Impact of slaughtering, dissecting and processing on the microbial qualityof turkey meat

The aim of the study was the microbial - hygienic evaluation of turkey meat . The total bacterial count of slaughtered, dissected and stored meat until the end of the best before date was investigated to evaluate the microbial quality. Considering the principles of Good Manufacturing Practice the qua lity of the turkey meat at the end of the production line is acceptable. Ai r-chilling of the carcasses seems to be a favourable procedure. The cone di ssection in comparison with the conventional method leads to a better micro bial quality and guarantees a longer shelf life. To improve consumer protec tion realistic best before dates of turkey meat should be indicated. High i nitial germ counts of turkey products cause enormous contamination levels i n combination with sensoric changes at the end of the best before date. Add itionally the risk of Salmonella infection should be taken into considerati on.