Results of comparative research of different poultry meats separated with the use of mechanical appliances

Authors

  • S. Bondar Institute of Food Resources NAAS
  • Yu. Okhrimenko Institute of Food Resources NAAS
  • Т. Klyshchova
  • С. Verbytskyi Institute of Food Resources NAAS

Keywords:

bone fragments, calcium content (by mass), mechanically deboned poultry meat, mechanically divided poultry meat, mechanically separated poultry meat

Abstract

Results of informational retrieval concerning mechanical separation methods of meat and bone raw materials from poultry these being divided with the use of mechanical means are adduced and principal varieties of the corresponding technological equipment are characterized. Data on principal difference between two varieties of poultry meat divided with the use of mechanical means – mechanically separated poultry meat and mechanically deboned poultry meat are specified. Results of research of physical and chemical characteristics – protein, fat, water, ash contents (by mass) of the stuffs obtained with the use of different dividing methods and also research of calcium content (by mass), bone fragments content (by mass) and their dimensions, together with microbiological purity parameters made it possible to obtain data necessary to formulate scientifically based recommendations on possibility and practical aspects of using the mechanically separated poultry meat in formulations of sausages and other ground meat products, including the products for those the use of mechanically deboned meat is limited by norms in forth. At the same time it is also necessary to carry out the research to determine physical, chemical and other parameters of ground meats obtained by grinding of meats deboned by hand and to compare the parameters with those of mechanically separated poultry meat.

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Published

2021-11-06

How to Cite

Bondar, S., Okhrimenko, Y. ., Klyshchova Т., & Verbytskyi С. (2021). Results of comparative research of different poultry meats separated with the use of mechanical appliances. FOOD RESOURCES, 3(05), 64–71. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/374

Issue

Vol. 3 No. 05 (2015): Food Resources

Section

Технічні науки

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