Biomodifying chicken stomachs for manufacturing ham product

Abstract

A deeper processing of secondary meat raw materials determines the profitability and cost-effectiveness of production. The larger volume of poultry meat is produced, the more organ meat is obtained as a by-product. A higher share of collagen-containing by-products in high-grade meat products becomes possible due to the preliminary biomodification of raw materials, in particular enzymatic processing. The paper suggests using chicken stomachs as part of ham after they were subjected to enzymatic collagenase treatment. This biomodification method makes it possible to produce ham with high organoleptic characteristics from poultry meat and chicken stomachs in a ratio of 60% and 40%.