PHYSICOCHEMICAL INDICATORS OF CHICKEN AND DUCK MEAT AND THEIR BY-PRODUCTS

This article presents the physicochemical indicators of chicken, duck meat and their by-products. After that, the obtained meat products were minced again. The chemical composition, moisture binding capacity, active acidity (pH) of the environment and the ultimate shear stress (should not be present in minced meat) of the obtained finely minced poultry meat and its processed products were determined by standard methods. During the study, according to the chemical indicator, duck meat showed the highest fat content – 38,6%, and the lowest – liver – 5,31%. As for protein, the by-product of the duck stomach muscles has the highest indicator – 20,1%, and the chicken stomach muscles – the lowest indicator – 1,3%. When determining the active acidity (pH) of the medium, the highest value was found in the muscles of the duck stomach – 6,71, and the lowest value – in duck meat. Based on the results of measuring the pH of the samples, the suitability of fresh meat was shown. The study on the ability of the WBC showed that duck meat with the highest value compared to chicken and duck meat and offal had 76,2%, and duck liver with the lowest value – 17,4%. The highest value for determining the ultimate shear stress of chicken and duck meat is 182,0 kPa, and the lowest value of 154.2 kPa was observed in duck meat. Among chicken by-products, the lowest value was found in the liver – 8,2 kPa.

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