11/01/2024 15:14

Quality requirements for chilled poultry meat meat in Vietnam

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What are the steps to take from transporting to packaging chilled poultry meat in Vietnam? What are the quality requirements for chilled poultry meat in Vietnam? _Hai Dang (Ha Tinh)

Hello, Lawnet would like to answer as follows:

1. What are the steps from transporting to packaging chilled poultry meat in Vietnam?

What is chilled poultry meat?

Chilled poultry meat is a poultry carcass that, immediately after slaughter, undergoes a continuous cooling process for a period of no more than 6 hours, ensuring that the heart of the meat in the thickest part reaches a temperature of -1.5% to 4°C.

Note: Chilled meat products, such as sliced or minced, are filtered from carcasses that have gone through the cooling process.

Process steps from transportation to packaging of chilled poultry meat

According to the regulations in Section 4.2 TCVN 12429-3:2021, the process of steps from transportation to packaging of chilled poultry meat includes the following 5 steps:

Step 1. Transporting live poultry

- Transport time and means of transport meet current regulations and ensure humane treatment of animals.

Step 2. Waiting for slaughter

Poultry must be allowed to rest, ensuring the animal returns to its normal state and ensuring humane treatment of the animal.

Step 3. Slaughtering

Live poultry brought into the slaughter area are stunned by measures to ensure humane treatment of the animals, then blood is removed, feathers are removed, and organs are separated.

Step 4. Cooling

The cooling process must be carried out immediately after the end of the slaughter process and ensure that the heart of the meat in the thickest part reaches a temperature of -1.5 °C to 4 °C for a continuous period of not more than 6 h.

Step 5. Filtering and packaging

During the brewing and packaging processes, the meat product temperature is always maintained at less than 7 °C.

The temperature of the mixing and packaging room is always maintained below 12 °C.

2. Quality requirements for chilled poultry meat in Vietnam

According to the regulations in Section 4.3 TCVN 12429-3:2021, chilled poultry meat ensures the following quality requirements:

- Sensory indicators of chilled chicken meat

Criterias	Requirement
1. Raw meat - Skin surface (* )	Yellow white or pink white color, bright, no impurities, no blood clots.
- Meat surface	The meat surface is dry or slightly wet depending on the cooling mode, not sticky or leaking fluid.
- Meat color (* )	From light yellow to rose gold in the breast meat and light rose red to dark rose red in the thigh meat. Same colors.
- Meat structure	Good elasticity, softness, strong muscle connection.
- Odor	Characteristic smell of fresh chicken, no strange smell.
2. Boiled meat
- Leather surface (*)	Ivory white to saffron yellow, shiny surface.
- Meat surface (*)	Milky white for breast meat and brownish white for thigh meat. Same colors.
- Structure	The meat is succulent, tender for breast meat and firmer for thigh meat.
- Odor	Characteristic smell of boiled chicken, no strange smell.
- Taste	Meaty sweetness.
3. Meat broth
- Water color (*)	Clear, yellow color of fat scum evenly distributed in the boiled water.
- Odor	Characteristic aroma of chicken broth, no strange smell.
- Taste	Meaty sweetness.
Note: (*) Sensory criteria for color only apply to cool chicken meat of chicken breeds with light skin.

- Sensory criteria for chilled duck meat and cooled goose meat

Criterias	Requirement
1. Raw meat
- Skin surface	Ivory white or pink white, bright, no impurities, no blood clots.
- Meat surface	Lightly wet but not sticky or leaking fluid.
- Meat color	Light rose red to dark rose red. Same colors.
- Meat structure	Good elasticity, soft, strong muscle connection.
- Odor	Characteristic smell of fresh duck and geese meat, no strange smell.
2. Boiled meat
- Skin surface	Ivory white or gray white, glossy surface.
- Meat surface	Milk white for breast meat and gray white for thigh meat, uniform color.
- Structure	The meat is succulent, tender for breast meat and firmer for thigh meat.
- Odor	Characteristic smell of boiled duck and goose meat, no strange smell.
- Taste	Meaty sweetness.
3. Meat broth
- Water color	Clear, yellow color of fat scum.
- Odor	Typical aroma of duck and geese broth, no strange smell.
- Taste	Meaty sweetness.

- Chemical criteria of chilled poultry meat

Criteria	Requirement
Total volatile basic nitrogen content TVB-N (mg/100 g, not more)	25

Expiration date of chilled poultry meat

According to Section 7.4 TCVN 12429-3:2021, the shelf life of chilled poultry meat is specified as follows:

- Carcasses after cooling have a shelf life of no more than 6 days

- Cool poultry meat products in the form of cut meat and ground meat:
Depending on the form of packaging, materials and packaging technology, the production facility self-declares the shelf life of its chilled poultry products. The facility must have complete records, scientific evidence or experimental results proving the shelf life of the product.

In addition to quality requirements, cool poultry meat must also meet other requirements such as food safety, shelf life, preservation...

More details can be found in TCVN 12429-3:2021.

- This English translation is for reference purposes only and not a definitive translation of the original Vietnamese texts;
- Articles may be compiled from a variety of sources;
- Applicable Terms may have expired at the time you are reading;
- If you have any questions about the copyright of the article, please contact us via email banquyen@lawnet.vn

Hua Le Huy

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