Calitatea carcaselor de pui broiler refrigerate şi congelate
2018
Scripnic, E. | Scripnic, I. | Forabosco, F.
The study of the indices characterizing the quality of broiler carcasses is an actual and necessary periodical exercise. Determination of the quality of the meat is one of the requirements of the current consumer, it requires to know the origin of the product according to the principle from- farm-to-fork, therefore it is necessary to provide the consumer with the information. The purpose of the research was to determine the meat indexes of different weight categories of chilled chicken carcasses proposed to the consumer on the market and to compare them with the same indexes as a result of freezing of carcasses. In order to achieve the intended purpose, the carcasses of broilers were distributed by weight, the indices characterizing the meat qualities of chilled carcasses were studied, the same examination was carried out with frozen carcasses; Chemical analysis of poultry meat frozen and thawed and subjected to examination. It was found that the indices characterizing the quality of the meat after freezing for a period of 30 days were not affected by the storage.
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Эту запись предоставил Technical University of Moldova