Investigation of pre-slaughtering and after-slaughtering factors that have effect on quality indices of broilers of new “Smena” cross

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.

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Modes of processing broiler chickens of the “smena” cross and their influence on meat quality

Makoveev

Kozak

Gromov

2021

IOP Conf. Ser.: Earth Environ. Sci.

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Investigation of pre-slaughtering and after-slaughtering factors that have effect on quality indices of broilers of new “Smena” cross

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Modes of processing broiler chickens of the “smena” cross and their influence on meat quality

Modes of processing broiler chickens of the “smena” cross and their influence on meat quality

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