FEASIBILITY OF USING CHICKEN BY-PRODUCTS IN PRODUC-TION CHOPPED SEMI-FINISHED PRODUCTS

CGKUKR

Abstract

The study relates to the food industry for the production of combined products from raw meat and offal of broiler chickens. The purpose of the research is to develop a technology for minced products from broiler chicken fillets and offal to obtain finished products with good organoleptic indicators of high quality and for the purpose of rational use of poultry products. For the composition of minced meat, chilled muscle stomachs and poultry hearts were used in accordance with GOST 31657-2012. The maximum score of 4.9 points was received by minced products from broiler chicken fillets, and the same was also assessed for test samples No. 1, which included broiler chicken fillets and muscle stomachs in a ratio of 1:1. Cutlets prepared on the basis of chicken hearts received the lowest number of points, tasters reduced the points for smell, juiciness and taste. The highest protein content was in products prepared on the basis of muscular stomachs 20.1 %, with a lower fat content. Losses during heat treatment were less in cutlets, which included muscular stomachs, they amounted to 8-11 %. A product with unique consumer indicators with a lower raw material cost was obtained.