Abstract
Mechanically deboned poultry meat (MDPM) is high-grade raw material for different foods production. Pro- ducers use press pressure increasing for higher MDPM yield. Meat tissues destruction degree and structure are different depending on pressure. MDPM tissues proportions and structure definition with different press pressure are given in the paper. Sensory analysis has been used for evaluation of MDPM samples being received. It is possible that product micro- structural characteristics study will be the base of this meat division in quality categories.
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