STUDY OF DEPENDENCE OF CONTENT OF BONE INCLUSIONS IN MECHANICALLY SEPARATED POULTRY FROM TEMPERATURE AND TYPE OF RAW MATERIAL

Authors

  • S. Bondar Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • L. Voitsekhivska Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • S. Verbytskyi Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • Yu. Okhrimenko Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • Т. Klyschova Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • S. Sokolova Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine

Keywords:

output, temperature, bone inclusions, mechanically separated poultry meat, tape separators

Abstract

In the article a survey of modern equipment for the separation of meat and bone mass and practical analysis of recent studies of the impact of technological factors and basic properties of various raw materials upon quality and food safety of poultry meat, mechanically separated produced on tape separators of «Baader» type. The effect of temperature on certain raw materials output and safety performance of mechanically separated poultry meat is studied. It is found that the optimum temperature of raw material is from minus 2°C to + 6°C. Analysis of the data allows determining the optimal temperature ranges for different types of materials.

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References

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Published

2017-06-25

How to Cite

Bondar, S., Voitsekhivska, L., Verbytskyi , S., Okhrimenko, Y., Klyschova Т., & Sokolova, S. (2017). STUDY OF DEPENDENCE OF CONTENT OF BONE INCLUSIONS IN MECHANICALLY SEPARATED POULTRY FROM TEMPERATURE AND TYPE OF RAW MATERIAL. FOOD RESOURCES, 5(08), 86–92. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/233

Issue

Vol. 5 No. 08 (2017): Food Resources

Section

Технічні науки

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