SUBSTANTIATION OF RATIONAL CONDITIONS OF REFRIGERATION PROCESSING IN THE TECHNOLOGY OF BROILER MEAT PRODUCTION

Authors

  • Nina Usatenko Pereyaslav-Khmelnytsky Hryhoriy Skovoroda State Pedagogical University, Pereyaslav-Khmelnytsky, Ukraine
  • Maryna Kalashnik Pereyaslav-Khmelnytsky Hryhoriy Skovoroda State Pedagogical University, Pereyaslav-Khmelnytsky, Ukraine
  • Kateryna Kopylova Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • Serhii Verbytskyi Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • Yurii Okhrimenko Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • Tetiana Kryzhska Sumy National Agrarian University, Sumy, Ukraine

DOI:

https://doi.org/10.31073/foodresources2020-15-20

Keywords:

broilers, chilled poultry meat, frozen poultry meat, thawed poultry meat, microstructural characteristics, technologically functional characteristics, physical and chemical characteristics

Abstract

The subject of research – conditions of refrigeration processing of carcasses in the technology of production of broiler meat to improve its quality characteristics at this stage and such determining factors of the process as microstructural and structural characteristics of histological sections of chilled and thawed white muscle tissue; the ratio in muscle tissue of protein fractions – myofibrillar to sarcoplasmic and the mass fraction of moisture in the mass fraction of protein. The purpose of the study – substantiation of rational conditions for refrigeration processing of carcasses in the technology of meat production of broilers to improve quality characteristics. Methods. Standard and practical research methods for raw meats. The results of the study. It was found that convection cooling of broiler chickens' carcasses  using cold air or a finely dispersed water-air medium (hydroaerosols) is the most rational method, the use of which at this stage of refrigeration processing provides high quality and technologically functional characteristics of meat. Based on the principle of maximum preservation of the integrity of the structure of muscle fibers in the freezing-thawing processes, regardless of the cooling method, the rational freezing temperature is t = –40°С ± 1°С. The greatest degree of regressive influence on quality characteristics is observed in muscle tissue obtained from carcasses cooled with water and frozen at the temperature of –20°C ± 1°C. Scope of research results. The results of the research will be used to improve the technology of refrigeration processing of carcasses of broiler chickens at enterprises that carry out slaughter and primary processing of poultry.

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References

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Published

2020-12-25

How to Cite

Usatenko, N., Kalashnik, M., Kopylova, K., Verbytskyi , S., Okhrimenko, Y., & Kryzhska, T. (2020). SUBSTANTIATION OF RATIONAL CONDITIONS OF REFRIGERATION PROCESSING IN THE TECHNOLOGY OF BROILER MEAT PRODUCTION. FOOD RESOURCES, 8(15), 185–194. https://doi.org/10.31073/foodresources2020-15-20

Issue

Vol. 8 No. 15 (2020): Food Resources

Section

Технічні науки

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