Technological modes effecting weight alterations of broiler carcasses

Authors

  • N. Usatenko Institute of Food Resources NAAS

Keywords:

absorption, carcasses weight, chilling, immersion, meat, storing, technologically added water

Abstract

Scientifically grounded data on the influence of technological factors (physical parameters of the operational environment and initial carcasses weight) on variation of broiler carcasses weight during the technological process of their chilling by immersion in water and storing for 24 h were obtained. It was determined that in the technological process of water immersion chilling broiler carcasses of 1,19-1,32 kg weight absorbed 1,3 times bigger amount of water than the carcasses of 1,76-1,91 kg weight.

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References

Regulation (EC) No 543/2008 laying down detailed rules for the application of Council Regulation (EC) No 1234/2007 as regards the marketing standards for poultrymeat (ОВ L 15, 17.6.2008, С. 46).

ДСТУ 3143-95 «М’ясо птиці (тушки курей, качок, гусей, індиків, цесарок). Технічні умови» – Діє від 1997-01-01. – К.: Держспоживстандарт України, 1995. – С. 18.

Гущин В. В., Махонина В. Н. Определение мясных индексов качества потрошеных тушек цыплят-бройлеров и их частей // Птица и птицепродукты. – 2010. – № 6. – С. 50-53.

Published

2014-12-25

How to Cite

Usatenko, N. (2014). Technological modes effecting weight alterations of broiler carcasses. FOOD RESOURCES, 2(03), 92–97. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/519

Issue

Vol. 2 No. 03 (2014): Food Resources

Section

Технічні науки

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