FOOD RESOURCES 2021. Issue N 17. Article 05 — Інститут продовольчих ресурсів НААН України

Деталі: Опубліковано: Середа, 22 грудня 2021, 11:47; Перегляди: 355

5. RESEARCH OF SAFETY AND QUALITY PARAMETERS OF THE MECHANICALLY SEPARATED POULTRY MEAT
https://doi.org/10.31073/foodresources2021-17-05
Liubov Voitsekhivska, Larysa Borsoliuk, Serhii Verbytskyi, Yurii Okhrimenko
Pages: 46-53

Abstract
The initial stage in the production of poultry products is cutting of carcasses into parts, the separation of meat from the breast and legs, the deboning of low-value raw materials by the separation of muscle and bone tissue. Mechanical deboning of meat and bone residues is performed in order to obtain valuable protein-containing raw materials – mechanically deboned meat, in particular, mechanically separated poultry meat. Relevance of the topic – Introduction of advanced technologies in the domestic poultry processing industry. The subject of research is the parameters of safety and quality of mechanically separated poultry meat. The purpose of the work is to study the safety and quality parameters of mechanically separated poultry meat, to determine the most acceptable physical and chemical parameters, including the content of bone inclusions, calcium and total phosphorus. Research methods. Determination of physical and chemical parameters of mechanically separated poultry meat: mass fraction of moisture, mass fraction of fat, mass fraction of protein, as well as microbiological parameters was carried out according to standard methods. Statistical processing of the results obtained was carried out on the basis of calculating the arithmetic mean values and the mean square error. Research results Under the action of the separation pressure, bone tissue is destroyed, and the smallest particles necessarily enter the meat mass as a result. The number and size of bone inclusions are regulated by normative documents and, accordingly, affect the quality and safety of mechanically separated poultry meat and products made from it. The greater the separation pressure, and hence the yield, the greater the total mass fraction of fat in mechanically separated poultry meat at the outlet is obtained, the decrease in the fat content and the degree of grinding brings its quality parameters closer to the characteristics of manually deboned and then minced meat. The most acceptable values of physical and chemical parameters of mechanically separated poultry meat have been determined: mass fraction of protein – 14%, mass fraction of fat – 12%, mass fraction of moisture – 73%; safety indicators: mass fraction of bone inclusions – 0.3%, mass fraction of calcium – 0.07%, mass fraction of total phosphorus – 0.25%. In terms of microbiological parameters, mechanically separated poultry meat met the requirements of “Microbiological criteria for establishing safety parameters of food products”.
Keywords: poultry meat, deboning, mechanically deboned poultry meat, mechanically separated poultry meat, bone inclusions

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