Development of technology for cutting poultry carcasses ensuring expansion of the range of separated parts and their high consumer characteristics

Abstract

The range of parts of poultry carcasses manufactured by poultry processing enterprises was studied, as a result of which the need to expand it in the current state standard was established. Technological schemes for cutting poultry carcasses have been developed to expand the range of allocated parts. An experimental batch of poultry meat was developed on an automated line for cutting poultry carcasses using a new cutting scheme, and the quality and safety indicators of the obtained parts of the carcasses were studied. Taking into account the developed schemes and conducted studies, a standard technological manual for the manufacture of poultry meat is being developed and the current state standard is being revised.