Analysis of Quality of Turkey Pâté: Organoleptic, Physicochemical and Microbiological Evaluation

Abstract

High-quality poultry meat products, characterized by freshness, flavor, and safety, are essential for consumer satisfaction and loyalty in the food industry. The consistent maintenance of quality standards in poultry meat products ensures not only consumer confidence but also contributes to their overall health and well-being. This paper aims to assess and verify the quality of turkey liver pate cans obtained within a poultry meat processing unit in the Moldova region, through organoleptic, physico-chemical, and microbiological analyses. The analysis of the chemical composition showed a content of 1.35% NaCl, protein content with an average value of 8.76%, and fat content with an average value of 24.6%. Also, microbiological analysis of the cans demonstrated the absence of pathogenic bacteria from the genera Salmonella and Escherichia coli. In conclusion, quality assurance of canned meat is achieved through the implementation of total supervision through the correct and impartial evaluation of all risk factors for the health of the final consumer. Hygiene must be ensured in all stages of production, starting from hygiene on the technological flow of canning, the hygiene of the storage space and the sale of preparations.

Keywords

• food safety, meat quality analysis, poultry meat products, turkey pâté