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• W4289539216 abstract "The purpose of this work was to study the influence of technological aspects on the quality characteristics of MMV (mechanically deboned poultry meat at low pressure), in order to obtain more informative material that could be used when carrying out work on the standardization of this product, which could contribute to the observance of laws about food products. It has been proved that, when carrying out work in this direction, detailed data on the characteristics of the MMV can be obtained from the results of complex histochemical studies. So, based on the results of macro- and microstructural analyzes, it is possible to determine the component composition of the product, and the nutritional value, functional and quantitative characteristics of the components - according to the results of chemical research. The identification of the MMV obtained according to the conditions of the experiment on a screw-type press, equipped with a perforated filter sleeve with a hole diameter of Ш = 3.0 mm, carried out in this way, had the following evidence base: the dominant presence of crushed muscle tissue with intact structure in the micrograph and less significant - fatty (similar to minced meat from hand deboned poultry meat), as well as the presence in the structure of bone marrow fragments and bone inclusions - components that technically inevitably fall into mechanically deboned meat when crushing meat and bone raw materials under pressure in the equipment. Chemical medians determined that, with the same yield, the amount of total protein and fat in the MMV approximately corresponded to minced meat from hand-boned poultry meat, and the Ca - content did not exceed the norm established by regulatory enactments - 0.07%. The results of macrostructural analysis showed that the linear dimensions of the bone inclusions, in general, did not exceed 1.0 mm, and the lateral dimensions did not exceed less than 2 mm." @default.
• W4289539216 created "2022-08-03" @default.
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• W4289539216 date "2021-12-20" @default.
• W4289539216 modified "2023-10-06" @default.
• W4289539216 title "NON-STANDARDIZED RAW MATERIAL FOR THE MEAT INDUSTRY" @default.
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• W4289539216 doi "https://doi.org/10.47612/2073-4794-2021-14-4(54)-34-40" @default.
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