Justification of the Norms for the Use of Food Additives for Chicken Meat Products

Abstract

The research is aimed at studying the functional and technological properties of the meat of broiler chickens of the Ross-308 cross and substantiating the use of sodium pyrophosphate and mineral concentrate from eggshells in the production of poultry products. Data on changes in pH and water-binding capacity in the post-slaughter period were obtained. It has been established that the meat of broiler chickens of the Ross-308 cross is suitable for industrial processing after 5-6 hours of autolysis. In the manufacture of products, instead of phosphates, an eggshell mineral concentrate can be used.