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Safe Poultry
Poultry is one of the fastest growing segments in India today. The production of eggs and broilers has been rising at the rate of 10-15 per cent per annum, compared to the growth rate of 1.5-2.0 per cent in agriculture. In India is maximum consumption as poultry is of broilers. Broilers grow very fast and are highly efficient in converting feed into meat.
Of much importance is the quality {pathogen free meat, taste (flavor) and tenderness (juiciness)} and safety of consuming chicken. These aspects are strongly influenced by several factors during handling pre- and post- slaughter. Tenderness and/or juiciness decreases with increasing age, whereas flavor increases with the age of birds.
RH, temperature, ventilation and lighting are the critical factors that affect the quality and safety of chicken. Ventilation is required to maintain temperature and RH at an optimum level and to allow sufficient air exchange to prevent the accumulation of harmful gases, such as ammonia, carbon dioxide and carbon monoxide, which leads to increased susceptibility to various diseases and pathogenic bacteria. It is very important to reduce the microbial load of disease-causing infective agents and maintain healthy environment. However, bigger risk lies in the post slaughter handling. Contamination of raw meat takes place when flesh is exposed to unsanitary environment.
Based on our experience in handling poultry safely and considering all the major issues, we at TQS Global provide in depth assistance to all types of food manufacturers handling poultry or poultry derived products for optimized capital expenditures and improved operational efficiencies.
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