QUALITY AND SAFETY INDICATORS OF POULTRY MEAT WITH DIFFERENT STORAGE METHODS
DOI:
https://doi.org/10.37000/abbsl.2021.99.05Keywords:
quality and safety, chicken, turkey, micro-structural analysis, microbiological indicators, chemical compositionAbstract
The problem of preserving the nutritional value of meat of all types of animals and poultry is the number one problem in our state. Poultry meat is not inferior to animal meat in terms of nutritional value and technological properties, and even surpasses it in most parameters. The problem of quality control of poultry meat becomes the most important and priority, especially with increasing production and supply to Ukraine. Recently, experts have been paying attention to the influence of various factors on the quality and safety of poultry meat during storage, especially long-term storage.
The chemical composition of raw meat is an objective indicator of the nutritional value of poultry meat. It depends on the type of bird, its breed, sex, age, fatness. Therefore, the composition of meat, even one species of poultry, may be different and differ from those in the directories. In addition, poultry meat of different types has different storage conditions and periods, in case of violation of which the raw material loses its quality.
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