Open AccessTechnological solution for turkey meat processing
Author(s) -
Максим Ребезов,
Mars Khayrullin,
T I Bezhinar,
Оксана Владимировна Зинина,
Т. И. Середа,
E E Drapeko
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/613/1/012120
Subject(s) - organoleptic , product (mathematics) , meat packing industry , food science , business , crossbreed , agricultural science , white meat , red meat , microbiology and biotechnology , mathematics , biology , zoology , geometry
Turkey meat is the most valuable product for human nutrition. In this research, we suggest a technological solution for food production from turkey meat, as well as assess the influence of cross on the organoleptic characteristics of the product. The technological result of this invention was a slight reduction in the time cost of producing a gourmet food from poultry meat (turkey), while maintaining a fairly high sensory characteristics of the finished product. Also, the developed product expands the range of meat delicacies that will be presented on the domestic market. An organoleptic evaluation showed that the crossbred meat of Hybrid crosses the meat of white broad-chested crosses. It was established that the best rating was given to a product made from meat of medium cross-country hybrid poultry Hybrid Grade Maker (group III). The score was 8.62 points.