THE SCIENTIFIC APPROACH OF DETERMINATION POULTRY GRADE AND POULTRY PRODUCTS

V N Makhonina,V P Agafonychev

doi:10.21323/2414-438x-2017-2-4-114-128

Abstract

There was proposed the system of classification of poultry by grades, taking into account the rate of individual bone-in and boneless pieces, and minced meat according to objective quality indexes, namely the ratio of the mass fraction of fat and mass fraction of protein in terms of protein quality (ratio of tryptophan to hydroxyproline), the ratio of the energy value and other indicators established for land and water-floating bird and is comparable to similar measures for beef and pork. Was given the quantitative criteria for rating the quality of poultry meat for content of muscle, connective and fatty tissues (skin with fat) in gutted carcass and its parts, installed there output and factors consumer value (FCV). Also was given the comparative rate of biological value of raw meat of slaughter animals and poultry, poultry meat mechanically deboning and nutritional supplements of animal and vegetable origin. It is established, that poultry meat mechanically separated on the functional-technological properties and bioavailability significantly superior to animal and vegetable proteins. The biological value of the lump meat of chickens-broilers and hens egg directions 1 grade has values 73.12 and 72.92%, the same time the biological value of goose meat from deboning carcasses of 2 and 1 grades has high values and varies from 79.77 to 81.14%. The new approach of the definition types of meat poultry and poultry products increases the range of foods allowed by the introduction in the recipe of sausage stuffing alternative sources of raw materials of animal and vegetable origin, adequate and balanced protein composition that is a definite contribution to the solution of the problem of providing the population with goods of high quality and enhance production efficiency.

Highlights

The analysis of publications on the topical problem of increase of production volumes of meat-poultry products necessitates the determination of their grade
The industrial processing of poultry receive raw meat — gutted carcasses, processed offal and fat, set bones with residual excess flesh of muscle and connective tissue), secondary raw materials, which are subjected to further processing according to developed and approved regulatory and technical documents (R and TD.)
There were shown the quantitative criteria for rating the quality of poultry meat on the example of the gutted carcasses of hens egg direction on the content of muscle, connective and fat tissues in eviscerated carcass and its separate parts, installed there output and coefficients of consumer value (CCV) in developed in VNIIPP reference books of the technology of cutting, deboning and trimming of main industrial processed poultry, while in Table 1 reflects bone, but boneless pieces with and without skin, which allowed to determine the grade of meat and edible offal

Summary

Introduction

The analysis of publications on the topical problem of increase of production volumes of meat-poultry products necessitates the determination of their grade. The industrial processing of poultry receive raw meat — gutted carcasses, processed offal and fat (neck with or without skin, giblets — heart, liver, gizzard without content and cuticles), set bones with residual excess flesh of muscle and connective tissue), secondary raw materials (head, legs), which are subjected to further processing according to developed and approved regulatory and technical documents (R and TD.). There were shown the quantitative criteria for rating the quality of poultry meat on the example of the gutted carcasses of hens egg direction on the content of muscle, connective and fat tissues (skin with fat) in eviscerated carcass and its separate parts, installed there output and coefficients of consumer value (CCV) in developed in VNIIPP reference books of the technology of cutting, deboning and trimming of main industrial processed poultry, while in Table 1 reflects bone, but boneless pieces with and without skin, which allowed to determine the grade of meat and edible offal.

Objectives

Methods

Results

Conclusion