2. Identification and aging of fowl
Young fowl
Old fowl
Poorly developed,
lighter in colour
Small, under
developed
Soft, pliable
Well developed,
bright red
Well developed
Hard, rigid
Head
Comb
Wattles
Beak
3. Young fowl
Old fowl
-Smooth
-down feathers visible
-Rough
-feather follicles
easily visible
-hair like feather
visible on back of the
bird
Skin
4. Young fowl
Old fowl
-Broad, well-fleshed breast
-No distention of abdomen
-Cartilaginous end of breast
bone (xyphoid), soft, pliable
-Small vent
-Sharply protrudes
(hatchshaped breast)
-Distended abdomen, large
fat deposited
-Fully ossified beast bone,
hard
-Large and extended vent
Body shape
-Abdomen
-Breast bone
Vent
5. Young fowl
Old fowl
-scales soft, smooth
-Smaller feet
-Shorter and softer
-scales hard, coarse
-larger feet
-Larger and harder
Legs
Feet
Claws
6. Sexual characteristics
Female
Male
absent
Present (small batch of coarse black
hair at the base of the neck(
Brush
smaller
Longer, thicker
Snood
Less well developed
More developed
Wattles
Smoother
Has more wrinkled
appearance
Neck skin
Only super buds
On legs (older male)
Spurs
Go up the back of the neck to
the base of the skull
No feather beyond the neck
wattles, only skin
Line of
feather
7.
8.
9.
10.
11.
12. Chicken or broiler
Young male or female domestic
fowl
Not developed any all sexual characteristics
Slaughtered at age of 6-8 wks
Weight 2 kg
Suitable for roasting
13. Roaster
Older male chicken, up to 8 month
Weight 2.7 kg
Broiler breeder or cob
Female, sexually mature
Laid fertilized eggs
18 month age
Weight 2.7 kg
Suitable for roasting, boiling
14. Hen or boiling fowl
Egg-laying female
18 month age, completed at least one laying season
Not tender enough to roast
Suitable for boiling
15. Cockerel
Male, sexually mature
Not used for human consumption
Pullet
Young hen
16. Post mortem inspection
1- Whole carcase inspection
After defeathering
Lesions like bad bleeding, emaciated, septic wounds should
be removed from the line
2- Evisceration inspection
Various techniques of inspection
Within limited time frame (1200 birds/hr)
Viscera attached (intestine, gizzard, liver, spleen, heart, lungs, ovary)
Body cavity, legs carcase also examined , not only viscera
17. 3- Final inspection
After removal of viscera, and washing of body
cavity
Done by QC officer
18. Report on poultry carcase examination
I- Definition
II- Findings
1- Organoleptic exam
Muscles (colour, consistency)
Fat (colour, odour, consistency)
2- Chemical exam
pH
Eber’s test
Lead acetate test
3-Bacteriological exam
4- Boiling and roasting
III - Diagnosis
IV - Judgment
20. Organoleptic examination
Stale fish
Fresh fish
Flabby
Rigid or stiff
Body
Thick and bad odour
Very thin watery,
mucoid with fresh
odour
Slime
Remains
Dose not remain
Pitting
Easily removed
Fixed
Scales
Dull, bleached
Glistening, bright
Surface,
colour
21. Stale fish
Fresh fish
Cloudy, sunken,
wrinkled
Bright and not
sunken
Eyes
Yellowish, gray,
brown, greenish,
bad odour
Red, rosy with fresh
odour
Gills
Stale or sour
Fresh
Smell
Soft, lacerated,
mucoid
Firm, fixed to
vertebral column
Muscles
Float on water
Sink in water
On water
22.
23. Organoleptic exam and judgment
4 degrees
Colour of skin and scales
3 degrees
Odour of skin
3 degrees
Eyes
3 degrees
Gills
3 degrees
Body cavity and cut surface
3 degrees
Muscle consistency, consistence of cut surface
4 degrees
Boiling test for odour
5 degrees
Boiling test for taste
28 degrees
TOTAL
24. Result
e.g total degrees = 18
Percentage of the degrees = = 64.3 degrees
Judgment
50 degree or more-----------------Fit for consumption
25 – less 50 degree----------------On border line
Less than 25 degree---------------Unfit for consumption
18 X 100
28
25. Inspection of frozen fish
Defrosting frozen fish
For canning
Rapid thawing is better to avoid exposure to high temp
For consumption
Slow thawing in current water
26. Microbiological examination of fish,
shellfish, their products
Sampling
Packaged fish
Minimum 5 retail packages (minimum 200g each)
bulk fish
Number of fish to give same total weight as packaged fish
Canned fish (sample numbers depends on can size and
cases number)
27. Minimum number of samples
Can size, case numbers
- 24 cans
- 48 cans, 1 can/case
- 72 cans, 1 can/case
108mm diameter X 123.8mm height
-small lots
-up to 1000 cases
-up to 1001 to 3600 cases
- 24 cans, 1 can/case
- 30 cans, 1 can/case
- 36 cans, 1 can/case
Larger cans
-up to 600 cases
-up to 601 to 900 cases
-up to 901 to 1300 cases
28. Samples transportation and storage
Investigated within 6 hours after collection (up to 24
hrs)
Over 24 hrs should not be used for microbiological
exam
Sample data
Date, time and place of collection
Area from which fish were harvested
Time of harvesting
Storage condition between harvesting and collection
29. Sample preparation
Fish
Remove scales, fins, sterilize the surface with alcohol and
flame
5 gm muscle above lateral line removed under a septic
condition to sterile flask containing 45 ml saline, peptone
water, mixing, allow to stand for 15 min.
Prepare 10 fold serial dilution up to 10-6
30. Shellfish
Remove all loose material on the shell
Clean under running water
Drain water in clean sterile towels
Remove the shells under a septic condition
Collect meats of shellfish in sterile blender or container
31.
32.
33. Microbial investigation
A- Direct smear
From skin and muscle
Stained with methylene blue, count number of
bacteria
Judgment
1-3 m.os/field +
4-10 m.os/field ++
11-40 m.os/field +++
More than 40 m.os ++++ (bad quality)
34. B- Enumeration and isolation of spoilage and
pathogenic microorganisms
Total bacterial count
Coliforms, faecal coliforms counts (MPN)
Isolation and identification of E. coli, Aeromonase,
Vibrio, Salmonellae
35. Chemical indicators of quality
1- TVB-N (Total Volatile Basic – Nitrogen),
TMA-N (TriMethylAmine-Nitrogen)
To detect the freshness
2- Histamine analysis
Histamine poisoning
3- Heavy metals analysis (mercury, lead, tin)
40. Smoking
Distinctive and desirable flavors in meat, fish,
poultry, cheese
Composition of smoke depends on
Type of wood, air amount, temperature, time
Hard wood (e.g hickory ) better than soft wood
(unpleasant flavors)
41. Decomposition of smoked fishes
Moist decomposition
Dry decomposition
E-.coli, Pseudomonous
aeruginosa, Proteus
Micrococci
Cause
-Moist skin and
muscle, slimy, bad
odour
-Viscera are sticky,
offensive odour
-Dry, shrinked with
layer of fat &oil
-Muscles are
yellowish brown,
offensive odour
Skin,
Muscle,
Viscera
42. Adulteration of smoked fishes
Using artificial yellow colouration
Detection
Few drops of H2SO4 (1part H2SO4 : 3 parts H2O)
Results
+ve result ----blue colour
Judgment
Condemnation
+ve for artificial yellow colouration (lead chromate)
Mould growth over the surface
45. Definitions
Caviar
Roe of sturgeon
Roe
Mass of eggs within the ovarian membrane of
female fish
Sturgeon
Various large gonoid fishes of family Acipenseridae in
fresh and salt waters
Good source of caviar and isinglass (pure transparent or
translucent gelatin, from air bladder, used in glue and jellies)
46. Types of caviar
1-Caviar from Caspian sturgeon (authentic)
Beluga, Osetra, Sevruga)
2-American domestic caviar
3-Caviar of other fish
Salmon caviar, White-fish caviar, Lumpfish caviar,
Paddefish caviar
47. Composition of salmon caviar
47 vitamins & minerals
68 gram fat/pound (25% cholesterol, 75% lecithin)
74 calories/pound
Storage
Stored at (-2) – (-10) °C
Stored for up to 1 year
48. Inspection of caviar
Decomposed
Normal
changed
Black, grey, yellowish,
orange, red
Colour
Shrunken, sticky (slime
layer formation)
Hard, granular
Consistency
Acidic or rancid
Odourless
Odour
Acidic, mouldy, rancid
Salty
Taste
Acidic = suspected
Alkaline = putrefied
Neutral
pH
49. Lab investigation
1- Microbiological tests
Examined for spoilage and pathogenic bacteria
2- Chemical tests
pH, H2S, Amonia, free fatty acids