Assessment of the safety and quality of turkey meat depending on the methods of keeping

Abstract

The research was carried out on broiler-type turkeys of the BUT-9 cross in the Republic of Mari El and private subsidiary farms. In accordance with our goals and objectives, the objects of research were blood and blood serum, red and white meat obtained from broiler turkeys of industrial type of cultivation and home type of cultivation. The study of turkey meat included: organoleptic studies, tasting evaluation of meat, determination of chemical and physico-chemical composition, energy value, amino acid and fatty acid composition of meat, microbiological studies, determination of meat freshness indicators The quality and nutritional value of meat was studied (anatomical cutting of turkey carcasses, chemical and physico-chemical indicators of meat, amino acid and fatty acid composition of meat, micro content- and macronutrients) the preservation of turkey meat of different content systems at t +2 +4 °C (organoleptic, chemical, physico-chemical, microbiological indicators) and at t-12-14 °C (organoleptic, chemical, physico-chemical indicators). White and red meat of the domestic content system is less stable during storage at t+2+4 °C according to such indicators as: pH, acidity/oxidizability coefficient, LFA, amino-ammonia nitrogen, protein, microbiological parameters (KMAFAnM). The study of the storage conditions of turkey meat at t-12-14 °C ensures the safety of meat a home growing system for 72 hours, and an industrial one for 96 hours. The meat of all growing systems, both females and males, had high stability during freezing storage. Study of storage conditions at t -12-14°C ensures the preservation of meat for 6 months without reducing the freshness indicators.