Comparative analysis of physico-chemical, organoleptic parameters and amino acid composition of various types of poultry meat

The article presents the results of studies of physico-chemical and organoleptic parameters of various types of poultry meat. One of the important indicators in determining the quality of raw materials and when choosing them as raw materials for further processing is its physico-chemical properties and organoleptic indicators. Under laboratory conditions, the results of a study were obtained to determine the physico-chemical parameters (moisture, protein, fat, ash, pH, moisture binding ability of minced meat), organoleptic parameters (appearance, color, smell, consistency, transparency and aroma of broth, juiciness) of the quality of poultry meat of various types. The most commonly consumed types of poultry meat were purchased as research samples: broiler poultry, turkey meat and duck meat. According to the results of the study of physico-chemical studies, it was found that turkey breast fillet contains more protein and less fat than broiler breast fillet and duck. The highest moisture binding capacity was observed in turkey meat 78.3%. The pH results of the studied samples showed the value of fresh meat suitable for further processing for the production of meat products. The article also presents the results of a comparative assessment of the biological value of poultry meat. The results of the study make it possible to assess the quality of regional raw materials.

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