Influence of green muscle disease on quality of meat subjected to thermal treatment.

As a result of continuous increase in poultry production and poultry breeding selection numerous forms of diseases appeared including the green muscle disease. The goal of the study was to determine the influence of the green muscle disease on quality of meat subjected to thermal processing. The material for the study consisted of 55 samples of the major pectoral muscles originating from female post-production turkeys and turkey broilers.

Hygienic and technological value of meat of turkey raw meat originating from flocks with green muscle disease.

Breeding selection of slaughter poultry aimed at assuring fast body weight gains of birds has resulted in the occurrence of various forms of chronic diseases, including deep pectoral myopathy, also known as green muscle disease. The objective of the study was to determine the hygienic and technological value of meat of turkeys originating from flocks with diagnosed green muscle disease. The experimental material comprised 376 samples of the major and minor pectoral muscle from post-production turkey hens.

Contamination of carcasses with Salmonella during poultry slaughter.

Successively slaughtered poultry flocks were sampled for Salmonella to study the relationship between gastrointestinal colonization of the birds and contamination of the carcasses after slaughter. Samples from 56 broiler flocks and 16 spent layer and breeder flocks were collected in six slaughterhouses. Salmonella isolates were serotyped and further characterized by pulsed-field gel electrophoresis (PFGE).