Abstract
The paper is devoted to studying the effect of broiler carcasses chilling in technological aid agent solutions at the base of peracetic acid on broiler meat nutritional value and amino acid composition. Meat nutritional value has been determined by standard methods usage/ Amino acid composition has been studied chromatografically with Sykam S-433-DS amino acid analyzer. The research has been shown that peracetic acid solutions (0.05–0.07% peracetic acid) usage for carcasses chilling (during 25 minutes) does not influence negatively on broiler meat nutrition and biologic value. Sensory meat quality doesn’t change excluding lighter surface color.
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