Prerequisites of inspection conditions for uniform post-mortem inspection in broiler chicken slaughterhouses in Finland

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http://hdl.handle.net/10138/333645

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Törmä , K , Lunden , J , Kaukonen , E , Fredriksson-Ahomaa , M & Laukkanen-Ninios , R 2021 , ' Prerequisites of inspection conditions for uniform post-mortem inspection in broiler chicken slaughterhouses in Finland ' , Food Control , vol. 130 , 108384 . https://doi.org/10.1016/j.foodcont.2021.108384

Title: Prerequisites of inspection conditions for uniform post-mortem inspection in broiler chicken slaughterhouses in Finland
Author: Törmä, K.; Lunden, J.; Kaukonen, E.; Fredriksson-Ahomaa, M.; Laukkanen-Ninios, R.
Contributor: University of Helsinki, Food Hygiene and Environmental Health
University of Helsinki, Food Hygiene and Environmental Health
University of Helsinki, Food Hygiene and Environmental Health
University of Helsinki, Food Hygiene and Environmental Health
University of Helsinki, Food Hygiene and Environmental Health
Date: 2021-12
Language: eng
Number of pages: 8
Belongs to series: Food Control
ISSN: 0956-7135
URI: http://hdl.handle.net/10138/333645
Abstract: Meat inspection of broiler chickens (broiler) in the European Union is regulated by common legislation to secure meat safety. However, the legislation is general in nature and proper post-mortem inspection (PMI) of every carcass and visceral organs of broilers is challenging in slaughterhouses (SHs) with a high slaughter line speed. The aim of this study was to investigate the on-site organization and possible differences of the PMI in four Finnish SHs, which slaughter over 99% of broilers in Finland. Our results show that the meat inspector's available inspection time per broiler in the PMI varied between 0.28 and 0.90 s, with the shortest available inspection time in the SH with the highest slaughter line speed and the longest available inspection time in the SH with the slowest line speed. We observed that only part of the total inspection time per broiler could be used for true PMI in most (3/4) SHs, as the meat inspectors also performed other tasks during the PMI. We observed deficiencies in the visual inspection of broiler carcasses; in particular, the proper inspection of all or most of the body cavities was impossible in all SHs during the PMI. Some deficiencies in facilities (e.g. in recording system) were observed. Moreover, lighting properties varied between the SHs and a significant difference between illumination conditions at the first inspection stations in the SHs was observed. This study considered the prerequisites for proper PMI and revealed that the PMI of broilers was not completely uniform in Finland. The results emphasize the need for more precise guidelines and recommendations, especially for inspection time and lighting at inspection stations.
Subject: Post-mortem inspection
Broiler chicken
Broiler chicken slaughterhouse
Meat inspector
MEAT INSPECTION
CONTAMINATION
CELLULITIS
CARCASSES
WELFARE
HEALTH
416 Food Science
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