Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/25178
標題: 台灣地區不同規模肉雞電宰場之屠體衛生品質調查
Investigation on the sanitary quality of broiler carcass for different capacity poultry slaughterhouses in Taiwan
作者: 徐本立
Shyu, Been-Lih
關鍵字: sanitary quality of broiler carcass;屠體微生物品質;different capacity;Salmonella;Pathogenic E . coli;poultry slaughterhouses;physchrophilic bacteria;不同規模;沙門氏桿菌;病原性大腸桿菌等;肉雞電宰場;腸內菌
出版社: 畜產學系
摘要: 
壹、中文摘要
本試驗目的係為了解台灣地區不同規模肉雞電宰場之肉雞屠體微生物品質,提供農政單位作為國產生鮮禽肉市場區隔及未來推動家禽電宰衛生品質提昇相關措施之參考。試驗中分別就本省中部地區四家不同規模(日宰10萬隻以上,5-7萬隻,3-5萬隻及1-3萬隻)肉雞電宰場,調查其肉雞屠宰過程中所使用電壓、燙羽方式、屠體溫度及測定總生菌數、嗜冷菌、大腸桿菌、大腸桿菌群、其他腸內菌、沙門氏桿菌、病原性大腸桿菌等。結果顯示:
一、國內肉雞電宰場肉雞電昏使用電壓40-60伏特,燙羽使用浸漬方式、溫度60-62℃、時間90-120秒,冷卻槽的有效氯的濃度為20-60ppm。
二、肉雞屠體溫度在脫毛後平均為42.5℃、去內臟後平均為38.5℃、冷卻前平均為36.9℃、冷卻後平均為5.5℃,整個屠宰處理作業流程自脫毛至冷卻槽浸漬處理後,可降低37.0℃。
三、冷卻後屠體總生菌數在3.12-3.92 log CFU/cm2、嗜冷菌數在2.14-2.81 log CFU/cm2、大腸桿菌與大腸桿菌群可低於1 log CFU/cm2、其他腸內菌1.23-1.49 log CFU/cm2。
四、沙門氏桿菌檢出頻率為28.1﹪,病原性大腸桿菌檢出頻率為14.4﹪。

Investigation on the sanitary quality of broiler carcass for different capacity poultry slaughterhouses in Taiwan
Been-Lih Shyu
Abstract
The purpose of this study is to realize the sanitary quality of broiler carcass from different capacity poultry slaughterhouses and to offer agriculture authority for policy reference to help local fresh broiler market and promot the sanitary level of poultry slaughterhouse in Taiwan.
There are four different capacity poultry slaughterhouses which is 100,000 , 50,000-70,000 , 30,000-50,000 and 10,000-30,000 broilers per day, respectively. Investigation of stunning method , scalding method and body temperature defeather , evisceration , prechilling and postchilling during slaughtering. At the same time , total plate count , physchrophilic bacteria , E. coli , coliform , Salmonella and pathogenic E . coli of the surface of broilers at different steps during slaughtering were determined .
(1)The results showed that stunning with 50-60 volts , scalding in immersion with 60-62℃for 90-120 seconds , adding chlorine 20-60ppm to chilling tank for chilling were used in domestic poultry slaughterhouses .
(2) The results of temperature of carcasses were showed as following : after defeathering 42.5℃ , evisceration 38.5℃ , before chilling 36.9℃ , after chilling 5.5℃ , the difference between defeathering and after chilling is 37.0℃。
(3) The results of microorganism of carcass surface after chilling were showed as following : Total plate count is 3.12-3.92 log CFU/cm2, Physchrophilic bacteria 2.14-2.81 log CFU/cm2 , E. coli and Coliform is below 1 log CFU/cm2, Enterobacteriaceae is 1.23-1.49 log CFU/cm2 and the frequency of Salmonella and Pathogenic E . coli are 28.1% and 14.4 % , respectively .
URI: http://hdl.handle.net/11455/25178
Appears in Collections:動物科學系

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