Open AccessModes of processing broiler chickens of the “smena” cross and their influence on meat quality
Author(s) -
I.I. Makoveev,
S.S. Kozak,
I.Yu. Gromov
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/677/3/032079
Subject(s) - broiler , organoleptic , poultry meat , food science , quality (philosophy) , meat packing industry , microbiology and biotechnology , biology , philosophy , epistemology
The efficiency of modern technologies for the production of broiler chicken meat significantly affects the quality indicators of meat, its nutritional and biological value. The article presents the study results that enable determining the modes of pro-cessing “Smena” broiler chickens and the modes’ influence on the meat quality and microbiological and physicochemical indicators of meat during storage. The results of the studies proved that the carcass of broiler chickens new cross “Smena” and their part in the process of storage at the temperature of (1,0±1,0) °C on microbiological, organoleptic and physico-chemical indicators remain fresh carcases within 7 days., cuts – 5 days.