contrôle de qualité des carcasses de poulets de chair au niveau de l’abattoir régional de bouguirat-Mostaganem

Abstract

The purpose of this study is to control the hygiene and quality of chicken meat Flesh. To follow the slaughter chain until the conservation of the meat at the level From the regional slaughterhouse of Oravio, after the follow-ups, carried out on the ground of the different Slaughtering and conservation from then refrigeration to freezing, no anomalies have been found in good hygiene practices and quality control. All analyzes carried out on (faecal coliforms, staphylococci aureus, anaerobes) and salmonella showed negative results. All the personnel involved in the production chain are dressed in accordance with the hygienic quality of the meat.