THE SCIENTIFIC APPROACH OF DETERMINATION POULTRY GRADE AND POULTRY PRODUCTS


https://doi.org/10.21323/2414-438X-2017-2-4-114-128

Full Text:


Abstract

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.

About the Authors

V. N. Makhonina
«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
Russian Federation

Valentina N. Makhonina — candidat of technical sciences, leading research scientist.

141552, Rzhavki, Moscow region, tel: +7–495–944–52–20



V. P. Agafonychev
«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
Russian Federation

Valerij P. Agafonychev — doctor of technical sciences, chief research scientist.

141552, Rzhavki, Moscow region, tel: +7–495–944–63–13


References

1. United Nations Economic Commission for Europe. UNECE Standart «Chicken meat. Carcasses and parts». 2012 Edition/ United Nations// New York and Geneva. — 2013.

2. United Nations Economic Commission for Europe. UNECE Standart «Turkey meat. Carcasses and parts». 2012 Edition/ United Nations// New York and Geneva. — 2013.

3. United Nations Economic Commission for Europe. UNECE Standart «Duck meat. Carcasses and parts». /United Nations// New York, Geneva. — 2010.

4. Makhonina, V.N. (2009). The study of objective quality indexes of the chicken meat to determine its grade. Poultry and poultry products, 3, 52–57. (in Russian).

5. Makhonina, V.N (2016). The study of morphological and chemical structure of the meat of whole ducks to determine its grade. Poultry and poultry products, 1, 61–64. (in Russian).

6. Gonotsky, V.A., Dubrovskaya, V.I., Dubrovsky, V.I. (1986). Increasing of the biological value of chopped semiproducts by improving the balance of essential aminoacids. Poultry and poultry products, 4, 62–64. (in Russian).

7. Lipatov, N.N. (1986). Some aspects of modeling the aminoacid balance of food. Food and processing industry, 4, 48–52. (in Russian).

8. Lipatov, N.N., Rogov I.A. (1987). Methodology design of food with required set of food value indicators. Izvestia vuzov. Pishevaya tekhnologia, 2, 9–15. (in Russian).

9. Brazhnikov, A.M. (1987). Theory of heat treatment of meat products. Мoscow, Agropromizdat. — 271 с. (in Russian).

10. Antipova, K.V., Glotova, I.A., Rogov, I.A. (2001). Research methods of meat and meat products Мoscow, Kolos.— 376 с. (in Russian).

11. Lisin, P.A., Moliboga, E.A., Kanushina, J.A., Smirnova, N.A. (2012). Estimation amino-acid of structure retsepturnoj of the mix foodstuv. Agrarian herald of the Urals, 3 (95), 26–28.

12. Nikitina, M.A., Sus, E.B., Zavgorodneva, D.V. (2014). Information technologies in development of multicomponent meat products taking into account biological value. Vsyo o myase, 4, 48–51. (in Russian).

13. Kutushev, R. (2003). Unique duckfarming factory Poultry farming, 8, 9–10. Poultry farming, 8, 9–10.

14. Dolmatova, I., Gadiev, R., Ganieva, I., Kononenko, R., Khafizov, R. (2005). Dynamic of the quantitative productivity characteristics of ducks. Poultry farming, 11, 22–24. (in Russian).

15. Salavatulina, R.M. (2005). Rational use of raw materials in sausage production. St. Petersburg, GIORD, 248 p. (in Russian).

16. Ustuzhanin, A.P. (2014). No need to fear soy proteins. Meat Technology, 3, 12–15. (in Russian).

17. Bagryantseva, O.V., Sheveleva, S.A., Khotimchenko, S.A., Baturin, A.K., Shatrov, G.N., Mazo, V.K. (2013). Actual questions of quality regulation and safety of meat and meat products. Opinion of hygienists. Meat ryad, 3 (53), 12–15. (in Russian).

18. Smodlev, N.A. (2000). Functional and technological properties of animal proteins. Meat industry, 1, 18–20. (in Russian).

19. Gorbatov, V.M., Abdulaev, M.A. (1980). The use of protein wheat flour in the production of sausages. Meat industry, 2, 16–18. (in Russian).

20. Abramova, L.S. (2003). Multicomponent canned products for nutrition of early age children based on fish raw materials. Мoscow, VNIRO. — 176 с. (in Russian).

21. Kudryashov, L.S., Lebedeva, L.I., Voitova, I.G. (2002). Perspectives of using of rice flour in the production of meat products. Meat industry, 8, 17–18. (in Russian).

22. Samylina, V.A. (2008). Edible soy enrichment for meat products Meat industry, 10, 60–62. (in Russian).

23. Aminoacid structure and the amount of total protein in products from soy beans. [Electronic resource: hptt://food-chem.ru/lektsii-po-khimii-belkov/86-aminokislotnij-sostav-i-kolichestvosummarnogo.html. Access date 15.04.2017]

24. Badichko, E.A. (2009). The study of conditions for obtaining the products of enzymatic modification of soy flour and their biochemical characteristic. Author’s abstract of the dissertation for the scientific degree of Candidat of Technical Science. Moscow, MGUPP. — 24 с. (in Russian).


Supplementary files

For citation: Makhonina V.N., Agafonychev V.P. THE SCIENTIFIC APPROACH OF DETERMINATION POULTRY GRADE AND POULTRY PRODUCTS. Theory and practice of meat processing. 2017;2(4):114-128. https://doi.org/10.21323/2414-438X-2017-2-4-114-128

Views: 255

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.


ISSN 2414-438X (Print)
ISSN 2414-441X (Online)