The efficiency of modern technologies for the production of broiler chicken meat significantly affects the quality indicators of meat, its nutritional and biological value. The article presents the study results that enable determining the modes of pro-cessing “Smena” broiler chickens and the modes’ influence on the meat quality and microbiological and physicochemical indicators of meat during storage. The results of the studies proved that the carcass of broiler chickens new cross “Smena” and their part in the process of storage at the temperature of (1,0±1,0) °C on microbiological, organoleptic and physico-chemical indicators remain fresh carcases within 7 days., cuts – 5 days.
Limited shelf life of chilled poultry meat hinders its transportation over long distances to remote areas of consumption. In this regard, it is necessary to develop a storage technology for chilled poultry meat with prolonged shelf life. The study was carried out on meat samples of broiler chickens produced in accordance with GOST 31962-2013 and cooled by water evaporation. An IS 203.4 temperature recorder was used to measure meat temperature, and a TESTO 205 device was used to measure pH. The microbiological, physicochemical, and sensory characteristics of meat were determined according to standard methods. The shelf life of chilled meat was determined in accordance with MUK 4.2.1847-04 Sanitary and epidemiological assessment of justification for the shelf life and storage conditions of food products. The study showed that meat stored at −2.0 ± 1.0 °C remains fresh for 20 days in terms of microbiological, physicochemical and organoleptic characteristics. It was found that meat can be transferred from a supercooled state to a chilled one in order to increase the shelf life to 15 days at a storage temperature of -2.0 ± 1.0 °C.
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