depending on the indicators: purity and condition of plumage, presence of damage, condition of neck and eyes, quality of carcass mandrels. Game with large damage and signs of spoilage is not allowed for sale.

Carcasses of all types of poultry are produced individually packed in plastic bags or without packaging. Semi-gutted carcasses are packed in a plastic film bag with pre-separated legs.

Carcasses are marked by applying an electric stamp on the outer surface of the leg (number 1 for category I and number 2 for category II) or by sticking a paper label on one of the legs (pink for category I, green for category II), which indicates the name of the country , company number, the word "Vetosmotr" (GOST R. 51074-97) and the category of poultry fatness. For poultry packaged in bags, the marking data is indicated on the bag or label included in the bag.

Boxes for packing poultry should be dry, clean, free of foreign odors, lined with wrapping paper of grades A, B, D. If the carcasses are packed in a plastic bag, the box is not lined with paper. On the label or stencil, in addition to general information about the enterprise, the type of bird, the processing method, indicate the designation of carcasses by type and age: chickens - C, broilers - chickens - CB, chickens - K, ducks - U, geese - G, turkeys - I. After for the symbols of the bird species, the processing method is indicated: semi-gutted - E, gutted - EE. Poultry fatness is designated as follows: the first category - the number I, the second category - the number II, which do not correspond to the fatness of the 1st and 2nd categories (skinny) - T. Boxes with poultry meat for industrial processing are marked with the letter P.

Carcasses of all types of birds are packed in plastic film bags. Poultry carcasses are placed in wooden boxes or corrugated cardboard boxes, lined with paper separately by type, fatness category and processing method.

Packaging labeling (GOST 14192-96), in addition to the usual data, includes symbols: type and age of poultry (chickens - C, broiler chickens - CB, chickens-K, ducks - U, ducklings - UM, geese - G, goslings - GM , turkey - I, turkey poultry - IM, guinea fowl - C, guinea fowl - CM), processing method (semi-gutted - E, gutted - EE, gutted with a set of giblets and neck - P, packaged - F), fatness categories (numbers 1, 2 or the letter T - skinny). The paper label must have a diagonal strip: pink for Category I and green for Category II.

Game carcasses are packed in wooden boxes, each wrapped in paper.

The marking of the boxes includes the name of the organization, the number of pieces, the grade, the standard and the symbol of the game: G - geese, U - ducks, T - black grouse, GL - capercaillie, KS - gray partridges, etc.

Poultry meat is transported to trade enterprises in refrigerated trucks at a temperature not exceeding 6 ° С.

1.4 Acceptance, storage

Acceptance of poultry meat is carried out in batches. A batch is understood as any quantity of poultry meat of the same type and category, of the same slaughter date, produced at one enterprise, drawn up with one quality document and a veterinary certificate. When accepting poultry and game meat, the quality is checked by the category of fatness (development of muscle tissue and fat deposition), purity of processing, freshness of carcasses. To check whether the quality of poultry meat meets the requirements of the standard, 5% of the boxes are taken from different places in the batch. If unsatisfactory acceptance results are identified, each carcass is checked.

Chilled poultry meat is stored in refrigerators at a temperature of 0 ...- 2 ° C and a relative air humidity of 85-95% for no more than 5 days. Frozen poultry should be stored at a temperature not higher than -12 ° C and a relative air humidity of 85-95% for periods that are set depending on the temperature, packaging method, species and age of the bird. So, the permissible shelf life of poultry (in months): at a temperature of -12 ° С for chickens, turkeys and guinea fowls not packed in film - 5; chickens, turkey poults, geese and ducks - 4; goslings and ducklings - 3; and at a temperature of -25 ° C and below - respectively 12, 11 and 10. Packaged poultry is stored for no more than a day.

The game is stored in the store (per day, no more): at a temperature below 0 ° C -5, at a temperature of 0-6 ° C - 3, at a temperature not higher than 8 ° C (in glaciers) -2.

Wild game at a temperature not exceeding -10 ° C can be stored for up to 8 months.

Poultry carcasses are transported for local sale in metal recyclable containers, and for storage and long-term transportation, the carcasses are packed in wooden boxes lined with paper, separately according to types, categories of nutritional status and method of poultry processing.

The stores also sell pre-packaged beaten poultry of all types and categories of fatness in a chilled and frozen state. Carcasses, depending on the weight of the bird, can be packaged in parts and packed in transparent plastic films. Deviation from the weight of the packaged part of the carcass is allowed within 3%.

2. Sale technology

2.1 Characteristics of the trading enterprise - the store "Smak"

Shop "Smak" is located on the ground floor of the five-storey trading house Hermes at st. Karl Marx, 17. In terms of commodity and industry characteristics, the "Smak" grocery store is universal, because it offers the buyer a wide range of food products of all groups.

The Smak retail chain, which takes into account in its activities the complex consumer needs of the widest audience, operates stores in the most efficient format of modern retail - self-service stores. Each store of the chain has all the necessary conditions for a comfortable purchase - spacious halls, convenient trade equipment, convenient display of goods. The self-service system, along with qualified consulting and full pre-sale preparation of goods, allows customers to significantly save their time. Self-service allows you to speed up operations for the sale of goods, increase the throughput of stores, and expand the volume of sales of goods. This method provides for free access of buyers to the goods laid out in the trading floor, the ability to independently inspect and select them without the help of the seller (or with the help of the advice of the seller, at the request of the buyer). Payment for the selected goods is carried out in the settlement nodes serviced by cashiers.

Working hours around the clock.

To ensure a rational trade and technological process, the store has appropriate premises. There are 2 sales areas with an area of \u200b\u200b100 square meters, which occupy the largest share of the total store area. The layout of the sales areas ensures the free movement of the customer flow, the shortest movement of goods from the premises for storing and preparing goods for sale to the places of their display and placement.

For the demonstration, sale and storage of perishable products, various types of refrigeration equipment are used: refrigerated counters, showcases, counters - showcases, refrigerated cabinets, prefabricated refrigeration chambers.

The sale of goods is carried out partly through the counter in the sausage and draft beverages departments.

Self-service sales areas have baskets, tongs and other equipment for the selection of goods by customers.

2.2 Preparing for sale

The most important operation of the trade and operational process in the store is the preliminary preparation of goods for sale (packing, packaging). It frees sellers from wasting time and effort in serving customers.

Poultry in the form of a whole carcass, or packaged poultry of the following types goes on sale: chickens - in the form of half carcasses (carcasses are sawn along the spine and along the keel line); chickens, ducks and geese - also in the form of half carcasses (cut up like chickens) and quarters (half carcasses were sawn into two parts); turkeys - in the form of half carcasses and quarters. In addition, the carcasses are cut into eight parts.

Imported poultry is sold only frozen, and after slaughter processing - gutted. A set of processed by-products (neck without skin, heart, liver, stomach), sealed in a plastic film bag, is placed inside the abdominal cavity.

Game goes on sale only frozen (except for marsh and waterfowl) in plumage, which determine its type and sex. Males differ from females in bright plumage and larger sizes. The meat of females is more tender and soft. Game is sold frozen.

When preparing for sale, it is necessary to unpack poultry and game meat, sort it by commercial grades and types, check by commercial grades and types, check by quantity and quality, give them a proper presentation, clarify prices, and put the prepared goods for sale at workplaces.

For poultry packaging, a shrink film is used, which preserves the quality of the product for a long time, because possesses gas and vapor permeability.

Goods from the warehouse must be regularly delivered to the sales area.

Packaged poultry is served in the sales area in boxes, cassettes, baskets.

2.3 Placement and display

The store's policy is to offer the buyer fast and decent service, a reliable selection of quality goods at the most affordable prices, create a pleasant shopping atmosphere, save the client's time and energy by providing the full range of goods and services under one roof.

The placement and display of goods depends on their type of shape, package size, shelf life.

Products must be placed so that they are visible to buyers and available to sellers. In addition, when placing goods, it is necessary to take into account the generality of demand, the interchangeability and complementarity of some goods with others, and compliance with the commodity neighborhood.

Meat products must be supplied with a price tag indicating the name, grade and price of the product.

The goods in the store are divided into sections, the section with poultry meat, offal, semi-finished products is located in the remote part of the hall, the goods are placed in glass refrigerators.

One of the most promising areas of the meat market is the production of semi-finished products from poultry meat. The assortment of semi-finished products includes chicken fillet, chicken leg, duck carcass, set for chicken broth, duck leg, duck brisket, set for duck broth. The mass of semi-finished products is from 250 to 1000 g. The deviation of the mass of semi-finished products is allowed from ± 3% (for mass up to 500 g) to ± 2% (for mass over 500 g).

The goods are laid out on the equipment with labels and pictures on the packaging in the direction facing the customers. The goods are supplied with price tags fixed in special holders.

They should be placed as perpendicular to the line of eyes as possible. The size of the price tags is determined by the dimensions of goods and types of equipment. It is recommended to use different combinations of background colors and numbers to make the price tags readable and attractive.

"Price tags are one of the most popular means of in-store information, accompanying the buyer all the way through the trading floor."

The sequence of placement starts from the noble poultry to the common one: ducks, turkeys, geese, chickens, chickens, others, and finally - poultry liver. It is recommended to place seasonal goods (game) between the racks of meat and poultry.

The principle underlying the frontal layout of poultry and game meat is that one sample is displayed in full size, the rest (behind it) are partially visible or not at all.

Packaged meat and meat products are laid out in refrigerated display cases according to types and high-quality cuts on enameled pallets, and bulk meat and meat products - in chunks on pallets by types and varieties.

The broken bird is laid out on the counter with the breast up.

The shelf life of frozen poultry depends on the storage conditions and the type of bird. Shelf life at temperatures from -12 to -15 "C and 85-90% relative humidity of geese and ducks - 7 days, chickens, turkeys and guinea fowls - 10 days; at a temperature of -25 ° C and below - respectively 12 and 14 months.

During storage, the appearance of the carcasses changes significantly: the skin becomes dry and brittle, yellow stripes or spots appear at the contact points of the carcasses. During prolonged storage, fat turns rancid, its color and taste change. Fat of geese and ducks is especially quickly spoiled.

At distribution refrigerators and trade enterprises, during storage and movement of meat and by-products, they naturally decrease due to evaporation of moisture and from the leakage of tissue fluid. To account for these losses in trade, natural loss rates are applied. These norms are established depending on the shelf life, period of the year, geographical area, packaging, type and thermal state of meat and offal. The average amount of shrinkage during storage of frozen meat is 0.3-0.5% for each month during the first two months, then decreases to 0.1%.

2.4 Sale of goods

Selling goods is the final stage of the technological process in the store. Features of the sale of goods, the sequence of individual operations depends on the assortment, the nature of customer demand, sales methods. Sales methods mean methods, methods of service, selection of goods, organization of payment.

The culture of trade service is a set of characteristics and conditions of the process of trade service, determined by the professionalism and ethics of the service personnel.

When selling meat products through the counter, the seller must give the buyer the necessary advice, offer new, unknown goods, explain their merits, remind about related products.

Before the sale of goods, the seller must prepare tools, inventory, packaging materials, place them in the workplace, check the serviceability of refrigeration equipment in the trading floor, measuring instruments, cash registers, the presence of price tags on the goods, as well as the seller's sanitary place.

When selling bulk meat products to buyers, the seller should touch them with his hands as little as possible, and use tongs, shovels, and scoops. Each type of product must have its own inventory. Goods that have accidentally fallen to the floor cannot be sold, they must be collected in a separate container.

Poultry and game meat - must meet the requirements of standards and specifications. These are, as a rule, perishable goods, so the accompanying documents must indicate the hour and date of release, the date of sale. Goods delivered to the store by a dirty car, in violation of sanitary norms and rules, as well as with expired sales are not used.

Upon the expiration of the validity period of the certificate or certificate of quality, the materially responsible person withdraws the product from sale, calls the merchant and presents him with the remainder of the unsold goods to determine the quality of the variety, variety and the possibility of further sale.

meat assortment shop labeling

Conclusion

The importance of meat and meat products in the nutrition of the population is determined by the fact that they serve as a source of complete proteins, fat, mineral and extractive substances, some vitamins, the consumption of which is necessary for the normal functioning of the body.

The increase in the rate of production and the volume of output of the meat industry requires the improvement of existing and the development of new technological processes that ensure the rational use of raw materials, an increase in yields and an improvement in the quality of products. The solution of these problems is inextricably linked with the expansion of the methodological capabilities of research through the use of improved and new analytical methods and with the creation of systems for an objective and reliable assessment of the quality indicators of raw materials and finished products.

The following indicators play the main role in assessing the quality of meat: content of components that are used by the body for biological synthesis and covering energy costs; organoleptic characteristics (appearance, smell, color, consistency); absence of toxic substances and pathogenic microorganisms.

Meat quality indicators depend on the composition and properties of the raw materials, the formulas used, the conditions and modes of technological processing and storage. An objective and comprehensive assessment of these dependencies is a necessary basis for identifying factors that affect product quality.

A prerequisite for the production of high quality products is the correct selection of raw materials, strict adherence to the operating parameters of all stages of the technological process of production and storage, sanitary and hygienic standards, and control of the dosage of chemical additives.

Important conditions for the production of high-quality industrial products are the further improvement of methods for its control, strict adherence to technological discipline, a comprehensive analysis of the reasons for lowering the level of quality or the appearance of defects.

List of used literature

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