Hava ve Su ile Soğutmanın Broiler Karkaslarında Mikrobiyolojik Kalite Üzerine Etkilerinin Karşılaştırılması

Abstract

Bu çalışma, Bolu’daki özel bir broiler kesimhanesinde hava ve su ile soğutmanın karkasların mikrobiyolojik kalitesi üzerine olan etkisinin karşılaştırılması amacıyla yapıldı. Bu amaçla çalışmada her hafta aynı kesim gününde 16 karkas örneği alındı. Bu şekilde uygulamaya 20 hafta süresince devam edildi. Çalışmada toplam 320 broiler karkası kullanıldı. Örnekler karkasın kanat altı, göğüs ve sırt bölgelerinden svab tekniği kullanılarak yapıldı. Hava ve su soğutma tekniklerini karşılaştırmak amacıyla karkas örnekleri soğutma öncesi ve sonrası alındı. Ayrıca, su ile soğutma tekniği uygulanan karkasların soğutma tankında bulunan su numuneleri de incelendi. Her iki soğutma tekniğinde ve soğutma tankındaki su numuneleri de aerobik mezofilik genel canlı, Enterobacteriaceae, koliform bakteri, stafilokok ve mikrokok, koagulaz pozitif stafilokok, psikrofilik bakteriler, maya ve küf sayıları yönünden incelendi. Aerob mezofil genel canlı, koliform bakteri, stafilokok ve mikrokok, psikrofilik bakteri sayıları bakımından her iki soğutma tekniği arasındaki farklılıklar istatistikî olarak önemli bulundu. Sonuç olarak, kullanılan soğutma tekniğinin broiler karkaslarının mikroorganizma sayısını etkilediği, hava ile soğutulmuş broiler karkaslarında aerob mezofil genel canlı ve psikrofil mikroorganizma sayısının daha düşük olduğu görüldü. 

Keywords

• Broiler karkası,hava soğutma,mikrobiyolojik kalite,su soğutma

Comparison of Air and Water Chilling Effects on the Microbiological Quality of Broiler Carcasses*

Abstract

The objective of this study is to compare the effects of air and water chilling on the microbiological quality of carcasses in a commercial broiler slaughterhouse in Bolu Province. For this purpose, a total of 320 carcasses were sampled for 20 weeks (16 broiler carcasses/week). Swab samples were obtained from wing, breast, and dorsal subsections of broiler carcasses before and after air and water chilling procedures, and also water samples were taken from the chilling tank. Samples were analyzed for total aerobic mesophilic bacteria, and numbers of Enterobacteriaceae, coliform bacteria, staphylococci and micrococci, coagulase-positive staphylococci, psychrophilic bacteria, yeast and mold. Statistically significant differences in the number of total aerobic mesophilic bacteria, coliform bacteria, staphylococci and micrococci and psychrophilic bacteria were observed between the two chilling methods investigated. In conclusion, chilling methods were found to be effective on the microbial count of broiler carcasses. Total aerobic mesophilic bacteria and psychrophilic bacteria counts were found to be lower in air-chilled carcasses. 

Keywords

• Air chilling,broiler carcass,microbiological quality,water chilling

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