ANALYSIS OF MICROBIOLOGICAL PARAMETERS OF WHITE AND RED CHICKEN MEAT AFTER TREATMENT WITH UV RADIATION DOSES
This article presents the results of a study of the quality of poultry meat after treatment with ultraviolet radiation during pre-slaughter. At the same time, bactericidal UV irradiators (UV) of 200 MJ/254 MJ/cm with an amalgam lamp with a bactericidal radiation power were used to disinfect the air in the poultry house during the outdoor cultivation of broiler chickens on the litter, by indirect irradiation in intermittent mode against the background of intermittent lighting mode. The results of microbiological parameters in samples of white and red meat of chickens after irradiation with doses of 200 MJ/cm 254 MJ/cm after slaughter, after 5 days and 14 days when storing meat at a temperature from 0 ° C to +2 ° are presentedWith and after 1.5 and 3 months of storage at a temperature of -18 ° C.