THE SCIENTIFIC APPROACH OF DETERMINATION POULTRY GRADE AND POULTRY PRODUCTS
There was proposed the system of classification of poultry by grades, taking into account the rate of individual bone-in and boneless pieces, and minced meat according to objective quality indexes, namely the ratio of the mass fraction of fat and mass fraction of protein in terms of protein quality...
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| Format: | Article |
| Language: | English |
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The V.M. Gorbatov All-Russian Meat Research Institute
2018-01-01
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| Series: | Теория и практика переработки мяса |
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| Online Access: | https://www.meatjournal.ru/jour/article/view/82 |
| _version_ | 1797877174095577088 |
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| author | V. N. Makhonina V. P. Agafonychev |
| author_facet | V. N. Makhonina V. P. Agafonychev |
| author_sort | V. N. Makhonina |
| collection | DOAJ |
| description | There was proposed the system of classification of poultry by grades, taking into account the rate of individual bone-in and boneless pieces, and minced meat according to objective quality indexes, namely the ratio of the mass fraction of fat and mass fraction of protein in terms of protein quality (ratio of tryptophan to hydroxyproline), the ratio of the energy value and other indicators established for land and water-floating bird and is comparable to similar measures for beef and pork. Was given the quantitative criteria for rating the quality of poultry meat for content of muscle, connective and fatty tissues (skin with fat) in gutted carcass and its parts, installed there output and factors consumer value (FCV). Also was given the comparative rate of biological value of raw meat of slaughter animals and poultry, poultry meat mechanically deboning and nutritional supplements of animal and vegetable origin. It is established, that poultry meat mechanically separated on the functional-technological properties and bioavailability significantly superior to animal and vegetable proteins. The biological value of the lump meat of chickens-broilers and hens egg directions 1 grade has values 73.12 and 72.92%, the same time the biological value of goose meat from deboning carcasses of 2 and 1 grades has high values and varies from 79.77 to 81.14%. The new approach of the definition types of meat poultry and poultry products increases the range of foods allowed by the introduction in the recipe of sausage stuffing alternative sources of raw materials of animal and vegetable origin, adequate and balanced protein composition that is a definite contribution to the solution of the problem of providing the population with goods of high quality and enhance production efficiency. |
| first_indexed | 2024-04-10T02:13:06Z |
| format | Article |
| id | doaj.art-7ee0e6a776d14f8782ca1a9dbfac95ad |
| institution | Directory Open Access Journal |
| issn | 2414-438X 2414-441X |
| language | English |
| last_indexed | 2024-04-10T02:13:06Z |
| publishDate | 2018-01-01 |
| publisher | The V.M. Gorbatov All-Russian Meat Research Institute |
| record_format | Article |
| series | Теория и практика переработки мяса |
| spelling | doaj.art-7ee0e6a776d14f8782ca1a9dbfac95ad2023-03-13T08:32:49ZengThe V.M. Gorbatov All-Russian Meat Research InstituteТеория и практика переработки мяса2414-438X2414-441X2018-01-012411412810.21323/2414-438X-2017-2-4-114-12862THE SCIENTIFIC APPROACH OF DETERMINATION POULTRY GRADE AND POULTRY PRODUCTSV. N. Makhonina0V. P. Agafonychev1«All-Russian Scientific Research Institute of Poultry Processing Industry» — Branch of the Federal State Budget Scientific Institution Federal Scientific Center «All-Russian Research and Technological Poultry Institute» of Russian Academy of Sciences«All-Russian Scientific Research Institute of Poultry Processing Industry» — Branch of the Federal State Budget Scientific Institution Federal Scientific Center «All-Russian Research and Technological Poultry Institute» of Russian Academy of SciencesThere was proposed the system of classification of poultry by grades, taking into account the rate of individual bone-in and boneless pieces, and minced meat according to objective quality indexes, namely the ratio of the mass fraction of fat and mass fraction of protein in terms of protein quality (ratio of tryptophan to hydroxyproline), the ratio of the energy value and other indicators established for land and water-floating bird and is comparable to similar measures for beef and pork. Was given the quantitative criteria for rating the quality of poultry meat for content of muscle, connective and fatty tissues (skin with fat) in gutted carcass and its parts, installed there output and factors consumer value (FCV). Also was given the comparative rate of biological value of raw meat of slaughter animals and poultry, poultry meat mechanically deboning and nutritional supplements of animal and vegetable origin. It is established, that poultry meat mechanically separated on the functional-technological properties and bioavailability significantly superior to animal and vegetable proteins. The biological value of the lump meat of chickens-broilers and hens egg directions 1 grade has values 73.12 and 72.92%, the same time the biological value of goose meat from deboning carcasses of 2 and 1 grades has high values and varies from 79.77 to 81.14%. The new approach of the definition types of meat poultry and poultry products increases the range of foods allowed by the introduction in the recipe of sausage stuffing alternative sources of raw materials of animal and vegetable origin, adequate and balanced protein composition that is a definite contribution to the solution of the problem of providing the population with goods of high quality and enhance production efficiency.https://www.meatjournal.ru/jour/article/view/82the poultry carcasslump meatthe objective quality indexesmuscle and connective tissue proteinnutritional valuegrade of meat and poultry productsthe method of determining grades |
| spellingShingle | V. N. Makhonina V. P. Agafonychev THE SCIENTIFIC APPROACH OF DETERMINATION POULTRY GRADE AND POULTRY PRODUCTS Теория и практика переработки мяса the poultry carcass lump meat the objective quality indexes muscle and connective tissue protein nutritional value grade of meat and poultry products the method of determining grades |
| title | THE SCIENTIFIC APPROACH OF DETERMINATION POULTRY GRADE AND POULTRY PRODUCTS |
| title_full | THE SCIENTIFIC APPROACH OF DETERMINATION POULTRY GRADE AND POULTRY PRODUCTS |
| title_fullStr | THE SCIENTIFIC APPROACH OF DETERMINATION POULTRY GRADE AND POULTRY PRODUCTS |
| title_full_unstemmed | THE SCIENTIFIC APPROACH OF DETERMINATION POULTRY GRADE AND POULTRY PRODUCTS |
| title_short | THE SCIENTIFIC APPROACH OF DETERMINATION POULTRY GRADE AND POULTRY PRODUCTS |
| title_sort | scientific approach of determination poultry grade and poultry products |
| topic | the poultry carcass lump meat the objective quality indexes muscle and connective tissue protein nutritional value grade of meat and poultry products the method of determining grades |
| url | https://www.meatjournal.ru/jour/article/view/82 |
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