Assessment of chicken meat quality by different methods of their growing

https://elibrary.ru/OXOTJC

Abstract

The article studies the meat yield, tasting characteristics, nutritional and energy value of chicken meat of different origins and under different growing conditions. The highest yield after smoking is observed in broiler carcasses. Broiler meat, compared to the meat of laying hens and domestic chickens, is more juicy and tender. However, the meat of chickens raised in farm conditions had a richer taste and aroma. In terms of protein content, broiler chicken meat slightly exceeded that of chickens raised in farm conditions, and by 1.53% — meat of pullets of egg cross. The lowest energy value of 1 kg of meat was in the third group — 1855 kcal, which is 195-225 kcal less than in the first and second groups.