Assortment of poultry products. Product characteristics of poultry and game meat. Poultry meat quality certificate

Poultry farming- a branch of livestock farming whose task is to breed poultry. In meat poultry farming, chickens of meat breeds and lines, ducks, turkeys, geese, and less often guinea fowl and quail are used.

Poultry meat

Main types of poultry– chickens, geese, ducks, turkeys, guinea fowl and quail. Poultry meat is valued for its high taste. It consists of the same tissues as the meat of slaughtered animals, but has distinctive features. Poultry meat is more tender, muscle tissue contains less connective tissue, it is easier and more completely absorbed by the human body.

Poultry meat is divided by type, age, processing method, and thermal state.

The bird is distinguished by its high precocity, reaching slaughter weight at 2-3 months of age, and also with a high yield of edible parts (55-65%). The slaughter yield of gutted poultry carcasses reaches 57-60%, semi-gutted - 77-80%.

The fats contained in meat determine the high energy value of meat products, participate in the formation of aroma and taste of products and contain polyunsaturated fatty acids in sufficient quantities for humans. The muscle tissue of meat contains extractive substances that are involved in the formation of the taste of meat products and belong to the energetic stimulants of the secretion of the gastric glands. A person receives all the minerals he needs with meat and meat products. Meat foods are especially rich in phosphorus, iron, sodium, and potassium. In addition, meat contains a number of microelements.

The nutritional value poultry meat is characterized by the amount and ratio of proteins, fats, vitamins, minerals and the degree of their absorption by the human body; it is also determined by the energy content and taste properties of meat.

All these characteristics, along with the relatively low cost, have made poultry meat extremely popular, both in home nutrition and in the preparation of dishes at catering establishments, including therapeutic and prophylactic products.

The purpose of this course work is to study the commodity characteristics and examination of the quality of poultry meat.

In accordance with the goal, the following tasks were formulated:

1 study the chemical composition and nutritional value of poultry meat;

2 consider the factors shaping the quality of poultry meat;

3 study the classification and assortment of poultry meat;

4 study the requirements for packaging, labeling, transportation, storage and sale of poultry meat;

5 consider ways to falsify poultry meat;

6 study the requirements for the quality of poultry meat.

Poultry meat is a carcass or part of a carcass obtained after the slaughter and primary processing of poultry and representing a combination of various tissues - muscle, connective, fat, bone, etc.

In terms of chemical composition, poultry meat differs from the meat of slaughtered animals in its increased content of biologically valuable proteins and easily meltable fat. Poultry meat contains (in%): water - 50-70; proteins – 16-22; fat – 16-45; minerals and vitamins, extractives, small amounts of carbohydrates (glycogen).

The nutritional value of poultry meat is characterized by the amount and ratio of proteins, fats, vitamins, minerals and the degree of their absorption by the human body; it is also determined by the energy content and taste properties of meat. Meat with an equal content of proteins and fats is better digestible and has good taste.

Muscle tissue has the greatest nutritional value, since it contains predominantly complete proteins with the most beneficial essential amino acids for the human body.

The percentage of incomplete proteins to complete ones in poultry meat is about 7%, and in beef – 15-20%. Different muscles of the same bird have different chemical compositions.

The chemical composition of poultry meat depends on the same factors as the composition of meat from slaughtered animals: age, fatness, breed, fattening conditions, part of the carcass, type of bird. The good digestibility of poultry meat (96%) is explained by its chemical composition.

Due to its melting properties, fat is easily digestible, and when frying poultry, it is evenly distributed throughout the muscle tissue. Poultry fat belongs to the group of solid fats. Its digestibility by the human body is about 93%. The composition of poultry fat consists mainly of triglycerides of stearic, palmitic and oleic fatty acids (the latter constitutes up to 47% of all fatty acids that make up goose fat). In addition to the fatty acids listed, chicken and geese fat also includes linoleic, myristic and lauric acids. Volatile fatty acids contain no more than 0.1-0.2%. The acid number of internal fat is higher than that of subcutaneous fat. It has a high iodine number (64-90), acid number - 0.6.

Intermuscular fat has the lowest melting point. The melting point of poultry fat is influenced by feed. The coloring matter of bird fat is carotene and xanthophyll. The chemical composition and nutritional value of poultry meat are presented in Table 1.

Table 1 - Chemical composition and nutritional value of poultry meat (per 100 g of product)

Having analyzed the data in Table 1, we can say that the most water is contained in the meat of chickens and hens (61.9 -68.1 ml), the least in geese and ducks (45.0 - 56.7 ml). The maximum amount of proteins in turkey meat (19.5021.6 mg). The second place in the amount of protein among poultry meat is occupied by hens and chickens (18.2 - 21.2 g). The least protein is found in the meat of geese and ducks (15.2 - 17.2 g).

The meat of geese and ducks is rich in fats (24.2 - 39.0 g), chickens, chickens, and turkeys have less fat (8.2 - 22.0 g). The least amount of ash is found in duck meat (0.6 - 0.9 g). For other types of poultry meat, the ash content is relatively the same (0.8 -1.1 g).

Poultry meat contains most of the known minerals, but potassium predominates - most in turkeys and ducks (up to 257 mg per 100 g of meat), phosphorus - most in turkey (up to 227 mg per 100 g), calcium (up to 18 mg per 100 g of meat). d), sodium (up to 100 mg per 100 g), iron (up to 2.4 mg per 100 g), magnesium (up to 34 mg per 100 g). Among the vitamins in poultry meat there are: (in mg per 100g) - A (up to 0.07), B 1 (up to 0.18), B 2 (up to 0.26), PP (up to 8.0).

Goose meat is fattier than duck (up to 20% fat) and tougher. Turkey meat is very tender and never causes allergies, so it is recommended for children. Compared to other types of birds, it contains a small amount of cholesterol - 74 mg per 100 g. It is rich in iron, selenium, magnesium and potassium, and contains vitamins: PP, B 6, B 12, B 2.

Chicken meat, based on its chemical composition, can be classified as a dietary food. The most useful is white boiled chicken meat (especially breast), which is considered a dietary product.

There are more proteins in poultry meat (chickens, turkeys) than in the meat of slaughtered animals, and they are mostly water-soluble. Poultry proteins contain virtually no collagen and elastin, which characterizes its good digestibility and nutritional value (a lot of complete proteins). Poultry meat contains all essential amino acids (up to 3000 mg per 100 g of edible portion) and up to 11,000 mg of non-essential amino acids.

White meat contains more extractive substances, so consuming poultry broth promotes increased secretion of digestive juices. In this regard, the meat of adult poultry is more valuable. Land poultry meat is suitable for children's and dietary nutrition.

A person receives all the minerals he needs with meat and meat products.

Poultry offal is inferior to meat in terms of fat content, but is almost equivalent in protein; its energy value ranges from 662 kJ (heart) to 1037 kJ (neck).

The morphological composition of poultry meat differs from the composition of slaughtered animals in that the bones of the poultry skeleton are thin and light, but very strong.

The skeleton of a bird consists of the bones of the skull, spine, chest, pelvis, wings and legs. The spine is fused. The long bones are empty (without a brain) and filled with air, which enters through the endings of the pulmonary bronchi, which allows the bird to fly. Bone tissue makes up 14% of live weight.

The muscle tissue of poultry is quite dense, finely fibrous, and less layered with connective tissue (it is looser than that of animals). The muscle fibers of meat breeds of birds are thicker than those of egg-laying birds, and thicker in males than in females. The color of the muscles characterizes the bird species. So, in chickens and turkeys the color of the muscle is white with a pink tint, and in geese and ducks it is dark. The mass of the pectoral muscles is large and sometimes exceeds the mass of the thighs and lower legs. The thoracic part is 24.7%, the leg part is 32.85, the dorsal-scapular part is 24.2%, the neck is 7.3%, the wings are 10.5%.

Fat deposits in poultry are located under the skin (on the back, chest, abdomen, in the tail area), on the intestines and stomach. If fat is distributed evenly throughout the muscles, the meat is tastier and more tender. An adult bird is fatter than a young bird. The total amount of fat is greater in geese and ducks - up to 45%, somewhat less in chickens.

The bird's skin is thin, mobile, white or yellow.

The bird's digestive organs are the crop (the protruded back of the esophagus), in which food is moistened, and the stomach, where food is ground by strong muscles, which are helped by coarse sand pecked by birds.

The bird's legs consist of metatarsus and toes, covered with flat scales of various (usually yellow) colors.

The ratio of edible and inedible parts of a bird depends on the species, fatness, age, and method of fattening, especially due to the accumulation of fat.

Edible parts vary depending on the fatness category from 59.6 to 65.6%, including muscle tissue accounting for up to 55%, edible offal - up to 10%. Inedible parts account for up to 35-40%, including bones - 14-18%; feather, blood – 22%.

The quality of poultry meat is formed under the influence of a number of factors: both intravital, characterized by the characteristics of the genotype, housing conditions, and post-slaughter - processing technology, storage, etc. In addition to hereditary factors (species, breed, line, cross), gender and age, the quality of meat is also influenced by environmental factors, in particular feeding. The level of protein, metabolic energy, combination of feed in diets, etc. are important in feeding poultry. For example, the amino acid composition of vitamin-mineral premixes and feed affects the rate of metabolism and the formation of lipids in the body; The fatty acid composition of meat is associated with the addition of vegetable and animal fats. The quality of poultry meat is also affected by housing conditions. Thus, broilers raised in cages have fattier meat than their peers, which are kept on the floor, on deep litter. Ultraviolet irradiation of chickens increases lipids and dry matter in muscle tissue, which improves meat quality and nutritional value.

Classification V.V. Gushchin, allows you to systematize according to general principles any defects and deviations that arise in the technological chain, and determine their impact on the quality of poultry meat. Factors influencing the quality of poultry meat are presented in Fig. 1.

“The influence of negative factors on the quality indicators of poultry meat is classified in the following areas: nutritional and biological value, consumer acceptability, food safety and functional and technical properties” [Gushchin, 2002].

Poultry production and processing involves a series of interrelated steps designed to transform poultry into cook-ready carcasses, trimmed carcasses, or various types of boneless meat products. The acceptability of avian muscle tissue as a food product depends largely on the chemical, physical and structural changes that occur in the muscle during its transformation into meat.

Figure 1 – Classification of factors that can negatively affect the quality indicators of poultry meat during its cultivation, delivery and processing

In poultry production, pre-slaughter factors influence not only the growth of muscle mass, their composition and degree of development, but also determine the condition of the bird at slaughter. Thus, the events that take place immediately before and after the death of the bird significantly affect the quality of the meat.

Biochemical changes in poultry meat have not been studied enough; there is no consensus on the significance and timing of its maturation. However, most studies in recent years in this direction have shown that the ripening process has a positive effect on the quality of the product, improving its organoleptic characteristics.

Post-slaughter changes in poultry meat (rigor mortis, ripening, deep autolysis) occur as in the meat of slaughtered animals, but are characterized by a higher intensity, which is associated with the peculiarities of the morphological and chemical composition of the bird.

The ripening process improves the juiciness, tenderness, aroma and digestibility of meat. This process takes place faster in the pectoral muscles of the bird. The entire process of post-mortem meat modification takes from 3 to 6 days, depending on the fatness: the more plump the carcass, the longer the rigor and ripening take. During ripening, the amount of sulfur-containing amino acids (during the breakdown of proteins), aromatic hydrocarbons, etc. increases.

According to the classification proposed by Fletcher, pre-slaughter factors that influence the quality of meat can be divided according to the time of their influence into two categories: having a long-term or short-term effect. Long lasting influencing factors affect the bird constantly, throughout its entire life - genetic and physiological characteristics, diets and diet, living conditions and past diseases.

Short-term factors affecting the quality of poultry meat operate during the last 24 hours of a bird's life. These include: collection (pre-slaughter holding without feed and water, catching), transportation, maintenance at the slaughterhouse, unloading, fixation on the line and immobilization, stunning and slaughter.

The quality of poultry meat is influenced by a large number of pre-slaughter factors; those that act during the last 24 hours of a bird’s life are especially important. These short-term factors influence carcass yield (weight loss), carcass defects (bruises, dislocations and broken bones), carcass microbiological contamination and muscle metabolic capacity. There is good evidence that stressful collection conditions, such as catching birds and placing them in cages, affect the post-mortem functional properties of muscles. In recent years, problems associated with food poisoning and infection have increased, forcing poultry companies to increasingly focus on the conditions of live poultry to ultimately meet the principle of farm-to-table food safety.

Poultry is processed on mechanized or automated lines. To do this, poultry is transported by overhead or cable conveyors, which are equipped with devices for regulating the speed of movement, which helps to increase the productivity of the poultry processing line.

The poultry processing line consists of several conveyors:

Primary processing;

Waxing (waterfowl only);

Evisceration;

Cooling;

Sorting.

Primary processing of poultry includes all technological operations up to the preparation of carcasses for gutting. The scheme for the primary processing of poultry is shown in Fig. 2.

If the bird is stunned poorly or the slaughter is carried out incorrectly, the blood vessels inside the cavity of the carcass fill with blood and redness of the skin occurs on the surface. Such carcasses are either rejected or sent for industrial processing.

Figure 2 - Scheme of primary processing of poultry

Industrial methods of poultry slaughter are based on cutting the carotid artery and jugular vein.

Gutting- the process of removing internal organs, i.e. intestines, offal (liver, heart, gizzard), lungs and kidneys. In industry, evisceration includes removal of the crop, trachea, esophagus, oviduct, testes, longitudinal incision of the abdominal cavity and removal of internal organs, separation of the heart, liver, gizzard, intestines, glandular stomach, lungs, kidneys, and neck.

After gutting, the carcasses are washed, sorted, heat-treated (cooled or frozen) and packaged.

The quality of the resulting meat can vary widely under the influence of natural factors, growing and transportation conditions, pre-slaughter housing of animals, slaughter and primary processing conditions, and refrigerated storage parameters.

After the end of an animal’s life, due to the cessation of oxygen supply, the absence of oxidative transformations and blood circulation, inhibition of synthesis and energy production, accumulation of metabolic end products in tissues and disruption of the osmotic pressure of cells, self-disintegration of intravital systems and spontaneous development of enzymatic processes take place in meat. retain their catalytic activity for a long time. As a result of their development, tissue components decompose, the quality characteristics of meat change (mechanical strength, level of water-binding capacity, taste, color, aroma) and its resistance to microbiological processes.

Meat autolysis is the process of spontaneous changes in the chemical composition, structure and properties of raw meat after the slaughter of an animal under the influence of the meat’s own enzymes.

Figure 3 - Effect of autolysis on meat pH

The change in the properties of meat occurs in a certain sequence in accordance with the main stages of autolysis (fresh meat → rigor mortis → resolution of rigor mortis and maturation → deep autolysis), and its quality indicators differ significantly.

Fresh meat includes meat immediately after the animal is slaughtered and the carcass is cut up (for poultry meat up to 30 minutes). In it, the muscle tissue is relaxed, the meat is characterized by a soft consistency, relatively low mechanical strength, and high water-binding ability. The taste and smell of such meat are not sufficiently expressed. Normal fresh meat has a pH of 7.2. After slaughter, during the process of ripening the meat and the accumulation of lactic and phosphoric acids, the pH in the meat of healthy poultry decreases to 5.6-5.8, in the meat of sick individuals - 6.3-6.5, in state of agony and corpses - 6.8-7.0.

Approximately 3 hours after slaughter, the development of rigor mortis begins, leading to a sharp decrease in water-binding capacity, an increase in mechanical strength, a decrease in pH to 5.5-5.6, and deterioration in color and odor. The meat gradually loses its elasticity, becomes tough and difficult to machine. This meat retains increased rigidity even after cooking. Complete rigor mortis occurs at different times depending on the characteristics of the animal and environmental parameters.

After complete rigor, the resolution of rigor begins: the muscles relax, the strength properties of the meat decrease, and the water-binding capacity increases. However, the culinary characteristics of meat (tenderness, juiciness, taste, smell and digestibility) have not yet reached the optimal level and are revealed with the further development of autolytic processes.

In technological practice no established indicators full maturity of the meat and therefore precise ripening dates. This is explained primarily by the fact that the most important properties of meat do not change simultaneously during ripening. Thus, hardness decreases most noticeably 5-7 days after slaughter (at 0-4°C) and subsequently, although slowly, continues to decrease. Organoleptic indicators reach optimum after 10-14 days. There is no further improvement in smell and taste. A particular method of using meat must correspond to a certain and most favorable level of development of autolytic changes in tissues. The suitability of meat for certain purposes is judged by the properties and indicators that are of decisive importance for this specific purpose.

Autolytic transformations of meat are based on changes in the carbohydrate system, the ATP resynthesis system and the state of myofibrillar proteins included in the contraction system.

Due to the lack of oxygen entering the body, the resynthesis of glycogen in meat after slaughter cannot occur, and its anaerobic decomposition begins, which proceeds along the path of phosphorolysis and amylolysis with the formation of lactic acid and glucose.

The rate of glycolysis can be adjusted: the introduction of sodium chloride into fresh meat suppresses the process; the use of electrical stimulation accelerates. Intense intravital breakdown of glycogen can be caused by stressful situations in animals.

After 24 hours, glycolysis stops due to the depletion of ATP reserves and the accumulation of lactic acid, which suppresses phosphorolysis.

The enzymatic breakdown of glycogen is a trigger for the development of subsequent physicochemical and biochemical processes. The accumulation of lactic acid leads to a shift in the pH of meat towards the acidic side from 7.2-7.4 to 5.4-5.8 resulting in:

The resistance of meat to the action of putrefactive microorganisms increases;

The solubility of muscle proteins decreases (isotope 4.7-5.4), their level of hydration, and the value of water-binding capacity;

Connective tissue collagen swells;

The activity of cathepsins increases (optimum activity - 5.3), causing hydrolysis of proteins in the later stages of autolysis;

The bicarbonate system of muscle tissue is destroyed with the release of carbon dioxide;

Conditions are created for the intensification of color formation reactions due to the transition of divalent iron to ferric iron in myoglobin;

The taste of meat changes;

The process of lipid oxidation is activated.

The accumulation of lactic (and phosphoric) acid, as already noted, has a significant impact on the state of muscle proteins, which in turn determines the technological properties of meat: consistency, water-binding ability, emulsifying and adhesive properties.

At the first stages of maturation, partial dissociation of actomyosin occurs, one of the reasons for which is an increase in the amount of easily hydrolyzed phosphates during this period and, obviously, the influence of tissue proteases.

In the process of long-term ripening of meat, a significant improvement in organoleptic and technological characteristics occurs. In the early stages of autolysis, meat does not have a pronounced taste and smell, which, depending on the storage temperature, appear only on days 3-4 due to the formation of enzymatic breakdown products of proteins and peptides (glutamic acid, threonine, sulfur-containing amino acids), nucleotides (inosine, hypoxanthine etc.), carbohydrates (glucose, fructose, pyruvic and lactic acid), lipids (low molecular fatty acids), as well as creatine, creatinine and other nitrogenous extractives.

Currently, the issue of targeted use of raw materials, taking into account the progress of autolysis, is of particular importance, since the proportion of animals entering processing from industrial complexes, in which, after slaughter, significant deviations from the usual in the development of autolytic processes are found in the muscle tissue. Accordingly, a distinction is made between meat with high final pH (DFD) and exudative meat (PSE) with low pH values.

Poultry meat matures intensively, which improves the taste and digestibility of this product. Duck meat matures faster than chicken and geese meat.

Main species

Chickens - the most common type of poultry. Depending on the productivity, chickens are divided into meat, egg-laying and general use (meat-egg-laying) chickens.

Meat chickens(cornishes, brama, langshan) are characterized by large live weight: roosters - 3.5-5.5 kg, chickens - 3-4.5 kg, as well as rapid growth, precocity, good muscle development with a small content of connective tissue. Their meat yield is high - up to 70%.

Much attention is paid to raising broilers – meat chickens. They are distinguished by high early maturity and at the age of 60 days reach a live weight of 1.6 kg or more. Broiler meat - chickens is tender, juicy, has high taste and dietary advantages. It contains about 20% protein and 5.2-12.3% fat. Broiler chickens are sold chilled.

Egg-laying chickens (Russian White, New Hampshire, Leghorn, Poltava, White Moscow) are small in size and live weight: roosters - 2.7-3 kg, chickens - 1.8-2.2 kg. Egg production – 220-260 eggs per year.

Common chickens (Zagorskie, Plymouthrock, Livenskie, Moscow black) are larger than egg-laying chickens, but their eggs are smaller. Live weight of roosters – 3.5-4 kg, chickens – 2.5-3 kg. They fatten well and grow quickly.

Geese - have large sizes and large mass: ganders - 6-12 kg, geese - 5-10 kg. The most common meat breeds of geese are: Arzamas, large raw, Kholmogory, Tula, Lithuanian.

Ducks – grow quickly and reach a weight of 2 kg at 8 weeks of age. In our country, several breeds of ducks are bred - Peking, Moscow white, mirror. Based on productivity, they are divided into meat, egg-laying and general-purpose meat breeds.

Turkeys - the largest type of poultry, they are raised for meat. The weight of turkeys reaches 12-16 kg, turkeys - 7-9 kg. The slaughter yield of fattened turkeys is 85-90%. Turkey meat has high taste and good digestibility. The most common breeds of turkeys are North Caucasian Bronze, Bronze Broad-breasted, and Beltsville.

Guinea fowl less common than other types of poultry. They are small in size and have a live weight of 1.6-2.2 kg. Guinea fowl meat resembles the meat of game birds, but is much more tender and fattier. Pearl and blue breeds of guinea fowl are bred.

By type and age distinguish between young poultry meat (carcasses of chickens, broilers - chickens, ducklings, goslings, turkey poults and guinea fowl), and adult (carcasses of chickens, ducks, geese, turkeys, and guinea fowl).

Carcasses of young birds have a non-ossified (cartilaginous) keel of the sternum, a non-roughened beak, the lower part of which easily bends, and delicate elastic skin. Carcasses of chickens, broilers - chickens, turkey poults and guinea fowl have smooth and tightly fitting scales on their legs, underdeveloped spurs in the form of tubercles; Ducklings and guinea fowl have delicate skin on their legs.

Carcasses of adult birds have an ossified (hard) keel of the sternum and a keratinized beak. The legs of chickens, turkeys and guinea fowl carcasses have rough scales, the legs of ducks and geese have rough skin, and roosters and turkeys have hard spurs on their legs.

TO half gutted include carcasses from which the intestines with the cloaca and the full crop have been removed.

Gutted- carcasses from which all internal organs, head to the 2nd cervical vertebra, neck (without skin) at the level of the shoulder joints, legs to the tarsal joint or below it, but no more than 2 cm. The visceral fat of the lower abdomen is not removed. Sales of gutted carcasses with lungs and kidneys are allowed.

Gutted carcasses with a set of giblets and neck include gutted bird carcasses, in the abdominal cavity of which a set of processed giblets (heart, liver, gizzard) and neck are inserted.

According to thermal state

carcasses of all types of poultry (except old roosters) are divided into 2 categories - 1 and 2. The fatness category is determined by the degree of development of muscle tissue and the prominence of the sternum crest (keel), the amount of subcutaneous fat deposits and the quality of surface treatment.

Muscle tissue is well developed in carcasses of all types of poultry, and in broiler chickens it is very well developed.

The shape of the breast of broiler carcasses - chickens, hens, turkeys and guinea pigs - is round. The keel of the breast bone does not stand out, except in the carcasses of chickens, turkey poults, and guinea pigs, in which it may stand out slightly.

Deposits of subcutaneous fat on the carcasses of chickens and guinea pigs - in the lower abdomen and on the back in the form of an intermittent strip; broilers - chickens - only in the lower abdomen; ducklings, goslings and turkey poults - on the chest and belly; chickens and turkeys - in the abdomen, on the chest and in the form of a continuous stripe on the back; ducks and geese cover the whole carcass, except for the legs and wings, but in geese they are more significant; guinea fowl - on the stomach and in the form of an intermittent strip on the back.

In terms of the quality of post-mortem processing, carcasses must meet the following requirements: well bled, properly dressed, with clean skin free of feathers, fluff, stumps and hair-like feathers, wax, scratches, tears, stains, bruises and intestinal remains.

In gutted carcasses, the mouth and beak are cleaned of food and blood, and the legs are free of dirt and limescale build-up. Single stumps and light abrasions are allowed, no more than two skin tears 1 cm long each, but not on the fillet; slight desquamation of the epidermis of the skin.

Muscle tissue is developed satisfactorily, except for broilers - chickens, in which it is developed quite satisfactorily. The keel of the sternum may stand out, the pectoral muscles with the crest of the sternum form an angle without depressions on its sides.

Deposits of subcutaneous fat are insignificant: in the carcasses of chickens, hens, turkeys and poults - in the lower back and abdomen; ducks, ducklings and geese - on the chest and belly; goslings - on the stomach; guinea fowl and guinea fowl - only on the lower abdomen. With quite satisfactorily developed muscle tissue, there may be no fat deposits.

Carcasses of old roosters with spurs larger than 1.5 cm, regardless of fatness, are classified in category 2.

On the surface of category 2 carcasses, a small number of stumps and abrasions are allowed, no more than three skin tears up to 2 cm long each, peeling of the epidermis of the skin, but not sharply deteriorating the marketable appearance of the carcass.

Poultry carcasses that meet the requirements of category 1 in terms of fatness, and the requirements of category 2 in terms of processing quality, are classified as category 2.

The meat of poultry carcasses is packaged in accordance with GOST 21784 - 76. Carcasses of all types of poultry can be sold individually in plastic film bags (under vacuum or without vacuum) or without packaging, but in this case paper is placed between the rows of carcasses. The legs are separated from semi-gutted carcasses packed in plastic film bags.

Each unpackaged poultry carcass must be marked (electoral stamp or paper label) confirming the fatness category.

Carcasses of category 1 are marked with a pink label, and carcasses of category 2 are marked with a green label. Labels indicating the abbreviated name of the republic, the words “Veterinary inspection”, enterprise number and fatness category are pasted on one of the legs; semi-gutted carcasses - below the tarsal joint, gutted - above the tarsal joint.

Poultry carcasses are not subject to individual branding if the polymer bags in which they are packaged or the label inserted into the bag bear a marking indicating the name of the manufacturer, its trademark, the type of bird, the category and method of processing the carcasses, and the words “Veterinary Inspection.” ", prices 1 kg, current standard.

Poultry carcasses are packaged in metal, wooden and corrugated cardboard boxes separately by type, fatness category and processing method. The bottom and walls of the boxes are lined with wrapping paper, and the carcasses are covered with its protruding ends. If each bird carcass is packed in a bag made of polymer material, then the box is not lined with paper, film or parchment. Poultry carcasses are placed in a box in one row in height. Bird carcasses of the same species, fatness category and processing method are placed in a box. Frozen poultry carcasses that are not packaged in plastic bags must be separated by spacers made of vegetable parchment. Boxes made of corrugated cardboard are used for the production of poultry meat only in a frozen state. Depending on the type of bird, a certain number of carcasses (in pieces) are placed in each box: hens, chicks and guinea fowl - up to 25, geese and ducklings - up to 20, geese and goslings - up to 6, turkeys and poults - up to 5. Net weight Products packed in wooden boxes should weigh no more than 30 kg, and products packed in polymer and cardboard boxes should weigh no more than 15 kg.

The labeling indicates the name of the manufacturer, its subordination and trademark, the number and year of GOST approval, the number of carcasses, net and gross weight, processing date.

Symbols for poultry carcasses species and age – C – chickens, CB – broilers – chickens, K – chickens, UM – ducklings, U – ducks, GM – goslings, G – geese, IM – turkey poults, I – turkeys, SM – guinea fowl, S – guinea fowl; processing method – E – semi-gutted, EE – gutted, P – gutted with a set of giblets and neck; fatness categories – 1 -1 category, 2 – 2 category; T - does not correspond in terms of fatness to the first and second categories (skinny). If the bird is packaged, then the letter F is placed before the designation of the fatness category. Thus, the F2U marking means: packaged ducks of the 2nd category.

In addition to the packaging indicated on the end, a label is placed in the box indicating the name of the poultry processing plant, the type and category of poultry, the date of slaughter, the number of carcasses and net weight, the name or number of the packer.

General requirements for labeling poultry meat are set out in clause 4.2; clause 4.3 GOST R 51074 – 2003 “Food products. Information for the consumer. General requirements".

Meat in carcasses (not packaged in consumer packaging):

Type and age (for example, “hens” or “chicks”, “ducks” or “ducklings”, etc.) of the bird;

Amount;

Net and gross weight;

The word "Gosvetnadzor";

Name of country and place of origin;

Protected with a film of... (if the carcasses are covered with film-forming agents);

Food additives, flavorings, biologically active food additives, ingredients of products of non-traditional composition (if used);

Poultry meat in carcasses, half carcasses, in the form of parts of carcasses, packaged in consumer packaging:

Name of the product (carcasses, half carcasses, stews, legs, necks, wings, etc.);

Name and location of the manufacturer [legal address, including country, and, if different from legal address, address(es) of production(s)] and organization in Russian Federation, authorized by the manufacturer to accept claims from consumers on its territory (if any);

Manufacturer's trademark (if available);

Method of processing carcasses (gutted, semi-gutted, gutted with a set of giblets and neck);

Protective coatings, preservatives, food products of non-traditional composition;

The word “Gosvetnadzor” (for whole carcasses);

Net weight (for carcasses, indicate the net weight in each unit of consumer packaging or the total net weight of packaged carcasses in each unit of transport container);

The nutritional value;

Manufacturer date and packaging date;

Shelf life and storage conditions;

Designation of the document in accordance with which the product is manufactured and can be identified;

Information about confirmation of conformity.

Boned poultry meat (pieces and mechanically separated, including frozen in blocks):

Product name, including the type and age of the bird;

The nutritional value;

Variety (if available);

Name and location of the manufacturer [legal address, including the country, and, if it does not coincide with the legal address, the address(es) of production(s)] and organization in the Russian Federation authorized by the manufacturer to accept claims from consumers on its territory (if any);

Manufacturer's trademark (if available);

Thermal state (chilled, light frozen or deep frozen);

Manufacturer date and packaging date;

Shelf life and storage conditions;

Net and gross weight;

Designation of the document in accordance with which the product is manufactured and can be identified;

Information about confirmation of conformity.

Meat of all types of poultry is subject to mandatory branding with veterinary brands and stamps in accordance with the requirements of the Instructions for Veterinary Branding of Meat. Meat branding is carried out only after a veterinary and sanitary examination.

To brand poultry meat, an oval-shaped veterinary brand is used.

The oval-shaped veterinary mark has three pairs of numbers in the center: the first of which indicates the serial number of the republic within the Russian Federation, territory, region, Moscow, St. Petersburg; the second is the serial number of the district (city) and the third is the serial number of the institution, organization, enterprise. At the top of the stamp there is the inscription “Russian Federation”, and at the bottom - “Gosvetnadzor”. The oval veterinary mark confirms that the veterinary and sanitary examination of the meat has been carried out in full and the product is released for food purposes without restrictions.

At meat and poultry plants and poultry factories, you can use an electric brand without a rim with the numbers 1 or 2 (depending on the category), which is placed on the outer side of the bird’s leg.

When packing carcasses in plastic film bags, the type and category of poultry meat is marked directly on the bags using a printing method.

In veterinary examination laboratories, poultry carcasses are marked with one mark on the neck or outer surface of the thigh.

At meat and poultry plants, poultry plants and poultry farms, an electric mark is placed on the outer surface of the lower leg: for carcasses of chickens, chickens, ducklings, guinea fowl - on one leg; for carcasses of ducks, goslings, geese, poults and turkeys - on both legs.

Poultry carcasses subject to industrial processing are marked with an electric mark “p” in the back area.

On the carcasses of all types of birds recognized by the results of a veterinary and sanitary examination as unsuitable for food purposes, at least 3 - 4 imprints of a veterinary stamp with the inscription “Scrap” are placed.

Oval-shaped stamp for branding poultry meat (dimensions 25x40 mm; rim width 1 mm; letter height 3 mm; number height 6 mm). Electric brands for poultry carcasses at meat processing plants, poultry processing plants, poultry farms (height of letters and numbers 20 mm)

In the store, chilled and frozen poultry meat is stored in boxes, which are placed in stacks on shelves.

1 2 P

Figure 4 - Branding of poultry meat

Chilled poultry meat should be stored at a temperature of 0-2ºС and a relative air humidity of 80-85% for no more than 5 days, at 0-6º - up to 3 days, and when the temperature rises to 8ºС - only for a day.

The shelf life of frozen poultry meat at temperatures below 0ºС and relative air humidity of 85-95% is up to 5 days, at 0-6ºС - up to 3 days, and at temperatures not higher than 8ºС - up to 2 days. Packaged poultry is stored in the store for no more than a day.

IN retail sales We also receive imported poultry - chickens, broiler chickens, chickens, turkeys, ducks, geese. According to its thermal state, it can only be frozen, and according to post-slaughter processing, it can only be gutted. A set of processed by-products (neck without skin, heart, liver, stomach) in a plastic film bag is placed in the abdominal cavity of the bird.

The quality of imported poultry is determined in accordance with the technical conditions of the supplier country, which are confirmed by the Ministry of Trade of the Russian Federation. The shelf life of poultry meat, depending on its species and temperature parameters, is indicated in Table 2.

Table 2 - Shelf life of poultry meat depending on its species and temperature parameters

6 Adulteration of poultry meat

In recent years, the range and volumes of meat sales in Russia have increased significantly. On the meat market, which is in stable demand among consumers, various types are presented, and it is sometimes difficult for the buyer to choose a quality product from this variety. The choice of natural meat is quite large, so the meat distributor is tempted to fake or increase the volume of his sales by diluting the meat with water, blood, air, etc.

Today, there are problems with conducting a comprehensive examination of the authenticity of all types of meat supplied to Russian markets.

When conducting an examination of the authenticity of meat, the following research goals can be achieved:

Identification of meat type;

Methods of falsification and methods of their detection.

When conducting an authenticity examination in order to identify the type of meat, the expert must determine for himself the range of tasks to be solved and the methods at his disposal.

Meat is a product consisting of muscle tissue of warm-blooded herbivores and birds, which has undergone technological processing and branding.

Meat is identified by species, sex, age, fatness and thermal state of the warm-blooded herbivore.

The general identifying features of the assortment of meat products include mainly organoleptic indicators: shape, color, taste, smell, consistency, internal structure.

Poultry meat is marketed in the form of carcasses, half carcasses, legs, breasts, and fillets. At the same time, the shape of carcasses and half-carcasses has characteristic morphological features for each type of bird.

The shape of carcasses and half-carcasses, together with their morphological characteristics and the color of muscle tissue, as well as fat, allows one to reliably identify the type of animal and its age.

The color of the surface and the color of the muscle tissue on the cut make it possible to determine the type of meat depending on the type and age of the animal. The color of the surface depends on the degree of development of subcutaneous fat.

The color of muscle tissue on a section is a reliable identifying sign of the type of animal and its age. The meat of young animals is lighter in color than that of old ones.

For meat freshness- a complex quality indicator, characterized by a set of individual indicators, among which the “surface condition” indicator also plays an important role. Poultry meat is also identified by marking and veterinary branding (see paragraph 5)

Assortment falsification is most often carried out by replacing one type of meat with another, less nutritionally valuable type, as well as partial substitution of meat with offal or dairy products (mainly milk powder), or vegetable raw materials (starch, flour, cereals, vegetables). In table Table 3 presents the main methods of falsifying poultry meat.

Currently, such exotic poultry species as pheasants, quails and partridges have appeared in the retail trade. Their price is slightly higher than that of chickens and broiler chickens. Buyers are also attracted by the unusual nature of the bird. There are cases of falsification of gutted pheasants, partridges and quails by selling ordinary chickens instead.

Visual inspection. Veterinary examination. Microscopy.

Checking the degree of bleeding

chilled

When releasing loose goods, the body kit

buyers

Poultry falsification also occurs due to inaccurate information about the country or place of origin. For example, sometimes domestic chickens are passed off as imported (or vice versa), or chickens that were re-exported from veterinarily unfavorable countries, the import of poultry from which is prohibited in Russia, are passed off as domestic or imported from permitted countries. If cases of such falsification are detected, the State Veterinary Service authorities impose a ban on the sale of such products.

It is possible to detect such assortment falsification using organoleptic methods by determining color, taste and smell.

Qualimetric falsification is carried out with the aim of selling meat products of reduced quality at the price of high-quality products of the same type and name or at a lower price to ensure their price competitiveness, although even the reduced price of such products can be high for their very low quality. For example, the sale of meat of questionable freshness at the lower price limit for standard products.

Falsification can be carried out by partially replacing meat with other less nutritionally valuable raw materials of animal and plant origin. The most common counterfeit substitutes include water and various fillers.

Water or a water-salt solution diffuses into the meat during soaking or is injected into the muscle tissue or under the skin of the poultry carcass, and the appearance of the carcass is improved by the appearance of light skin color and the appearance of good fatness.

Adulteration of meat with water or blood. Widespread high-quality falsification of meat. There are several ways.

1 Meat is placed in water for several hours and its weight can increase up to 25%.

2 Water is injected into frozen meat using a syringe or into the blood into the voids formed during freezing. Water is partially colored by blood, and blood is an ideal component for such adulteration, and freezes, and the result is a single frozen whole. When selling such frozen meat, it is practically impossible to distinguish artificially injected and frozen blood from regular blood. Then, when the consumer begins to defrost such meat at home, the color of the water becomes more red.

3 They freeze water onto the carcass. To do this, frozen carcasses of meat are poured with water on top. The water freezes and then the ice is sold along with the meat at the price of meat.

To extend the shelf life of meat, various antibiotics are introduced into it. This allows you to significantly extend the shelf life of meat. Abroad, antibiotics are added to water that is frozen, for example, on bird carcasses, chicken legs, etc. Therefore, as many experts note, even flies do not land on such products.

Recently, meat inflation has become widespread in the sale of chickens.

This falsification occurs for purely commercial reasons, since inflation gives the meat a more plump, beautiful, appetizing appearance, making it easier to sell for a higher price.

There is no doubt that inflated meat cannot cause much harm to the consumer if the meat is sold by weight, but this falsification is intended to fake the appearance of the meat. In addition, inflation is almost always practiced through a tube with the mouth, when, therefore, it is possible to introduce into the meat a wide variety of representatives of the bacterial flora of saliva, not excluding spirochetae palida and tubercle bacilli. In addition, inflated meat is fragile: it very soon begins to deteriorate in its entire thickness at the same time, which is understandable if we take into account the mass of saprophytes that is driven into the meat along with atmospheric air.

In many markets, chickens are sold not by weight, but by size and appearance. Therefore, meat traders insert a needle under the skin of chickens, or into the muscle tissue of the breast and inflate with a pump. As a result, the skinny chicken looks well-fed. It is quite easy to distinguish such counterfeits. When palpating a chicken carcass, the meat does not have a dense consistency, but a fluid, easily moving mass.

To give poultry carcasses a yellow color (meaning well-fed and fatty), meat traders rub carrots or carrot juice. Sometimes poultry carcasses can be rubbed with other yellow dyes, for example, saffron, food dyes.

Probably many buyers have noticed that there are no more “blue” hens and chickens in our markets. Sellers simply treat chickens with bleach. To do this, place the bird carcass in a boiling solution of baking soda for 1-2 seconds. Soda, getting into the subcutaneous layer, increases its volume and the skin becomes opaque and muscle tissue is not visible. Thus, the skin color becomes whiter, and a small layer of subcutaneous fat gives the carcass a noble yellow color.

Acceptance of products is usually carried out according to individual indicators of their quality, specified in the normative and technical documentation. To determine these indicators, only metrological certified methods approved by Gosstandart are used.

Sampling of products and their preparation for laboratory testing must be approved by Gosstandart.

The rules for accepting poultry meat are carried out in accordance with GOST 28825 - 90.

Poultry meat is taken in batches. A batch is considered to be poultry meat of the same type, category and processing method, one date of production or several nearest dates for frozen meat, issued with one certificate (in accordance with the appendix) of quality and a veterinary certificate.

The volume of the batch is no more than the carrying capacity of one railway car.

When selling poultry meat in areas of production or storage, it is allowed to place a quality stamp on the invoice instead of a quality certificate.

Appearance and marking of transport containers for compliance with regulatory requirements -technical documentation checked on each unit of transport container in the batch.

The quality of products in unmarked, unclearly marked or defective containers is checked separately, and the results apply only to products in these containers.

To assess products for compliance with the requirements, regulatory and technical documentation, a random sample of undamaged transport containers and carcasses is selected in accordance with the requirements of Table 4.

Table 4 - Sampling of poultry meat from a batch

Control of the net weight of products for compliance with the weight indicated in the transport labeling is carried out for each transport unit of the sample container selected in accordance with the requirements of the table.

In case of discrepancy, acceptance is carried out based on the actual net weight of all products.

Selected poultry carcasses are assessed according to the following indicators: smell (if in doubt, the taste of meat and the aroma of the broth), fatness (the state of the muscular system and the presence of fat deposits), the degree of feathering, the condition and type of skin, the condition of the skeletal system, the shape, weight and temperature of the carcass.

If unsatisfactory results for the odor indicator are obtained, the batch is not subject to acceptance.

If unsatisfactory results are obtained for at least one of the other indicators by more than 25 % selected carcasses are repeated tests on a double number of carcasses from the same sample.

The results of repeated tests are applied to the entire batch.

If there is a disagreement in assessing the quality of poultry meat, chemical, microscopic, bacteriological and histological analyzes are carried out according to GOST 7702.1 and GOST 23441.

A sample quality certificate is presented in Appendix A.

Poultry meat must be produced in accordance with the requirements of GOST 21784-74 “Poultry meat. Technical conditions" according to technological instructions for the production of poultry meat in compliance with sanitary rules approved in the prescribed manner.

Depending on the age of the bird, meat is divided into meat of young and adult birds.

Young poultry meat includes carcasses of chickens, broilers - chickens, ducklings, goslings, turkey poults and guinea fowl with a non-ossified (cartilaginous) keel of the sternum, a non-keratinized beak, and snowy elastic skin on the carcass. On the legs of chicken carcasses, broiler chickens, turkey poults and guinea fowl there are smooth, tight-fitting scales and spurs that are not developed in the form of tubercles: ducklings and goslings have delicate skin.

The meat of adult poultry includes the carcasses of chickens, ducks, geese, turkeys and guinea fowl with an ossified (hard) keel of the breast bone and a keratinized beak. The legs of carcasses, chickens, turkeys and guinea fowl have rough scales, while the carcasses of ducks and geese have rough skin. The spurs of roosters and turkeys are hard.

The weight of the cooled semi-gutted carcass of a young bird must be no less than that indicated in Table 5.

Table 5 - Requirements for the weight of poultry carcasses

It is allowed to produce chicken carcasses weighing semi-gutted from 400 to 480 g, according to fatness and processing, meeting the requirements of the standard in quantities not exceeding 15% of the total number of carcasses in the batch.

Poultry carcasses are divided into semi-gutted, gutted and gutted with a set of giblets and neck.

Gutted - carcasses from which the intestines with cloaca, full crop, and oviduct (in females) have been removed.

Gutted - carcasses in which all internal organs, the head (between the second and third cervical vertebrae) have been removed; neck (without skin) at the level of the shoulder joints, legs to the tarsal joint or below it, but not more than 20mm. The visceral fat of the lower abdomen is not removed.

It is allowed to release gutted carcasses with lungs and kidneys.

Gutted carcasses with a set of giblets and neck - gutted carcasses in the cavity of which a set of processed giblets (liver, heart, gizzard) and neck are inserted, packed in polymer film, cellophane or parchment.

Depending on the temperature in the thickness of the pectoral muscles, carcasses are divided into cooled (temperature no higher than plus 25 0 C), chilled (temperature from 0 to plus 4 0 C), frozen (temperature no higher than minus 8 0 C).

Based on the fatness and quality of processing, poultry carcasses of all types are divided into two categories: first and second.

In terms of fatness, carcasses of all types of birds must meet the requirements specified in the table. 6.

Poultry carcasses must be well bled, clean, free of feathers, down, stumps and hair-like feathers, wax (for waterfowl carcasses undergoing waxing), scratches, tears, stains, bruises, intestinal remains and cloaca.

In semi-gutted carcasses, the mouth and beak must be cleaned of food and blood, the legs must be cleaned of dirt, limescale and deposits.

Table 6 – Requirements for the condition of bird carcasses

Note. Poultry carcasses of all types that do not meet the fatness requirements of the second category are classified as lean.

Allowed:

On bird carcasses of the first category - single stumps and light abrasions, no more than two skin tears 1 cm long each (not on the chest), slight desquamation of the epidermis of the skin;

on poultry carcasses of the second category - a small number of stumps and abrasions, no more than three skin tears up to 2 cm long each, desquamation of the epidermis of the skin, which does not sharply worsen the presentation of the carcass.

Poultry carcasses that meet the requirements of the first category in terms of fatness, and the requirements of the second category in terms of processing quality, are classified as the second category.

The following poultry carcasses are not allowed for sale in retail and public catering networks, but are used for industrial processing: those that do not meet the second category in terms of fatness and quality of processing; curvature of the back and chest bone; with scratches on the back; frozen more than once, with flowing pigmentation, except for turkeys and guinea fowl.

Carcasses of old roosters corresponding to the first category, but having spurs longer than 15 mm, are classified as the second category.

The freshness of meat is determined by the results of organoleptic evaluation. Organoleptic indicators must meet the requirements presented in Table 7.

Poultry meat, classified as meat of questionable freshness based on the results of organoleptic evaluation, is subjected to chemical and microscopic analysis.

The meat and fat of poultry carcasses whose organoleptic characteristics do not meet the standard requirements for fresh carcasses are subjected to chemical studies.

GOST 7702.1-74 provides for the determination of: indicators of ammonia and ammonium salts; peroxidase activity; amount of volatile fatty acids; acid and peroxide numbers of fat (Table 8).

During microscopic analysis, the number of bacteria and the degree of breakdown of muscle tissue are determined by microcopying smears - fingerprints.

Harmful and toxic substances in poultry meat should not exceed the limits specified in the table. 9. Microbiological indicators must meet the requirements of Table 10.

Table 7 - Indicators characterizing the freshness of poultry meat

Table 8 - Physico-chemical indicators of the quality of poultry meat (carcasses)

Table 9 - Hygienic requirements for the safety and nutritional value of poultry meat

Table 10 - Microbiological indicators

Defect - failure to comply with a specified or expected requirement concerning an object, as well as a requirement related to its safety (ISO 8402-94).

Defects in poultry carcasses arise as a result of violations of technological processing, as well as non-compliance with storage conditions and periods, and reduce the quality of poultry meat. The characteristics of technological defects are determined by GOST 16367-86.

Namin on a bird carcass is a defect that occurs on the keel of the sternum, characterized by thickening or swelling of the skin and subcutaneous muscle layer on the bird carcass.

Poultry carcass is the presence of areas on the chest and abdominal parts of the bird carcass with erased feather edges or damage to the upper layers of skin.

Pecking on a bird carcass is damage to the skin of a bird carcass that occurs during pecking without the presence of an inflammatory process.

Dermatitis on a poultry carcass is an inflammation of the skin.

Pinpoint hemorrhage on a bird carcass is an accumulation of blood in the skin of a bird carcass, poured out from the capillaries, in the form of points or specks not exceeding 3 mm in diameter.

Bruising on a bird carcass is a subcutaneous or intramuscular accumulation of blood on a bird carcass as a result of traumatic injury.

Abrasions on a poultry carcass are damage caused by mechanical damage to the upper layers of the skin of a poultry carcass.

Scratches on a bird carcass are a defect in the form of a narrow strip, characterized by mechanical damage to the deeper layers of the skin of the bird carcass.

A skin rupture on a poultry carcass is a defect in the form of a narrow strip, characterized by mechanical damage to all layers of skin without damage to muscle tissue.

Over-scalding of a poultry carcass is a defect characterized by desquamation of the epidermis of the skin of the carcass without damaging the muscle tissue with a possible change in skin color.

Chill burn of a poultry carcass is a defect consisting in the appearance of characteristic light spots on the skin of a poultry carcass caused by local drying of the surface layer of the skin of a frozen poultry carcass.

Defects that occur when storage conditions and periods are violated are caused by various processes occurring during storage.

The smell of tanning, significant development of molds that have penetrated into the muscle tissue, a sharp change in the color of the surface of meat and fat, the presence of mucus, a strong smell of souring or a sharp musty smell.

A tan characterized by the odor of hydrogen sulfide, green skin color and copper-red muscle tissue. It occurs as a result of the activity of anaerobic bacteria or muscle tissue enzymes during slow cooling of fatty carcasses or their storage in an uncooled room.

Greening caused by the formation of sulfoaminoglobin and sulfomoglobin due to storage of fat carcasses at temperatures above +5°C.

Mold- plaque of white or black mold. This is the result of storing carcasses at temperatures above 10-12°C and with poor ventilation of the room.

Putrid smell in the oral cavity of carcasses, as well as in the abdominal cavity of gutted poultry. Appears at storage temperatures above 4-5°C as a result of the activity of putrefactive bacteria that destroy proteins.

Darkening carcass loss occurs in areas not covered with subcutaneous fat. The defect is caused by an increase in the concentration of dyes in muscle tissue and the transition of myoglobin to metmyoglobin during over-scalding and insufficient cooling before evisceration.

Red spots on the wings, neck, rump - this is the result of insufficient bleeding of the carcass. The meat of such carcasses acquires the tart taste characteristic of game.

Based on the results of the work done, the following conclusions can be drawn:

1 Poultry meat contains (in%): water - 50-70; proteins – 16-22; fat – 16-45; minerals and vitamins, extractives, small amounts of carbohydrates (glycogen). The nutritional value of poultry meat is characterized by the amount and ratio of proteins, fats, vitamins, minerals and the degree of their absorption by the human body; it is also determined by the energy content and taste properties of meat. The good digestibility of poultry meat (96%) is explained by its chemical composition. Land poultry meat is suitable for children's and dietary nutrition.

2 The morphological composition of poultry meat differs from the composition of slaughtered animals in that the bones of the poultry skeleton are thin and light, but very strong. The skeleton of a bird consists of the bones of the skull, spine, chest, pelvis, wings and legs.

3 The quality of poultry meat is formed under the influence of a number of factors: both intravital, characterized by the characteristics of the genotype, conditions of detention, and post-slaughter - processing technology, storage, etc. Post-slaughter changes in poultry meat (rigor mortis, ripening, deep autolysis) occur as in the meat of slaughtered animals, but are characterized by a higher intensity, which is associated with the peculiarities of the morphological and chemical composition of the bird. The ripening process improves the juiciness, tenderness, aroma and digestibility of meat. The entire process of post-mortem meat modification takes from 3 to 6 days, depending on the fatness: the more plump the carcass, the longer the rigor and ripening take.

4 Main species poultry are: chickens, geese, ducks, turkeys and guinea fowl. By type and age distinguish between young and adult poultry meat. By method of technological processing carcasses of all types of birds sent for sale are semi-gutted, gutted, gutted with a set of giblets and neck. According to thermal state Poultry carcasses can be cooled, chilled or frozen. The temperature in the thickness of the pectoral muscle of cooled carcasses should be no higher than 25°C; chilled – from 0 to 4ºС, frozen – no higher than -8°С. Depending on body condition and quality of post-mortem processing carcasses of all types of poultry (except old roosters) are divided into 2 categories - 1 and 2.

5 Requirements for packaging, transportation, conditions and shelf life of poultry carcass meat are set out in GOST 21784 - 76 “Poultry meat (carcasses of chickens, geese, turkeys, guinea fowl). Technical conditions". General requirements for the content of consumer information about poultry meat and its labeling are set out in paragraph 4.2; clause 4.3 GOST R 51074 – 2003 “Food products. Information for the consumer. General requirements".

6 Poultry meat, like many other groups of goods, is a product subject to mass falsification. Thus, the following types of falsification of poultry meat are found:

- assortment falsification– replacement of valuable meat with less valuable meat;

- high-quality falsification can be carried out in the following ways - replacing fresh meat with stale meat; replacing natural meat with abnormal meat; replacing part of the meat with water, blood; increasing the volume of meat with air; tinting with carrots and other dyes; bleaching meat with soda, introducing foreign additives. In addition, the group of high-quality falsifications includes the sale of meat from poisoned animals.

- Information falsification- deception of the consumer due to incomplete or distorted information about the product.

- Quantitative falsification(body kit) is a deception of the consumer by exceeding the possible deviation parameters of mass-determining equipment (scales) - one of the oldest methods of falsification.

7 Reception and sampling of poultry meat are carried out in accordance with GOST 28825 - 90 “Poultry meat. Acceptance." Selected poultry carcasses are assessed according to the following indicators: smell (if in doubt, the taste of meat and the aroma of the broth), fatness (the state of the muscular system and the presence of fat deposits), the degree of feathering, the condition and type of skin, the condition of the skeletal system, the shape, weight and temperature of the carcass. If there is a disagreement in assessing the quality of poultry meat, it is subject to chemical, microscopic, bacteriological and histological analyzes in accordance with GOST 7702.1. GOST 7702.1-74 provides for the determination of: indicators of ammonia and ammonium salts; peroxidase activity; amount of volatile fatty acids; acid and peroxide numbers of fat. In terms of weight and fatness, poultry carcasses must meet the requirements of GOST 21784 - 76. In terms of hygienic requirements for safety and nutritional value, poultry meat must meet the requirements of SanPiN 2.3.2.1078 - 01.

1 GOST R 51074 – 2003. “Food products. Information for the consumer. General requirements".

2 GOST 21784-76. “Poultry meat (carcasses of chickens, ducks, geese, turkeys, guinea fowl). Technical conditions".

3 GOST 28825 – 90. “Poultry meat. Acceptance."

4 GOST 7702.1-74. “Poultry meat. Methods of chemical and microscopic analysis of meat freshness."

5 GOST 16367 – 86. “Poultry processing industry. Terms and Definitions".

6 SanPiN 2.3.2.1078 – 01. “Hygienic requirements for the safety and nutritional value of food products.”

7 Instructions for veterinary branding of meat (approved by the Ministry of Agriculture of the Russian Federation 09/01/1992 N 19-7-2/139).

8 Kosnyreva L.M. Commodity research and examination of meat and meat products: A textbook for higher education students. textbook Establishments. - M.: Academy Publishing Center, 2005. – 320 p.

9 Nikolaeva M.A., Polozhishnikova M.A. Identification and detection of falsification of food products. - M.: INFRA FORUM - M. 2009. - 464 p.

10 Poznyakovsky V.M., Ryazanova O.A., Motovilov K.Ya. Examination of poultry meat, eggs and their processed products. Quality and safety. – Novosibirsk: Siberian Univ. publishing house, 2005.- 216 p.

11 Shevchenko V.V., Vytovtov V.A., Karaseva E.N., Lazarev E.N., Malyutenkova S.M., Nilova N.P., Pilipenko T.V., Starastenko I.E. Commodity research and examination of consumer goods. – M.: INFRA - M, 2009. - 752 p.

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INTRODUCTION

Poultry farming in most countries of the world occupies a leading position among other branches of agricultural production, providing the population with highly valuable dietary foods (eggs, meat, delicious fatty liver), and the industry with raw materials for processing (down, feathers, droppings, etc.). Much attention is paid to poultry farming in our country, since poultry breeding is economically profitable (high maturity and yield, low cost of poultry meat).

Specialized poultry farms and poultry farms have been created in our country. Poultry farms are located near large cities and industrial centers. To increase the production of high-quality poultry meat, broiler factories are being created in which meat chickens are raised.

Poultry meat is a carcass or part of a carcass obtained after the slaughter and primary processing of poultry and is a combination of various tissues - muscle, connective, fat, bone, etc. It is superior in nutritional value and digestibility to the meat of other farm animals.

The main types of productive poultry include: chickens, guinea fowl, turkeys, ducks, geese.

All of them are characterized by high early maturity, reaching slaughter weight at 2-3 months of age, and also with a high yield of edible parts (55-65%). The slaughter yield of gutted poultry carcasses reaches 57-60%, semi-gutted - 77-80%, 55% of the edible part is muscle tissue; 10% - edible offal. Inedible parts account for up to 35-40%, including: feather and blood -22%, 14-18% - bones.

The fats contained in meat determine the high energy value of meat products, participate in the formation of aroma and taste of products and contain polyunsaturated fatty acids in sufficient quantities for humans. The muscle tissue of meat contains extractive substances that are involved in the formation of the taste of meat products and belong to the energetic stimulants of the secretion of the gastric glands. Meat and especially certain internal organs of animals contain vitamins. The liver and kidneys are richest in B vitamins and vitamin A. A person receives all the minerals he needs with meat and meat products. Meat foods are especially rich in phosphorus, sulfur, iron, sodium, and potassium. In addition, meat contains a number of microelements - copper, cobalt, zinc, iodine, etc.

Muscle tissue has the greatest nutritional value, since it contains predominantly complete proteins with the most favorable ratio of essential amino acids for the human body.

Compared to poultry meat, game meat is darker in color, not as tender, contains more proteins (23-25%) and extractive substances, giving it a unique taste and aroma (slightly bitter with a resinous aftertaste), but less fat (1-2 %).

The main goal of this work is to study the assortment of poultry and game meat, physical, chemical and organoleptic quality studies, as well as to identify the current state and prospects for the development of the poultry meat market.

1. Product characteristics

1.1 Classification and characteristics of poultry and game meat

The main types of poultry are: chickens, geese, ducks, turkeys and guinea fowl.

Chickens are the most common type of poultry. Depending on the productivity, chickens are divided into meat, egg-laying and general use (meat-egg-laying) chickens.

Meat chickens (Cornish, Brahma, Langshan) are characterized by high live weight: roosters - 3.5-5.5 kg, chickens - 3-4.5 kg, as well as rapid growth, precocity, good muscle development with a small content of connective tissue. Their meat yield is high - up to 70%.

Much attention is paid to raising broilers - meat chickens. They are distinguished by high early maturity and at the age of 60 days reach a live weight of 1.6 kg or more. Broiler meat - chickens is tender, juicy, has high taste and dietary advantages. It contains about 20% protein and 5.2-12.3% fat. Broiler chickens are sold chilled. Egg-laying chickens (Russian White, New Hampshire, Leghorn, Poltava, White Moscow) are small in size and live weight: roosters - 2.7-3 kg, chickens - 1.8-2.2 kg. Egg production - 220-260 eggs per year.

Common chickens (Zagorskie, Plymouthrock, Livenskie, Moscow black) are larger than egg-laying chickens, but their eggs are smaller. Live weight of roosters is 3.5-4 kg, chickens - 2.5-3 kg. They fatten well and grow quickly.

Geese are large in size and have a large mass: ganders - 6-12kg, geese - 5-10kg. The most common meat breeds of geese are: Arzamas, large raw, Kholmogory, Tula, Lithuanian.

Ducks grow quickly and reach a weight of 2 kg at 8 weeks of age. In our country, several breeds of ducks are bred - Peking, Moscow white, mirror. Based on productivity, they are divided into meat, egg-laying and general-purpose meat breeds.

Turkeys are the largest type of poultry and are raised for their meat. The weight of turkeys reaches 12-16 kg, turkeys - 7-9 kg. The slaughter yield of fattened turkeys is 85-90%. Turkey meat has high taste and good digestibility. The most common breeds of turkeys are North Caucasian Bronze, Bronze Broad-breasted, and Beltsville.

Guinea fowl are less common than other types of poultry. They are small in size and have a live weight of 1.6-2.2 kg. Guinea fowl meat resembles the meat of game birds, but is much more tender and fattier. Pearl and blue breeds of guinea fowl are bred.

According to their habitat, game is divided into upland (forest) - wood grouse, hazel grouse, black grouse, partridge, etc.; steppe - gray partridges, quails, etc.; mountain - mountain partridges and mountain turkeys; swamp - waders, snipe, etc.; waterfowl geese, ducks. Feathered game is harvested with the onset of frost, and well-fed game is harvested in October-November. Waterfowl and swamp game are sold at harvest sites; other types of game can be transported over long distances. Game meat contains a lot of protein (22-25%) and little fat, therefore it is considered a dietary product. It usually has dark color, dense consistency, specific taste (with bitter, resinous and other flavors) and aroma; used for preparing main courses and cold appetizers.

By type and age, poultry meat is distinguished between young (carcasses of chickens, broilers - chickens, ducklings, goslings, turkey poults and guinea fowl), and adult (carcasses of chickens, ducks, geese, turkeys, and guinea fowl).

Carcasses of young birds have a non-ossified (cartilaginous) keel of the sternum, a non-roughened beak, the lower part of which easily bends, and delicate elastic skin. Carcasses of chickens, broilers - chickens, turkey poults and guinea fowl have smooth and tightly fitting scales on their legs, underdeveloped spurs in the form of tubercles; Ducklings and guinea fowl have delicate skin on their legs.

Carcasses of adult birds have an ossified (hard) keel of the sternum and a keratinized beak. The legs of chickens, turkeys and guinea fowl carcasses have rough scales, the legs of ducks and geese have rough skin, and roosters and turkeys have hard spurs on their legs.

The nutritional value of poultry meat is characterized by the amount and ratio of proteins, fats, vitamins, minerals and the degree of their absorption by the human body; it is also determined by the energy content and taste properties of meat.

Table 1. Energy value of poultry meat

1.2 Raw materials and production steps

Poultry and game birds are processed mainly in poultry processing plants. Before slaughter, the bird is subjected to a veterinary and sanitary examination. Before slaughter, waterfowl are kept without feeding for 4 to 8 hours, and land birds for 8 to 12 hours, but they continue to be given water to preserve the juiciness of the meat.

The pre-slaughter period depends on the condition of the animals, but, as a rule, it does not exceed 2 days. For animals tired from transportation or long journeys, exposed to unfavorable factors (starvation, disruption in watering, hypothermia or overheating, etc.), this period can be increased. During pre-slaughter housing, the physiological state of animals is restored, which should help increase the body's resistance and the correct course of post-slaughter biochemical changes in meat, ensuring the production of high-quality slaughter products.

Reception of poultry for processing has a number of features.

Poultry delivered for processing is inspected after document verification. veterinarian and the shop manager or foreman. During examination, the bird is counted and attention is paid to the correspondence of development to age, general condition (vigorous, lethargic, drowsy, etc.), body position at rest and in motion, position of the head, wings, plumage (especially around the cloaca), color, shape and the size of the comb or barbs, the presence of discharge from natural openings, pigmentation of the beak and skin of the legs, reaction to sound and sudden movements, quantity, color and consistency of droppings, frequency and type of breathing, wheezing, condition of the legs and joints.

After inspection and acceptance, the bird is sent for slaughter.

Only healthy birds should be supplied to poultry processing plants. Sick poultry is processed at sanitary slaughterhouses on farms. However, if a sick bird is found in a transported batch, it is not returned to the farm, but is sent to quarantine (no more than 3 days) to clarify the diagnosis and make a subsequent decision. After the diagnosis has been clarified, it is killed separately from the healthy one and processed only with complete evisceration.

When birds arrive at the slaughterhouse, they are killed and processed, in most cases, on conveyor lines or on rotating hangers. She is attached by her legs to the suspensions of a moving conveyor and stunned. Electrical stunning, high-frequency stunning, and sometimes carbon dioxide anesthesia are used.

Poultry processing involves cleaning the digestive tract, stunning, bleeding, feather plucking, gutting, cutting and toileting of carcasses. When eviscerating (removing internal organs), it is prohibited to violate the integrity of the gastrointestinal tract. If this condition is not met, then the possibility of contamination of the surface of carcasses with microorganisms dangerous to human health cannot be ruled out.

According to the method of technological processing, carcasses of all types of birds sent for sale can be semi-gutted, gutted, gutted with a set of giblets and neck.

Semi-gutted carcasses include carcasses from which the intestines, cloaca and full crop have been removed.

Gutted - carcasses in which all internal organs have been removed, the head up to the 2nd cervical vertebra, the neck (without skin) at the level of the shoulder joints, the legs up to the tarsal joint or below it, but not more than 2 cm. The visceral fat of the lower abdomen is not removed. Sales of gutted carcasses with lungs and kidneys are allowed.

Gutted carcasses with a set of offal and neck include gutted bird carcasses, in the abdominal cavity of which a set of processed offal (heart, liver, gizzard) and neck is inserted.

According to the thermal state, poultry carcasses can be cooled, chilled or frozen. The temperature in the thickness of the pectoral muscle of cooled carcasses should be no higher than 25°C; chilled - from 0 to 4°C, frozen - no higher than - 8°C.

Depending on the fatness and quality of post-mortem processing, carcasses of all types of poultry (except old roosters) are divided into 2 categories: I and II. The fatness category is determined by the degree of development of muscle tissue and the prominence of the sternum crest (keel), the amount of subcutaneous fat deposits and the quality of surface treatment.

Muscle tissue is well developed in carcasses of all types of poultry, and in broiler chickens it is very well developed.

The shape of the breast of carcasses of broiler chickens, chickens, turkeys and guinea fowl is round. The keel of the breast bone does not stand out, except in the carcasses of chickens, turkey poults, and guinea fowl, in which it may stand out slightly.

Deposits of subcutaneous fat on the carcasses of chickens and guinea fowl - in the lower abdomen and on the back in the form of an intermittent strip; broiler chickens - only in the lower abdomen; ducklings, goslings and turkey poults - on the chest and belly; chickens and turkeys - in the abdomen, on the chest and in the form of a continuous stripe on the back; ducks and geese cover the entire carcass, except for the drumsticks and wings, but in geese they are more significant; guinea fowl - on the stomach and in the form of an intermittent strip on the back.

In terms of the quality of post-mortem processing, carcasses must meet the following requirements: well bled, properly dressed, with clean skin free of feathers, fluff, stumps and hair-like feathers, wax, scratches, tears, stains, bruises and intestinal remains.

In gutted carcasses, the mouth and beak are cleared of food and blood, and the legs are cleared of dirt and limescale growths. Single stumps and light abrasions are allowed, no more than two skin tears 1 cm long each, but not on the fillet; slight desquamation of the epidermis of the skin.

Carcasses of fatness category II must meet the following requirements. Muscle tissue is developed satisfactorily, except for broiler chickens, in which it is developed quite satisfactorily. The keel of the sternum may stand out, the pectoral muscles with the crest of the sternum form an angle without depressions on its sides.

Deposits of subcutaneous fat are insignificant: in the carcasses of chickens, hens, turkeys and poults - in the lower back and abdomen; ducks, ducklings and geese - on the chest and belly; goslings - on the stomach; guinea fowl and guinea fowl - only on the lower abdomen. With quite satisfactorily developed muscle tissue, there may be no fat deposits.

Carcasses of old roosters with spurs larger than 1.5 cm, regardless of fatness, are classified as category II. On the surface of category II carcasses, a small number of stumps and abrasions are allowed, no more than three skin tears up to 2 cm long each, peeling of the epidermis of the skin, but not sharply deteriorating the marketable appearance of the carcass.

Poultry carcasses that meet the requirements of category I in terms of fatness, and the requirements of category II in terms of processing quality, are classified as category II.

Game arrives frozen with feathers. Poultry and game are processed in workshops for processing poultry and offal or in the poultry processing area in a meat and fish workshop.

By size it is divided into large and small, and by quality - into grades I and II. Grade I carcasses have clean, strong plumage and full eyes; Grade II: minor damage and slightly soiled plumage. The intestines are removed from the harvested bird carcasses, after which they are straightened (the head is tucked under the wing, the wings are pressed to the carcass, the legs are pulled out) and frozen. Game is sold unplucked.

1.3 Quality requirements, packaging, labeling

The quality of poultry meat (GOST 21784-76, GOST 25391-82) is assessed by the quality of carcass processing, fatness, and degree of freshness. Poultry carcasses supplied for sale must be fresh, obtained from healthy birds. Indicators characterizing the freshness of poultry meat are given in Table 2. The degree of freshness is determined by organoleptic, chemical indicators and microscopic analysis.

To ensure the production of high quality products that are safe for human health, measures are carried out in accordance with the “Instructions for sanitary and microbiological control of poultry carcasses, poultry products, eggs and egg products at poultry farming and poultry processing enterprises (1990)”.

If infectious diseases are suspected, bacteriological studies are carried out.

Table 2. Characteristics of poultry carcasses: organoleptic indicators of poultry freshness

For industrial processing, poultry carcasses should be used, frozen more than once, not corresponding to category II in terms of fatness and quality of processing, with curvatures of the back and chest bone, scratches on the back, with dark pigmentation (except for turkeys and guinea fowl).

In terms of quality, game birds are divided into grades I and II depending on indicators: cleanliness and condition of plumage, presence of damage, condition of the neck and eyes, and quality of carcass mounting. Game with significant damage and signs of deterioration is not allowed to be sold.

Carcasses of all types of poultry are released individually packaged in plastic film bags or without packaging. Semi-gutted carcasses are packed in a plastic film bag along with pre-separated legs.

Carcasses are marked by applying an electric mark to the outer surface of the leg (number 1 for category I and number 2 for category II) or by gluing a paper label to one of the legs (pink for category I, green for category II), on which the name of the country is indicated. , enterprise number, the word “Veterinary inspection” (GOST R. 51074-97) and the category of bird fatness. For poultry packaged in bags, the marking data is indicated on the bag or a label included in the bag.

Boxes for packing poultry must be dry, clean, free of foreign odors, lined with wrapping paper grades A, B, D. If the carcasses are packed in a bag made of polymer material, the box is not lined with paper. On the label or stencil, in addition to general information about the enterprise, the type of bird, the method of processing, indicate the designation of carcasses by type and age: chickens - C, broiler chickens - CB, chickens - K, ducks - U, geese - G, turkeys - I. After The symbol for the type of bird indicates the processing method: semi-gutted - E, gutted - EE. The fatness of the bird is designated as follows: the first category - number I, the second category - number II, which does not correspond to the fatness of the 1st and 2nd categories (skinny) - T. Boxes with poultry meat for industrial processing are marked with the letter P.

Carcasses of all types of birds are packaged in plastic film bags. Poultry carcasses are placed in wooden boxes or corrugated cardboard boxes, lined with paper separately by type, fatness category and processing method.

Container marking (GOST 14192-96), in addition to the usual data, includes symbols: type and age of poultry (chickens - C, broiler chickens - CB, chickens - K, ducks - U, ducklings - UM, geese - G, goslings - GM , turkeys - I, turkey poults - IM, guinea fowl - C, guinea fowl - SM), processing method (half-gutted - E, gutted - EE, gutted with a set of giblets and neck - P, packaged - F), fatness category (numbers 1, 2 or the letter T - skinny). The paper label must have a diagonal stripe: pink for category I and green for category II.

Game carcasses are packed in wooden boxes, each wrapped in paper.

The marking of the boxes includes the name of the organization, number of pieces, grade, standard and symbol game: G - geese, U - ducks, T - black grouse, GL - wood grouse, KS - gray partridge, etc.

Poultry meat is transported to trading enterprises in refrigerated trucks at a temperature not exceeding 6 °C.

1.4 Reception, storage

Poultry meat is accepted in batches. A batch is understood as any quantity of poultry meat of the same type and category, the same slaughter date, produced at one enterprise, issued with one document on quality and a veterinary certificate. When accepting poultry and game meat, the quality is checked by the category of fatness (muscle tissue development and fat deposition), cleanliness of processing, and freshness of carcasses. To check whether the quality of poultry meat meets the standard requirements, 5% of the boxes are selected from different places in the batch. If unsatisfactory acceptance results are detected, each carcass is checked.

Store chilled poultry meat in refrigerators at a temperature of 0...-2 °C and a relative humidity of 85-95% for no more than 5 days. Frozen poultry should be stored at a temperature no higher than -12 °C and a relative air humidity of 85-95% for periods that are established depending on the temperature, packaging method, type and age of the bird. Thus, the permissible shelf life of poultry (in months): at a temperature of -12 ° C for chickens, turkeys and guinea fowl not packed in film - 5; chickens, turkey poults, geese and ducks - 4; goslings and ducklings - 3; and at a temperature of -25 °C and below - 12, 11 and 10, respectively. Packaged poultry is stored for no more than a day.

Store game in a store (per day, no more): at a temperature below 0 °C -5, at a temperature of 0-6 °C - 3, at a temperature not higher than 8 °C (in glaciers) -2.

Game birds can be stored for up to 8 months at a temperature not exceeding -10°C.

Poultry carcasses are transported for local sale in returnable metal containers, and for storage and long-term transportation, the carcasses are packaged in wooden boxes lined with paper, separately by type, fatness category and method of poultry processing.

Stores also sell pre-packaged killed poultry of all types and fatness categories in a chilled and frozen state. Carcasses, depending on the weight of the bird, can be packaged in parts and packaged in transparent polymer films. Deviation from the weight of the packaged part of the carcass is allowed within 3%.

2. Sales technology

2.1 Characteristics of the trading enterprise - the Smak store

The Smak store is located on the ground floor of a five-story Hermes trading building at st. Karl Marx, 17. In terms of product and industry, the Smak food store is universal, because it offers the buyer food products of all groups in a wide range.

The Smak retail chain, which takes into account the complex consumer needs of the widest audience in its activities, operates stores in the most effective format of modern retail - self-service stores. Each store in the chain has all the necessary conditions for a comfortable shopping experience - spacious rooms, convenient retail equipment, convenient display of goods. The self-service system, along with qualified consulting and complete pre-sale preparation of goods, allows customers to significantly save their time. Self-service allows you to speed up operations for selling goods, increase the throughput of stores, and expand the volume of sales of goods. This method provides buyers with free access to the goods displayed on the sales floor, the ability to independently inspect and select them without the help of the seller (or with the help of the seller’s consultation, at the buyer’s request). Payment for selected goods is carried out at payment centers served by cashier controllers.

Operating hours around the clock.

To ensure a rational trade and technological process, the store has appropriate premises. There are 2 sales areas with an area of ​​100 square meters, which occupy the largest share of the total area of ​​the store. The layout of the sales floors ensures the free movement of customer flow, the shortest movement of goods from the premises for storing and preparing goods for sale to the places where they are displayed and placed.

To display, sell and store perishable products, various types of refrigeration equipment are used: refrigerated counters, display cases, display counters, refrigerated cabinets, prefabricated refrigerated chambers.

The sale of goods is carried out partially through the counter in the departments with sausages and draft drinks.

Self-service sales areas have baskets, tongs and other equipment for customers to select goods.

2.2 Preparation for sale

The most important operation of the trade and operational process in a store is the preliminary preparation of goods for sale (packing, packing). It frees sellers from wasting time and labor when serving customers.

Poultry goes on sale in the form of a whole carcass, or packaged poultry of the following types: chickens - in the form of half carcasses (carcasses are sawn along the spine and along the keel line); chickens, ducks and geese - also in the form of half carcasses (butchered like chickens) and quarters (half carcasses cut into two parts); turkeys - in the form of half carcasses and quarters. In addition, the carcasses are cut into eight parts.

Imported poultry is sold only frozen, and after post-slaughter processing - gutted. A set of processed by-products (skinless neck, heart, liver, stomach) sealed in a polymer film pouch is placed inside the abdominal cavity.

Only frozen game (except swamp and waterfowl) is sold for sale in plumage, which is used to determine its type and sex. Males differ from females in their bright plumage and larger size. The meat of females is more tender and soft. Game is sold frozen.

When preparing for sale, it is necessary to unpack poultry and game meat, sort it by commercial grades and types, check it by commercial grades and types, check it by quantity and quality, give it the proper presentation, check prices, and place the prepared goods for sale at work stations.

Shrink film is used for packaging poultry, which preserves the quality of the product for a long time, because has gas and vapor impermeability.

Products from storage facilities must be supplied to the sales area regularly.

Packaged poultry is served to the sales floor in boxes, cassettes, and baskets.

2.3 Placement and display

The store's policy is to offer the customer fast and decent service, a reliable selection of quality goods at the most reasonable prices, to create a pleasant shopping atmosphere, to save the customer's time and effort by providing the fullest possible range of goods and services under one roof.

The placement and display of goods depends on their type of shape, packaging size, and shelf life.

Products must be placed so that they are visible to buyers and accessible to sellers. In addition, when placing goods, it is necessary to take into account the generality of demand, the interchangeability and complementarity of some goods with others, and the observance of product proximity.

Meat products must be provided with a price tag indicating the name, grade and price of the product.

The goods in the store are divided into departments, the department with poultry meat, offal, and semi-finished products is located in a remote part of the hall, the goods are placed in glass refrigerators.

One of the most promising areas of the meat market is the production of semi-finished poultry meat products. The range of semi-finished products includes chicken fillet, chicken leg, duck carcass, chicken broth set, duck leg, duck breast, duck meat broth set. The weight of semi-finished products is from 250 to 1000 g. The deviation in the weight of semi-finished products is allowed from ±3% (for weight up to 500 g) to ±2% (for weight over 500 g).

Place goods on equipment with labels and pictures on the packaging facing the customers. Products are provided with price tags fixed in special holders.

They should be placed as perpendicular to the customer's eye line as possible. The size of the price tags is determined by the dimensions of the goods and types of equipment. To make price tags readable and attractive, it is recommended to use different combinations of background colors and numbers.

“Price tags are one of the most mass media in-store information that accompanies the buyer throughout the entire path of his movement in the sales area.”

The placement sequence starts from noble poultry to common poultry: ducks, turkeys, geese, hens, chicken, others and at the end - poultry liver. It is recommended to place seasonal goods (game) between shelves with meat and poultry.

The principle underlying the frontal display of poultry and game meat is that one sample is displayed in full size, the rest (behind it) are partially visible or not visible at all.

Packaged meat and meat products are laid out in refrigerated display cases by type and grade of cuts on enamel pallets, and unpackaged meat and meat products are laid out in pieces on pallets by type and grade.

The killed bird is laid out on the counter, breast side up.

The permissible shelf life of frozen poultry depends on storage conditions and the type of bird. Maximum shelf life at temperatures from -- 12 to -- 15 "C and 85--90% relative humidity for geese and ducks - 7 days, chickens, turkeys and guinea fowl - 10 days; at a temperature of -25 ° C and below - 12 and 14 months, respectively.

During storage, the appearance of the carcasses changes significantly: the skin becomes dry and brittle, and yellow stripes or spots appear in places where the carcasses touch. When stored for a long time, fat goes rancid and its color and taste change. The fat of geese and ducks deteriorates especially quickly.

In distribution refrigerators and retail establishments, during the storage and movement of meat and offal, their natural loss occurs due to the evaporation of moisture and the leakage of tissue fluid. To account for these losses in trade, natural loss rates are used. These standards are established depending on the shelf life, period of year, geographical area, packaging, type and thermal state of meat and offal. average value shrinkage during storage of frozen meat is 0.3-0.5% for each month during the first two months, then decreases to 0.1%.

2.4 Sale of goods

Selling goods is the final stage of the technological process in a store. Features of the sale of goods, the sequence of individual operations depend on the assortment, the nature of consumer demand, and sales methods. By sales methods we mean methods and techniques of service, selection of goods, and organization of payment.

Sales service culture is a set of characteristics and conditions of the sales service process, determined by the professionalism and ethics of service personnel.

When selling meat products over the counter, the seller must give the buyer the necessary advice, offer new, unknown products, explain their advantages, and remind about related products.

Before starting to sell goods, the seller must prepare tools, equipment, packaging materials, place them at the workplace, check the serviceability of refrigeration equipment in the sales area, measuring instruments, cash registers, the presence of price tags on the goods, as well as the seller’s sanitary place.

When selling bulk meat products to buyers, the seller should touch them with his hands as little as possible and use tongs, spatulas, and scoops. Each type of product must have its own inventory. Goods that accidentally fall on the floor cannot be sold; they must be collected in separate containers.

Poultry and game meat must meet the requirements of standards and technical specifications. These are, as a rule, perishable goods, so the accompanying documents must indicate the hour and date of release, and the period of sale. Goods delivered to the store in a dirty vehicle, in violation of sanitary standards and rules, or with an expired sale date are not applicable.

Upon expiration of the validity period of the certificate or quality certificate, the financially responsible person removes the product from sale, calls a commodity expert and presents to him the remainder of the unsold goods to determine the quality of the variety, variety and the possibility of further sale.

meat assortment shop labeling

Conclusion

The importance of meat and meat products in the diet of the population is determined by the fact that they serve as a source of complete proteins, fat, minerals and extractives, and some vitamins, the consumption of which is necessary for the normal functioning of the body.

Increasing the pace of production and output volumes of the meat industry requires improving existing and developing new technological processes that ensure rational use of raw materials, increasing yields and improving the quality of products. Solving these problems is inextricably linked with expanding the methodological capabilities of research through the use of improved and new analytical methods and with the creation of systems for objective and reliable assessment of quality indicators of raw materials and finished products.

The main role in assessing the quality of meat is played by the following indicators: the content of components that are used by the body for biological synthesis and covering energy costs; organoleptic characteristics (appearance, smell, color, consistency); absence of toxic substances and pathogenic microorganisms.

Meat quality indicators depend on the composition and properties of the raw materials, the recipes used, the conditions and modes of technological processing and storage. An objective and comprehensive assessment of these dependencies is a necessary basis for identifying factors affecting product quality.

A prerequisite for producing high-quality products is the correct selection of raw materials, strict adherence to the operating parameters of all stages of the technological process of production and storage, sanitary and hygienic standards, and control of the dosage of chemical additives.

Important conditions for the production of high-quality industrial products are the further improvement of methods for their control, strict adherence to technological discipline, and a comprehensive analysis of the reasons for the decrease in quality level or the appearance of defects.

List of used literature

1. Antipova L.V. Methods for researching meat and meat products. - M.: Light and food industry, 2000. - 378 p.

2. Artemyeva, S.A. and others. Microbiological control of animal meat, poultry, eggs and their processed products: reference book / S.A. Artemyeva, T.N. Artemyeva, A.I. Dmitriev, V.V. Dorutina. - M.: KolosS, 2003. - 288 p.

3. Blank I.A. Trade management. - Kyiv: Nika-Center, 2006. - 780 p.

4. Dashkov L.P., Pambukhchiyants V.K. Commerce and trade technology. - M.: Marketing, 2000.- 448 p.

5. Dubtsov, G.G. Commodity research of food products: textbook. for students uchr. avg. vocational education / G.G. Dubtsov. - M.: Publishing house. Center "Academy", 2010. - 336 p.

6. Kostenko, Yu.G., Netseplyaev, S.V., Goncharova, L.A. Fundamentals of microbiology, hygiene and sanitation at enterprises of the meat and poultry processing industry / Yu.G. Kostenko, S.V. Netseplyaev, L.A. Goncharova. - 3rd ed. add. and processed - M.: Agropromizdat, 1991. - 176 p.

7. Kocsis, I.I., Petrash, M.G., Smirnov, S.B. Poultry farming. - M.: KolosS, 2004. - 407 p.

8. Lyashko, A.A., Khodykin, A.P., Voloshko, N.I., Snitko, A.P. Commodity research, examination and standardization. - M.: Dashkov and Co., 2008. - 623

9. Matyukhina, Z.P. Commodity management of food products: a textbook for beginners. prof. education: textbook. allowance for the environment. prof. education / Z.P. Matyukhina, E.P. Korolkova. - 3rd ed., ster. - M.: Publishing house. Center "Academy", 2005. - 272 p.

10. Orlov, M.V., Silin, E.K. Breeding chickens. - M.: Kolos, 1981. - 269 p.

11. Rogov, I.A., Zabashta, A.G., Kazyulin, G.P. General technology of meat and meat products. - M.: Kolos, 2000. - 367 p.

12. Retail trade in food products. Commodity science and technology: textbook. for the beginning prof. education / T. S. Golubkina, N. S. Nikiforova, A. M. Novikova, S.A. Prokofiev. - M.: Publishing house. Center "Academy", 2007. - 496 p.

13. Handbook of merchandising of food products: In 2 volumes. Volume 2 textbooks. Guide for beginners prof. education / [T.S. Golubkina, N.S. Nikiforova.] - M.: Publishing house. Center "Academy", 2008. - 336 p.

14. Shepelev, A.F., Kozhukhova, O.I., Turov, A.S. Commodity research and examination of meat and meat products: textbook. allowance. - Rostov-on-Don: Publishing house. center "MarT", 2001. - 192 p.

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GOST R 55499-2013

NATIONAL STANDARD OF THE RUSSIAN FEDERATION

POULTRY PRODUCTS

General technical conditions

Products of poultry meat. General specifications

OKS 67.120.20
OKP 92 1355

Date of introduction 2014-07-01

Preface

1 DEVELOPED by the State Scientific Institution All-Russian Research Institute of Poultry Processing Industry of the Russian Academy of Agricultural Sciences (GNU VNIIPP Rosselkhozakademii)

2 INTRODUCED by the Technical Committee for Standardization TC 116 "Products of processing of poultry, eggs and freeze-drying"

3 APPROVED AND ENTERED INTO EFFECT by Order of the Federal Agency for Technical Regulation and Metrology dated July 29, 2013 N 456-st

4 INTRODUCED FOR THE FIRST TIME


The rules for the application of this standard are established in GOST R 1.0-2012 (Section 8). Information about changes to this standard is published in the annual (as of January 1 of the current year) information index "National Standards", and the official text of changes and amendments is published in the monthly information index "National Standards". In case of revision (replacement) or cancellation of this standard, the corresponding notice will be published in the next issue of the information index "National Standards". Relevant information, notices and texts are also posted in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet (gost.ru)

1 area of ​​use

1 area of ​​use

This standard applies to poultry meat products (hereinafter referred to as products) intended for direct consumption, preparation of various dishes and snacks.

Safety requirements are set out in 5.2.4 and 5.2.5, quality requirements - in 5.2.1, and labeling requirements - in 5.4.

2 Normative references

This standard uses normative references to the following standards:

GOST R ISO 13493-2005 Meat and meat products. Method for determining chloramphenicol (chloramphenicol) using liquid chromatography

GOST R 50454-92 (ISO 3811-79) Meat and meat products. Detection and recording of presumptive coliform bacteria and Escherichia coli (arbitration method)

GOST R 50455-92 (ISO 3565-75) Meat and meat products. Salmonella detection (arbitration method)

GOST R 51074-2003 Food products. Information for consumers. General requirements

GOST R 51289-99 Multi-turn polymer boxes. General technical conditions

GOST R 51301-99 Food products and food raw materials. Stripping voltammetric methods for determining the content of toxic elements (cadmium, lead, copper and zinc)

GOST R 51444-99 (ISO 1841-2-96) Meat and meat products. Potentiometric method for determining the mass fraction of chlorides

GOST R 51447-99 (ISO 3100-1-91) Meat and meat products. Sampling methods

GOST R 51448-99 (ISO 3100-2-88) Meat and meat products. Methods for sample preparation for microbiological studies

GOST R 51480-99 (ISO 1841-1-96) Meat and meat products. Determination of the mass fraction of chlorides. Volhard method

GOST R 51650-2000 Food products. Methods for determining the mass fraction of benzo(a)pyrene

GOST R 51766-2001 Raw materials and food products. Atomic absorption method for determination of arsenic

GOST R 52173-2003 Raw materials and food products. Method for identifying genetically modified sources (GMI) of plant origin

GOST R 52174-2003 Biological safety. Raw materials and food products. Method for identifying genetically modified sources (GMI) of plant origin using a biological microchip

GOST R 53222-2008 Meat and meat products. Histological method for determining plant carbohydrate supplements

GOST R 52313-2005 Poultry processing industry. Food products. Terms and Definitions

GOST R 54004-2010 Food products. Sampling methods for microbiological studies

GOST R 54463-2011 Containers made of cardboard and combined materials for food products. Specifications

GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements for the quantity of packaged goods in packages of any type during production, packaging, sale and import

GOST ISO 7218-2011 Microbiology of food products and animal feed. General requirements and recommendations for microbiological studies

GOST 8558.1-78 Meat products. Methods for determining nitrite

GOST 9792-73 Sausages and products from pork, lamb, beef and meat of other types of slaughtered animals and birds. Acceptance rules and sampling methods

GOST 9794-74 Meat products. Methods for determining total phosphorus content

GOST 9957-73 Sausages and products from pork, lamb and beef. Methods for determining sodium chloride

GOST 9958-81 Sausages and meat products. Methods of bacteriological analysis

GOST 9959-91 Meat products. General terms conducting organoleptic assessment

GOST 10444.15-94 Food products. Methods for determining the number of mesophilic aerobic and facultative anaerobic microorganisms

GOST 10574-91 Meat products. Methods for determining starch

GOST 14192-96 Marking of cargo

GOST 15846-2002 Products sent to the Far North and equivalent areas. Packaging, labeling, transportation and storage

GOST 23042-86 Meat and meat products. Fat determination methods

GOST 25011-81 Meat and meat products. Protein determination methods

GOST 26669-85 Food and flavoring products. Preparation of samples for microbiological analyzes

GOST 26670-91 Food products. Methods for cultivating microorganisms

GOST 26927-86 Raw materials and food products. Methods for determining mercury

GOST 26929-94 Raw materials and food products. Sample preparation Mineralization to determine the content of toxic elements

GOST 26930-86 Raw materials and food products. Arsenic determination method

GOST 26932-86 Raw materials and food products. Lead determination methods

GOST 26933-86 Raw materials and food products. Methods for determining cadmium

GOST 28560-90 Food products. Method for identifying bacteria of the genera Proteus, Morganella, Providencia

GOST 29185-91 Food products. Methods for identifying and quantifying sulfite-reducing clostridia

GOST 29299-92 (ISO 2918-75) Meat and meat products. Nitrite determination method

GOST 29301-92 (ISO 5554-78) Meat products. Starch determination method

GOST 30178-96 Raw materials and food products. Atomic absorption method for determining toxic elements

GOST 30538-97 Food products. Methodology for determining toxic elements using the atomic emission method

GOST 30726-2001 Food products. Methods for identifying and quantifying Escherichia coli bacteria

GOST 31466-2012 Poultry meat processing products. Methods for determining the mass fraction of calcium, size and mass fraction of bone inclusions

GOST 31474-2012 Meat and meat products. Histological method for determining plant protein supplements

GOST 31475-2012 Meat and meat products. Determination of the mass fraction of vegetable (soy) protein by electrophoresis

GOST 31479-2012 Meat and meat products. Method of histological identification of composition

GOST 31490-2012 Mechanically deboned poultry meat. Specifications

GOST 31628-2012 Food products and food raw materials. Stripping voltammetric method for determining the mass concentration of arsenic

GOST 31659-2012 (ISO 6579:2002) Food products. Method for detecting bacteria of the genus Salmonella

GOST 31694-2012 Food products, food raw materials. Method for determining the residual content of tetracycline antibiotics using high-performance liquid chromatography with a mass spectrometric detector

GOST 31746-2012 (ISO 6888-1:1999; ISO 6888-2:1999; ISO 6888-3:2003) Food products. Methods for identifying and determining coagulase-positive staphylococci and Staphylococcus aureus

GOST 31747-2012 (ISO 4831:2006, ISO 4832:2006) Food products. Methods for identifying and determining the number of coliform bacteria (coliform bacteria)

GOST 31796-2012 Meat and meat products. Accelerated histological method for determining the structural components of the composition

GOST 31903-2012 Food products. Express method for determining antibiotics

GOST 31931-2012 Poultry meat. Methods of histological and microscopic analysis

GOST 32008-2012 (ISO 937:1978) Meat and meat products. Determination of nitrogen content (arbitration method)

GOST 32009-2013 (ISO 13730:1996) Meat and meat products. Spectrophotometric method for determining the mass fraction of total phosphorus

GOST 32031-2012 Food products. Methods for identifying and identifying bacteria Listeria monocytogenes

Note - When using this standard, it is advisable to check the validity of the reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or using the annual information index "National Standards", which was published as of January 1 of the current year, and on issues of the monthly information index "National Standards" for this year. If an undated reference standard is replaced, it is recommended that the current version of that standard be used, taking into account any changes made to that version. If a dated reference standard is replaced, it is recommended to use the version of that standard with the year of approval (adoption) indicated above. If, after the approval of this standard, a change is made to the referenced standard to which a dated reference is made affecting the referenced provision, it is recommended that that provision be applied without regard to this change. If the reference standard is canceled without replacement, then the provision in which a reference to it is given is recommended to be applied in the part that does not affect this reference.

3 Terms, definitions and abbreviations

3.1 This standard uses terms according to GOST R 52313, as well as the following terms with corresponding definitions:

3.1.1 poultry product: A product that is subjected to salting during the production process and then brought to readiness for consumption by heat treatment or without it, made in the form of a carcass, its individual parts, pieces of meat and muscles, offal of varying degrees of grinding up to and including fine, which can be stuffed, molded, etc. with or without a shell.

3.1.2 raw or cooked-dried poultry product: A product made from raw or blanched (cooked) poultry meat, dehydrated by a physical method with a residual mass fraction of moisture from 20% to 10%.

3.2 In this standard the following abbreviation is used:

MPMO - Mechanically separated poultry meat.

4 Classification

4.1 Products, depending on the meat and/or edible by-products of a particular type of poultry used, are divided into products made from meat (edible by-products) of chickens, turkeys, ducks, geese, guinea fowl and quails.

Note - When meat or edible by-products of two or more types of poultry are used, the product is called: “Poultry product”.

4.2 Depending on the production technology, products can be:

- raw salted;

- smoked;

- raw smoked;

- dry-cured;

- dried;

- boiled-smoked;

- smoked-boiled;

- smoked-baked;

- dried;

- boiled and dried.

4.3 Depending on the thermal state, products are divided into:

- for chilled ones with a temperature in the thickness of the product from 2 °C to 8 °C inclusive;

- frozen with a temperature in the thickness of the product from minus 4 °C to 0 °C;

- frozen with a temperature in the thickness of the product not exceeding minus 8 °C.

4.4 Depending on the mass fraction of raw meat (chunk poultry meat, MPMO and poultry by-products), products are divided into the following grades:

extra - a product for the production of which the recipe provides for lump poultry meat with a mass fraction of at least 80%, including white - at least 50%;

highest - a product for the production of which the recipe provides for lumpy poultry meat with a mass fraction of at least 80%;

the first is a product for the production of which the recipe provides for lump poultry meat with a mass fraction of at least 51%;

the second is a product in the production of which the recipe provides for MPMO and/or poultry by-products with a mass fraction of at least 70%;

branded - a product manufactured using original technology, taking into account the national, regional and other characteristics of a particular enterprise, in the production of which the recipe provides for lump poultry meat with a mass fraction of at least 40%.

5 Technical requirements

5.1 Products must comply with the requirements of this standard, a document for products of a specific product name in accordance with which they are manufactured, and be produced according to technological instructions for the production of a specific assortment name in compliance with the requirements and standards established by regulations legal acts Russian Federation*.
_______________
* Before the introduction of the relevant regulatory legal acts of the Russian Federation - regulatory documents federal bodies executive power -.

5.2 Characteristics

5.2.1 In terms of basic organoleptic and physico-chemical indicators, products must meet the requirements specified in Table 1.


Table 1

5.2.2 Products made using frozen, partially or completely thawed raw materials are not subject to freezing.

5.2.3 The nutritional value of products of a specific name is established in the document in accordance with which they are produced.

5.2.4 Microbiological indicators of products must not exceed the standards established by regulatory legal acts of the Russian Federation*.
_______________

5.2.5 The content of toxic elements (lead, arsenic, cadmium, mercury), benzo(a)pyrene, nitrosamines, antibiotics, pesticides and dioxins in products should not exceed the standards established by regulatory legal acts of the Russian Federation*.
_______________
* Until the introduction of the relevant regulatory legal acts of the Russian Federation - regulatory documents of federal executive authorities.

5.3 Requirements for raw materials and materials

5.3.1 For the production of products, meat (edible by-products) of poultry, MMMO should be used; food eggs and egg products obtained from healthy poultry, as well as raw meat from slaughtered animals, which have passed veterinary and sanitary examination, approved for industrial processing and corresponding to:

- according to safety indicators - requirements established by regulatory legal acts of the Russian Federation*;
_______________
* Until the introduction of the relevant regulatory legal acts of the Russian Federation - regulatory documents of federal executive authorities.


- requirements established in the document for specific assortment names of products in accordance with which they are developed.

5.3.2 The list of raw materials and materials for a specific product range is regulated by the document in accordance with which it was developed.

5.3.3 In terms of thermal state and shelf life, raw materials must meet the following requirements.

a) Meat (food by-products) of poultry:

- chilled with a temperature within the product from minus 2 °C to minus 4 °C - no more than 5 days, offal - no more than 2 days, frozen and/or defrosted with a temperature within the product minus (2.5±0.5) °C - no more than 10 days, offal - no more than 7 days;

- frozen with a temperature in the thickness of the product not higher than minus 8 ° C and not lower than minus 18 ° C - no more than 8 months.

MPMO according to GOST 31490:

- chilled with a temperature in the thickness of the product from minus 2 °C to minus 4 °C - no more than 3 days;

- frozen and/or defrosted with a temperature in the thickness of the product from minus (2.5±0.5) °C - no more than 5 days;

- frozen with a temperature in the thickness of the product not higher than minus 12 °C and/or not lower than minus 18 °C - no more than one and/or four months, respectively.

b) Edible poultry eggs and egg products of their processing:

- chicken food eggs with a shelf life of no more than 25 days, stored at a temperature from 0 ° C to 20 ° C;

- turkey, guinea fowl, quail with a shelf life of no more than 30 days, stored at a temperature from 0 ° C to 8 ° C;

- egg products:

refrigerated liquid with a shelf life of no more than 24 hours, stored at a temperature not exceeding 4 °C;

frozen liquid with a shelf life of no more than 15 months, stored at a temperature not exceeding minus 18 ° C; with a shelf life of no more than 10 months, stored at a temperature not exceeding minus 12 °C;

dry with a shelf life of no more than 6 months, stored at a temperature not exceeding 20 ° C or with a shelf life of no more than 24 months, stored at a temperature not exceeding 4 ° C.

5.3.4 Drinking water in terms of safety must meet the requirements established.

5.3.5 Standards for the use of food additives and their mixtures in product formulations are established in the document for products of the specific product range in accordance with which they are developed.

Food additives and their mixtures must be approved for use in the production of poultry products and must meet safety requirements.

Note - In the production of raw smoked, dry-cured and dried products, it is allowed to use sugars (mono-, di-) as acidity regulators, including as part of food additives, but without the use, in this case, of microbiological (starter bacterial) cultures.

5.3.6 Raw materials (food ingredients and additives) used to produce products should be monitored for the content of components obtained using GMOs.

5.3.7 For the production of products the following materials should be used:

- natural sausage casings (beef casings and rounds, pork casings, lamb casings) according to the documents in accordance with which they are made;

- artificial and synthetic shells, including barrier ones, according to the documents in accordance with which they are manufactured;

- molding and packaging materials in contact with food products must meet the requirements.

5.3.8 It is allowed to use raw materials, incl. slaughter animals and materials that are not inferior in quality and safety to the requirements of 5.3.1 and are approved for use in the food industry.

5.3.9 For the production of products, it is not allowed to use raw materials of animal origin, frozen more than once, or with changed color of the tissues.

5.4 Marking

5.4.1 Each unit of consumer packaging with a product, artificial sausage casing, label (parcel) attached to a product in a natural casing must have a marking characterizing the product and meet the requirements of GOST R 51074 (general requirements according to Section 3, requirements for products - according to 4.3.7) and .

When using raw materials and ingredients obtained using GMOs, information about this should be included on the label in accordance with GOST R 51074 (clause 3.5.5).

5.4.2 Marking of transport packaging - in accordance with GOST 14192 with the application of handling signs: “Perishable cargo”, “Temperature limitation”.

5.4.3 Each unit of transport packaging with products is marked using a stamp, stencil, sticking a label or in another way containing data about the product according to 5.4.1 with the following addition:

- Net weight;

- number of packaging units (for packaged products).

It is allowed, by agreement with the consumer, not to apply transport markings to reusable packaging of products intended for local sale.

Each unit of transport packaging may additionally include an insert sheet with similar markings.

5.4.4 Labeling of products sent to the Far North and equivalent areas is in accordance with GOST 15846.

5.5 Packaging

5.5.1 Consumer and transport packaging, packaging materials and fastening means must comply with the requirements and documents in accordance with which they are manufactured, ensure the safety, quality and safety of products during transportation and storage throughout the shelf life, and also be allowed for contact with food products.

5.5.2 Products intended for sale are released packaged in consumer packaging.

Group packaging consisting of unpackaged units of products for sale in the public catering system is allowed.

5.5.3 Products are packaged in polymer film materials, under vacuum or in a protective atmosphere in gas-tight polymer materials(films or bags):

- whole products;

- a whole piece with a net weight from 100 to 1000 g;

- pieces with a net weight from 20 to 350 g without shell.

5.5.4 Products in consumer packaging and group packaging are packed in transport packaging: corrugated cardboard boxes in accordance with GOST R 54463, polymer boxes in accordance with GOST R 51289.

5.5.5 Each unit of transport packaging contains products of the same name, grade, production date, one heat treatment method and one type of packaging.

Packaging of products of different names into a transport packaging unit is carried out by agreement between the buyer and seller.

5.5.6 Packaging must be clean, dry, and free of foreign odors. Reusable packaging must have a lid; It is allowed, by agreement with the consumer, for local sales in the absence of a lid, cover the packaging with sub-parchment, parchment, wrapping paper, as well as other types of packaging materials approved for use in the food industry.

5.5.7 It is permitted to use other types of consumer or transport packaging, fastening agents and packaging materials approved for contact with similar food products, ensuring the safety and quality of products during transportation and storage throughout the entire shelf life.

5.5.8 Packaging of products sent to the Far North and equivalent areas - in accordance with GOST 15846.

5.5.9 Net weight of products in boxes is no more than 20 kg.

5.5.10 The net weight of the product in one consumer packaging unit must correspond to the nominal weight indicated on the product labeling in the consumer packaging, taking into account permissible deviations.

The limits of permissible negative deviations and the limits of permissible positive deviations of the net mass of one packaging unit from the nominal one are in accordance with GOST 8.579.

6 Acceptance rules

6.1 Rules for acceptance of products - according to GOST 9792.

6.2 Products are accepted in batches. A batch is understood as any quantity of products of the same name and variety, the same thermal state, the same production date, produced in one shift, identically packaged and accompanied by one veterinary document.

6.3 Organoleptic indicators are determined in each batch.

6.4 The procedure and frequency of monitoring physicochemical, microbiological indicators, the content of toxic elements (mercury, arsenic, cadmium, lead), nitrites, benzo(a)pyrene, nitrosamines, antibiotics, dioxins and pesticides are established by the product manufacturer.

6.5 In case of disagreement regarding the composition of the raw materials used, the composition of the product is identified in accordance with GOST 31479, GOST 31796.

6.6 Identification of product composition - according to GOST 31479, GOST 31796, GOST 31474, GOST 31475, GOST R 53222, GOST 31931.

7 Control methods

7.1 Sampling and preparing them for testing - in accordance with GOST R 51447, GOST 9792.

7.2 Sampling for determination of toxic elements - according to GOST 26929.

7.3 Sampling and preparation for microbiological studies - according to GOST R 54004, GOST ISO 7218, GOST R 51448, GOST 9958, GOST 26669, GOST 26670 and *.
________________

7.4 Determination of organoleptic indicators - according to GOST 9959.

7.5 Determination of physical and chemical parameters:

- mass fraction of protein - according to GOST 25011, GOST 32008;

- mass fraction of fat - according to GOST 23042;

- mass fraction of chlorides (table salt) - according to GOST R 51444, GOST R 51480, GOST 9957;

- mass fraction of sodium nitrite - according to GOST 8558.1, GOST 29299;

- mass fraction of starch - according to GOST 10574, GOST 29301;

- mass fraction of total phosphorus - according to GOST 9794, GOST 32009;

- mass fraction of calcium - according to GOST 31466.

7.6 Determination of the content of toxic elements - according to GOST R 51301, GOST 30178, GOST 30538, ,:

- mercury - according to GOST 26927;

- arsenic - according to GOST R 51766, GOST 26930, GOST 31628;

- lead - according to GOST 26932;

- cadmium - according to GOST 26933, .

7.7 Determination of benzo(a)pyrene - according to GOST R 51650.

7.8 Determination of nitrosamines - by.

7.9 Determination of pesticides - by -*.
________________

See section "Bibliography"

7.10 Determination of antibiotics - according to GOST R ISO 13493, GOST 31694, GOST 31903, -.

7.11 Determination of dioxins - by *.
________________

See the Bibliography section. - Database manufacturer's note.

7.12 Determination of microbiological indicators:

- mesophilic aerobic and facultative anaerobic microorganisms - according to GOST 10444.15;

- coliform bacteria (coliforms) - according to GOST R 50454, GOST 31747;

- E.coli bacteria - GOST 30726;

- sulfite-reducing clostridia - according to GOST 29185;

- bacteria S.aureus - according to GOST 31746;

- bacteria of the genus Proteus - according to GOST 28560;

- bacteria of the genus Listeria monocytogenes- according to GOST 32031;

- pathogenic microorganisms, including salmonella - according to GOST R 50455, GOST 31659.

7.13 Identification of products for the presence of genetically modified organisms (if they are provided for by regulatory documents in accordance with which products of specific assortment items are manufactured) - according to GOST R 52173, GOST R 52174.

7.14 Determination of temperature in the thickness of the product

7.14.1 Controls

Digital thermometer "Zamer-1" (State Register 21267-01) according to the document in accordance with which it was manufactured, or other devices with similar technical and metrological characteristics approved for contact with food products.

7.14.2 Testing

The temperature sensor must be inserted into the thickness of the product. Temperature information is read after the indicator readings have stabilized. The range of measured temperatures is from minus 30 °C to plus 120 °C. The limit of permissible absolute measurement error is ±0.5 °C.

When using other measuring instruments, control is carried out in accordance with the instructions for their use.

7.15 Determination of the presence of genetically modified organisms - according to GOST R 52173, GOST R 52174, *-.
________________

See the Bibliography section. - Database manufacturer's note.

8 Transportation and storage

8.1 Products are transported in refrigerated or isothermal means of transport subject to the requirements for storage conditions and shelf life regulated in the document in accordance with which specific product names are manufactured and in accordance with the rules for the transportation of perishable goods in force for this type of transport.

8.2 Recommended shelf life of products when stored in a suspended state, laid out in one or two rows or packaged in transport packaging, at a storage temperature of 0 to 6 ° C and a relative air humidity not higher than 75% - no more than 6 days, produced in a barrier shell , - no more than 60 days.

Recommended shelf life of products packaged under vacuum or in a protective atmosphere in gas-tight polymer materials at storage temperatures from 0 ° C to 6 ° C:

- whole products - no more than 10 days;

- for portion cutting - no more than 6 days;

- for serving cutting - no more than 5 days.

8.3 The shelf life of products is determined from the date of manufacture.

At air temperatures from minus 4 °C to minus 2 °C - no more than 6 months.

At air temperatures from minus 9 °C to minus 7 °C - no more than 9 months.

8.4 Transportation and storage of products sent to the Far North and equivalent areas - in accordance with GOST 15846.

8.5 The shelf life and storage conditions of products are established by the manufacturer.

Bibliography

UDC 637.52:006.354 OKS 67.120.20 OKP 92 1355

Key words: products, poultry meat, technical requirements, safety indicators, packaging, labeling, acceptance rules, control methods, transportation, storage
____________________________________________________________________________________



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Essay

Course work: 32 pp., 6 figures, 5 tables, 14 sources.

Object of study: poultry dishes.

The purpose of the work is to study the range and features of the technology for preparing poultry dishes.

Degree of implementation - technical and technological maps have been compiled for new poultry dishes.

Introduction

1. Classification of poultry dishes

2. Assortment of poultry dishes

3. Nutritional and energy value of poultry meat

4. Technological process production of products

4.1 Primary processing of poultry

4.2 Technology for preparing hot poultry dishes

5. Physico-chemical processes occurring with food substances during cooking

6. Product quality control

7. Development of technological documentation (TTK) for new dishes

Conclusion

List of sources used

Introduction

Nutrition is one of the the most important factors, determining the health of the population. Proper nutrition ensures normal human growth and development, contributes to the prevention of diseases, prolongs people’s lives, increases their efficiency and creates conditions for their adequate adaptation to the environment.

However, in the last decade the health status of the population has been characterized by negative trends. Life expectancy in Russia is significantly lower than in most developed countries and CIS countries. The increase in cardiovascular diseases and cancer is to a certain extent related to diet. The majority of the Russian population has been diagnosed with nutritional disorders caused by both insufficient consumption of nutrients, primarily vitamins, macro- and microelements (calcium, iodine, iron, fluorine, selenium, etc.), complete proteins, and their irrational ratio.

Violations of adequate, rational nutrition are caused both by the crisis in the production of food raw materials and food products, and by a sharp decrease in the purchasing power of most of the country's population. The problem of the quality of food products and food raw materials is acute. The level of education of the population in matters of healthy, rational nutrition is very low. There is no unified state policy in the field of healthy nutrition in the country.

Therefore, the study of health status and the development of measures aimed at strengthening it at public catering establishments are not only relevant, but also necessary.

Meat is one of the irreplaceable types of products; it is not only a rich source of proteins, but also simply a very tasty product. There are many types of meat, each of which is valuable in its own way.

Chicken, duck, goose, as well as turkey meat, these are the types of poultry that every consumer can find in any butcher shop or hypermarket. This meat is very high in calories and nutritious, cooks quickly and contains a very large amount of vitamins such as iron, potassium, phosphorus.

According to nutritionists, the importance of poultry dishes in human nutrition is very great, since meat does not harm the figure and keeps it in good shape.

A wide range of poultry meat allows a person to make a choice when using it in their diet. Currently, chicken meat is most widely used in food.

Chicken meat is a very important food product. He has many useful properties, the main one being a large amount of protein. And protein is rightfully considered to be the “building material” of all living organisms.

Chicken meat is recognized as a high-calorie product that contains large amounts of protein. Eating this particular type of meat restores lost strength and strengthens the human immune system.

A big plus is the high digestibility of meat by the human body, normal metabolism is maintained, it has a beneficial effect on the functioning of the central nervous system, and also improves the skin and nails.

Many meat lovers prefer chicken because it contains white meat, which is very tasty, low in calories and nutritious. Many people believe that the healthfulness of meat also depends on the quality of its preparation; they help preserve the nutritional value various technologies cooling.

One of the advantages of chicken meat is also its low price and availability. You can now buy chicken meat in almost all stores.

The range of poultry meat dishes is very diverse: numerous broths, fillets, cutlets, chops, kebabs, side dishes that go well with many types of products - this helps to diversify the daily diet, giving the dish an excellent look and excellent taste. Good gourmets know perfectly well how to preserve the beneficial and tasteful qualities of meat during the cooking process, which will acquire special importance in the diet of every person.

To solve such an important socio-economic problem of our country as proper nutrition, it is necessary: ​​to develop the scientific foundations of industrial food production; creating recipes for a balanced diet taking into account the physiological needs of the human body, justified from a medical and biological point of view, as well as increasing and controlling the quality of products supplied to public catering establishments.

food meat poultry assortment

1 . Classification of poultry dishes

Classification is the division of a set of objects into subsets based on similarity or difference in accordance with accepted methods.

Poultry meat by type and age is distinguished between young poultry (carcasses of chickens, broilers - chickens, ducklings, goslings, turkey poults and guinea fowl), and adult (carcasses of chickens, ducks, geese, turkeys, and guinea fowl).

Carcasses of young birds have a non-ossified (cartilaginous) keel of the sternum, a non-roughened beak, the lower part of which easily bends, and delicate elastic skin. Carcasses of chickens, broilers - chickens, turkey poults and guinea fowl have smooth and tightly fitting scales on their legs, underdeveloped spurs in the form of tubercles; Ducklings and guinea fowl have delicate skin on their legs.

Carcasses of adult birds have an ossified (hard) keel of the sternum and a keratinized beak. The legs of chickens, turkeys and guinea fowl carcasses have rough scales, the legs of ducks and geese have rough skin, and roosters and turkeys have hard spurs on their legs.

According to the method of technological processing, carcasses of all types of birds sent for sale can be semi-gutted, gutted, gutted with a set of giblets and neck.

Semi-gutted carcasses include carcasses from which the intestines, cloaca and full crop have been removed.

Gutted - carcasses in which all internal organs have been removed, the head up to the 2nd cervical vertebra, the neck (without skin) at the level of the shoulder joints, the legs up to the tarsal joint or below it, but not more than 2 cm. The visceral fat of the lower abdomen is not removed. Sales of gutted carcasses with lungs and kidneys are allowed.

Gutted carcasses with a set of giblets and neck include gutted bird carcasses, in the abdominal cavity of which a set of processed giblets (heart, liver, gizzard) and neck are inserted.

According to the thermal state, poultry carcasses can be cooled, chilled or frozen. The temperature in the thickness of the pectoral muscle of cooled carcasses should be no higher than 25°C; chilled - from 0 to 4°C, frozen - no higher than -8°C.

Depending on the fatness and quality of post-mortem processing, carcasses of all types of poultry (except for old roosters) are divided into 2 categories - 1 and 2. The fatness category is determined by the degree of development of muscle tissue and the prominence of the sternum crest (keel), the amount of subcutaneous fat deposits and the quality of processing surfaces.

The classification of culinary products from poultry meat is based on the methods of their heat treatment:

Varke (whole boiled bird; with side dish);

Poaching (steamed chicken, natural cutlets from game fillet; chopped poultry meatballs);

Stewing (poultry stew; poultry stewed in sauce; Russian roast chicken);

Roast (duck fried with apples; duck fried at home; schnitzel in the capital; cutlets in Kiev);

Baking (poultry julienne, poultry soufflé)

Products are divided into dishes and hot snacks; their serving temperature should be 6065 °C. In dishes and snacks made from boiled, poached and baked meat products, the meat is usually immersed in sauce, fried meat products are poured with melted butter when serving, and the sauce, if necessary, is served separately in a gravy boat.

A more complete classification of poultry dishes is presented in Figure 1

Figure 1 - Classification of poultry dishes

2 . Assortment of poultry dishes

The range of poultry dishes is very diverse.

These include:

1. Boiled poultry dishes (whole boiled poultry, dumplings, etc.)

2. Poached poultry dishes;

3. Fried poultry dishes (Kiev cutlets, Stolichny style schnitzel, poultry meatballs, etc.);

4. Baked poultry dishes (poultry soufflé);

5. Stewed poultry dishes (poultry stew, roast poultry, chakhokhbili, etc.);

6. Stuffed poultry dishes (zrazy, poultry rolls).

Assortment of cold sweet dishes, compiled according to STN

No. 439 Boiled poultry and game with garnish;

No. 440 Poultry or game in steam sauce with mushrooms and rice;

No. 441 Natural cutlets from poultry or game fillet in steam sauce with mushrooms;

No. 443 Stew from poultry, game, rabbit or offal;

No. 444 Poultry or rabbit stewed in sauce;

No. 445 Chicken stewed with carrots and turnips;

No. 446 Russian roast chicken;

No. 447 Turkey fillet stuffed with apples and prunes;

No. 448 Roast chicken and chicken offal;

No. 449 Pilaf from poultry, game or rabbit;

No. 450 Fried poultry or rabbit;

No. 451 Goose, duck stuffed

No. 452 Duck stuffed with potatoes and prunes;

No. 453 Chicken Kiev;

No. 454 Natural cutlets from poultry fillet, game with garnish

No. 455 Breaded, fried poultry or game fillet cutlets;

No. 456 Bird, game or rabbit according to the capital;

No. 459 Chicken - tabaka (Georgian national dish);

No. 460 Chopped poultry and game cutlets with garnish;

No. 461 Chopped poultry meatballs, steamed game in white sauce with rice;

No. 462 Chopped chicken cutlets, baked with milk sauce

No. 497 Poultry and game pilaf;

No. 498 Goose, homemade duck;

No. 499 Poultry stewed in sauce with vegetables;

No. 500 Chicken stewed with nuts and garlic;

No. 503 Chakhokhbili (Georgian national dish);

No. 505 Fried poultry with tomato sauce and mushrooms;

No. 506 Chicken stuffed with offal, Tatsin style;

No. 507 Chickens in a pot;

No. 509 Natural cutlets from poultry or game fillet in steam sauce with mushrooms;

No. 510 Poultry or game fillet cutlets stuffed with liver;

No. 512 Turkey kebab;

No. 513 Chicken delicacy (chicken zrazy fried in dough);

No. 515 Deep-fried poultry or rabbit;

No. 516 Vol-au-vent with poultry or game and mushrooms;

No. 517 Chicken cutlets stuffed with nuts;

No. 518 Chopped poultry and game cutlets with garnish;

No. 520 Special chicken or turkey cutlets;

No. 521 Chicken zrazy, with omelette and vegetables;

No. 522 Soufflé from chickens or broilers - chickens.

For greater clarity of the variety of poultry dishes and their composition, the assortment can be presented in the form of summary tables of recipes. Recipes for poultry dishes are presented in Table 1, Appendix A.

The range of poultry dishes is very diverse, since poultry, and in particular chicken, is an inexpensive and very accessible product. In public catering, a large number of semi-finished poultry products are produced, which are subjected to various methods of thermal culinary processing - boiling, frying, stewing, baking and others. At the same time, the range of poultry dishes produced is constantly expanding. This is possible due to the introduction of various fillers into chopped semi-finished poultry products, by adding various sauces when stewing poultry dishes, various vegetables and various side dishes. Poultry dishes are the most tender, light and easier to digest by the body compared to dishes made from other types of meat. All this allows for the widespread use of poultry culinary products in public catering.

3 . Nutritional and energy value of poultry meat

Poultry meat has a fine-fiber structure, white or reddish in color, depending on the type. Chickens, ducks, geese, turkeys and guinea fowl are of economic importance. Compared to meat from slaughtered animals, poultry meat contains more complete proteins and less collagen and elastin. It contains fats, minerals, many extractives, vitamins A, PP, D, B1, B2, B12. Fats have a low melting point (23-34° C) and are easily absorbed by the body (93%). Extractive substances enhance the separation of digestive juices and promote rapid absorption of food.

Depending on fatness and quality of processing, poultry carcasses are divided into categories I and II. When determining the category, age, type, method of processing, fatness, and condition of the skin surface are taken into account. Category I carcasses have well-developed muscles and subcutaneous fat deposits. Poultry carcasses of category II have satisfactorily developed muscles, slight deposits of subcutaneous fat or its absence. Young poultry meat is healthier and is used in therapeutic nutrition.

Chicken and chicken meat is a favorite among other types of poultry meat. With a low fat content (no more than 10%), it contains more protein than any other meat. It provides a complete balance of protein in the body and is an excellent product for vital activity and growth. The nutritional value of chicken broths is reduced by the increased content of cholesterol and purine substances. The broth contains up to 20% cholesterol and about 65% nitrogenous extractives. The most useful is white boiled chicken meat (especially breast), which is considered a dietary product.

Chicken meat contains much more vitamin B6 than peanuts, black beans, broccoli and other foods rich in this vitamin. It normalizes metabolism and helps strengthen the immune system, helping prevent heart attacks, strokes and coronary artery disease. Chicken broth contains a peptide - a protein that helps improve the condition of the heart muscle and normalizes heart rhythm. Therefore, chicken meat is recommended for patients with heart disease. Nutritionists recommend eating chicken at least twice a week. An important argument in favor of chicken is its price, which is significantly lower than the price of other poultry meat, especially beef, pork and lamb. Chicken meat goes well with all types of side dishes and is well absorbed by the body. Chicken broth is recommended for those recovering from illnesses and operations.

Chicken meat has a delicate texture and high taste. It contains less connective tissue and is easily digestible. Broiler chicken meat is especially tasty and healthy.

The meat of geese and ducks has a specific taste and aroma that is not perceived equally by everyone. Unlike white chicken, the meat of geese and ducks is dark (reddish in color), it contains more fat, and less water-soluble nitrogenous substances. Broths made from the meat of these birds are not transparent; many people find them unpleasant in taste. It is usually used for frying, and ducks and geese must be well-fed. Otherwise, fried foods turn out dry and rough, acquire a cloying aftertaste and are difficult to digest. Goose meat is fattier than duck (up to 20% fat) and tougher. The fatty aftertaste and cloying quality can be softened by side dishes with a sour taste - sour apples, stewed sauerkraut, pickled fruits and berries. Most often, geese and ducks are baked, stuffed with apples, vegetables, and cereals.

Turkey meat is very tender and never causes allergies, so it is recommended for children. Compared to other types of birds, it contains a small amount of cholesterol - 74 mg per 100 g. Rich in iron, selenium, magnesium and potassium, contains vitamins: PP, B6, B12, B2. Used in dietary nutrition, as well as for preparing sausages, frankfurters, dumplings.

Table 2 - Chemical composition and nutritional value of poultry meat (per 100 g of product)

Visual difference in protein content in meat various types birds can be seen in Figure 2.

Land poultry meat contains less lipids and more proteins than waterfowl meat. In the meat of chickens, chickens, turkeys, especially the 2nd category of fatness, the total content is higher than in the meat of livestock.

Figure 2 - Protein content in poultry and game meat, g (per 100 g of product)

Poultry meat contains the same proteins and nitrogenous non-protein extractive substances as livestock meat, however, poultry meat contains more complete proteins (myosin, actin, etc.) and less incomplete ones (collagen, elastin). Due to the low content of connective tissue, there are 2-3 times less incomplete proteins in poultry meat (about 7%) than in beef.

The protein utilization factor (PUR) of chicken meat is 70%, and the protein efficiency factor (PER) is 2%.

Lipids in poultry meat are represented by triglycerides, phospholipids and cholesterol. Poultry meat fats contain a significant amount of unsaturated fatty acids (69 - 73% of all acids), including polyunsaturated ones. Figures 3 and 4 show the content of unsaturated fatty acids in the fat of poultry meat of different types and the fat content in poultry and game meat

Figure 3 - Content of unsaturated fatty acids in the fat of poultry meat of different types (%)

The fat content of meat also differs significantly depending on the type of meat.

Figure 4 - Fat content in poultry and game meat, g (per 100 g of product)

Water is a natural component of meat, forming stable structured systems with its other parts. The forms and strength of water bonds in these systems affect the properties of meat, including water-holding capacity, by the nature of the change in which one can judge the change in mass loss during cooking and the quality of the product.

When boiling chickens in the form of whole carcasses, 1.65% of soluble substances by weight pass into the water, including minerals - 0.25%, extractives - 0.68%.

Thus, the presence of water in meat, as well as the quantity and quality of water added when preparing poultry dishes, greatly affects the quality of the finished product.

In addition to water, the taste, aroma, appearance, and consistency of finished products are significantly influenced by added fillers and flavoring substances - wheat bread, flour, salt, spices, vinegar and others.

4 . Technological process of production

The technological process for the production of culinary products consists of a number of stages, or stages, of processing products, which are different in their tasks and can be separated in time and space.

4.1 Primary processing of poultry

Thawing. Poultry is most often sold chilled or frozen. Frozen poultry should be stored at temperatures above 0*C for 1-2 days to allow it to gradually thaw. Thawing must occur gradually, at room temperature. With rapid thawing, the bird loses its juiciness, and its nutritional and taste qualities decrease. Thawing with water should be avoided as this will degrade the quality of the meat.

Gutting a bird. After plucking, the legs, head and neck of the carcasses are cut off. In an adult bird intended for roasting, the ends of the wings are cut off. Chickens are sometimes left with their necks and heads, removing the beak and eyes after scalding. Then the legs are cut off at the knee joint, sometimes even 1.5 cm below. The head is cut off at the first cervical vertebra. The skin on the neck is stretched and cut at half the length so that it covers the incision site, the neck is cut off at the base. The trachea, crop and esophagus are pulled out, the cervical vertebrae are cut off or chopped off. The resulting hole is closed with the remaining skin of the neck.

To gut the chicken carcass, place it on its back with the legs facing you, and use a sharp, thin knife to open the abdominal cavity 1.5 cm above the anus, bringing the cut to the protrusion of the sternum. The innards and fat are removed through an incision.

They must be removed carefully, gradually, especially the liver, so as not to spill bile from the gallbladder.

Washing carcasses. 1 - 2 hours before. Before heat treatment, the bird should be thoroughly washed in warm, then cold water, changing it several times. You should not soak the bird: this leads to the loss of water-soluble proteins and minerals. After washing the dried carcass, rub it with salt inside and out.

Molding of carcasses. When poultry is boiled, stewed, fried or baked whole, dressing (shaping) the carcasses is necessary to maintain a rounded shape. To do this, the legs and wings must be pressed against the carcass, since during cooking they are easily deformed, and when baking they reach readiness prematurely, overcook and even burn. Before shaping, press firmly with your hand on the breast of the carcass so that the entire carcass flattens and expands. There are several options for dressing the bird: 1) the wings and legs can be firmly pressed to the carcass with a wire clamp; 2) the legs, wings and skin of the neck can be tied with a strong thread, pressing them to the carcass; 3) the ends of the legs can be set into “pockets” - skin incisions on both sides of the abdomen (sew up the incisions with thread), and the wings can be wrapped behind the back; 4) the legs and wings can be sewn tightly to the carcass and tied with thick thread.

Cutting up a bird. You can chop a bird with bones, first you need to separate the legs and wings. To make cutting easier, the bones should be turned out of their joints. Then, using special scissors or a knife, cut the breast into 2 parts along the breast and cut each half into portions.

Breading poultry. Breadcrumbs are traditionally used for breading. But if you first pepper, salt, sprinkle the bird with spices, then lightly roll it in flour, then in an egg and, finally, depending on taste, in sesame seeds or ground nuts, in grated almonds or coarsely crushed corn flakes, in finely crushed noodles, a mixture of chopped herbs, grated cheese or chopped coconut kernels will result in dishes that are much tastier than traditional ones.

4 .2 Technology for preparing hot poultry dishes

Poultry is subjected to various methods of heat treatment depending on fatness, age and other factors.

Chickens and turkeys are fried, boiled and stewed, but geese and ducks for main courses are often fried and stewed. The meat of old farm poultry is very tough and therefore it is boiled or stewed, since it does not soften enough when fried.

The features of the anatomical structure and size of poultry carcasses make it possible to subject them to heat treatment as a whole. Therefore, they are usually portioned after boiling and frying, and only when preparing some dishes are they chopped in advance.

Chopped poultry products are prepared less frequently than meat products. Ducks and geese contain a lot of fat, so it is not advisable to prepare cuts from them, but chickens and turkeys have tender flesh and can be used for preparing pieces of products.

The heat treatment time ranges from 2 to 4 hours, depending on the age and size of the bird.

Boiled bird. For second courses (chickens, chickens, turkeys) it is better to boil them whole. The prepared carcass is placed in hot water (2-2.5 liters per 1 kg), brought to a boil, roots, onions, salt are added and cooked at moderate heat 85-90C. Chickens are boiled for 30 - 40 minutes, chickens - at least 1 hour, turkeys - 1.5 hours. The readiness of the bird is determined by piercing the thick part of the flesh of the leg with a chef's needle (the needle passes freely, the juice flowing from the puncture is clear). Losses during poultry cooking are 25%. Sauce is prepared from the broth obtained by cooking chickens, chickens, and turkeys. Before serving, the finished bird is cut into portions: first along the breast into two parts, then the legs are separated from the loin (both can be divided into smaller portions).

Young birds can be poached by cutting them into portions. Place them obliquely in a greased saucepan, fill a third or a quarter with broth and simmer under the lid, sprinkling with lemon juice so that the poultry meat does not darken.

When leaving, put steamed rice, mashed potatoes or boiled potatoes on a portioned dish or plate, next to it is a portion of poultry, pour over white sauce, white sauce with egg, steam, or you can pour butter over it.

Stewed poultry. Before stewing, it is advisable to cut the bird into pieces (or do this after 20 minutes of cooking) and simmer under the lid in red (tomato) or sour cream sauce, adding vegetables, mushrooms, and seasonings if desired.

You can cut raw chicken into pieces, put it in a roasting pan, add salt, pepper, garlic, add sour cream and simmer in a moderately heated oven until cooked.

More than other poultry, lean duck is suitable for stewing. You can stew potatoes, cabbage, antonovka, and prunes with it.

The technological scheme for preparing a poultry stew can be seen in the example of the “Poultry Stew” dish in Figure 5.

Chopped poultry products. Cutlet and dumpling masses are prepared from poultry. For which raw and boiled poultry pulp is used. It is advisable to add butter to minced chicken. Cutlets, meatballs, and meatballs are formed from the cutlet mass and poached or fried in the main way, coated in ground breadcrumbs or grated bread. Dishes made from quenelle mass are poached or steamed.

The hardware and technological scheme for preparing a poultry dish can be seen in the example of the “Chicken Zrazy” dish in Figure 6.

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Figure 6 - Technological diagram for preparing “Poultry Stew”

Fried poultry. Poultry is fried whole carcasses and portioned pieces on the stove and in ovens with fat or in deep fat.

Whole carcasses are rubbed with salt and greased with sour cream. For frying chickens, geese, and ducks of the 1st category, raw lard removed from the bird is used. The seasoned carcasses are placed back down on baking sheets or frying pans with fat heated to a temperature of 150-160C and fried until an even golden brown crust forms over the entire surface of the carcass. The fried carcasses are placed in the oven for 15 - 20 minutes to finish cooking. Readiness is determined by piercing the leg with a chef's needle, and it should freely enter the thickness of the pulp, and clear juice should flow out of the puncture. For frying in an oven, the prepared carcasses are placed on a baking sheet with their back down. The initial temperature in the oven should be 200 - 250C, after 10 minutes the temperature is reduced to 160C and the bird is cooked until done. Before frying, skinny birds are brushed with sour cream or poured with melted fat, while fat geese and ducks are poured with hot water. While frying poultry in the oven, the carcasses are periodically turned over and basted with fat and juice released during frying.

It is recommended to boil old ducks, geese, and turkeys until half cooked before frying. Duration of frying chickens is 20-30 minutes, chickens and ducks - 40-60 minutes, geese and turkeys - 1-1.5 hours.

The poultry is cut into portions immediately before serving. For turkeys, geese, ducks and chickens, it is recommended to serve two pieces per serving (a leg piece and a fillet piece). When portioning large birds, you can cut out the back bone. To do this, the bird is cut lengthwise so that one half ends up with the dorsal bone, which is cut out.

When leaving, place fried potatoes on a portioned dish or plate, next to it is a portion of fried poultry, pour over meat sauce and butter. Additionally, as a side dish you can serve red or white cabbage salad, pickled berries and fruits, and pickled apples in a salad bowl, vase or on a pie plate.

Storage of semi-finished poultry products. Semi-finished poultry products are stored in refrigerated rooms at a temperature not exceeding +6 C. At the manufacturing plant, chicken carcasses, chickens, natural fillets, chicken legs for no more than 8 hours, chopped chicken cutlets for no more than 6 hours, fried poultry meat ( chickens, ducks, geese, turkeys) - 48 hours at a temperature of 4 - 80 C. The shelf life of semi-finished poultry meat products is shown in the table.

5 . Physico-chemical changes that occur with foodsubstances during technological processing of products, their rolein shaping product quality

Poultry meat includes proteins, fats, carbohydrates, water, minerals and other substances. The content of these substances depends on the species, breed, sex, age, and fatness of the birds.

Biochemical processes in poultry meat proceed in the same direction as in the meat of slaughtered animals, but more intense. Duck meat ripens earlier than the meat of chickens and geese, and chicken meat ripens faster than that of adult chickens. Chicken carcasses mature within two days after slaughter, geese - after six, and goslings - within two days.

Intense biochemical processes of breakdown of substances occur in the muscle tissue of poultry meat after slaughter. The energy released in this process is released as heat, causing the temperature of the meat to rise. To obtain high-quality products, poultry after slaughter is cooled by artificially lowering the temperature below cryoscopic, which completely stops the development of microorganisms and, in some cases, causes their death. The structure of the meat and its properties also change. the freezing speed affects crystal formation, their uniformity of distribution, their quantity and size, and in turn depends on the degree of structure preservation, the amount of meat juice loss during freezing, and the economy of the process.

The essence of cooling perishable products is to lower their temperature through heat exchange with the environment, not accompanied by ice formation. Cooling to cryoscopic temperature does not change the muscle tissue structure of the products, so they do not differ from fresh ones.

Freezing is used to prepare the product for longer storage. In the process of freezing raw materials, approximately 85% of the water contained in it turns into ice, and the state of the water changes. In frozen products, water turns from a drop-liquid state into a solid crystalline state; water cannot participate in chemical reactions, and in such an environment microorganisms are not capable of developing. The number and size of ice crystals formed when a liquid freezes depends on the rate of freezing. As the temperature decreases, the freezing rate and the number of ice crystals increase, and their size decreases.

The final temperature and freezing rate are very important:

At a temperature of -1.5 °C, about 30% of the water freezes,

At a temperature of -8 °C, 80% of the water freezes,

At a temperature of -33°C, 92% of the moisture freezes out.

The temperature at which meat juice completely freezes is called cryohydrate -59 -69°C.

When fish is frozen, biochemical changes occur that cause a decrease in the reversibility process. As water freezes from muscle juice, the concentration of salts in it increases. The salt solution acts as an electrolyte, causing the protein particles to recharge, which causes the proteins to precipitate and reduce their water-holding capacity.

Freezing meat in air. Almost all poultry meat produced in frozen form is air frozen. Freezing in cooling liquids, for example ethylene glycol, calcium chloride solution, freon, has positive aspects (significantly higher heat transfer from meat to the coolant, two-way heat transfer throughout the volume of the carcass from the surface and from the internal cavity and, accordingly, much faster freezing, ensuring quality preservation fresh meat), but due to the complexity of the technical execution (compared to freezing in air), it is used mainly in experimental or experimental work.

The less the tissue structure is disrupted during freezing, the faster and more completely water can be absorbed back into the cells during defrosting. Defrosting is the process of converting the water content of food from a solid state to a liquid state and possibly restoring its natural properties. When thawing, it is very important to create conditions and regime for a more complete restoration of the original distribution of water between cells and the intercellular space. The amount of meat juice that flows out when thawing frozen carcasses is determined by the depth of the damage that occurred in the muscle fibers during freezing and storage, and no less depends on the amount of water absorbed during processing of the bird, especially during cooling by immersion in water. Losses from freezing itself are approximately 1-3% (depending on processing conditions), and losses due to the absorption of water during immersion cooling can reach 10% or more. On average, losses during thawing of poultry that were cooled by immersion in water are: for chickens - 7.8%, ducks - 4.6, turkeys - 3.8%.

The loss of meat juice during thawing affects the change in the taste properties of meat. Chilled meat, compared to ice cream, is rated as more aromatic, tasty and especially more tender and juicy. Frozen meat is much more often rated as tough, dry, and tasteless.

Thermal cooking is the main technique in the technological process of culinary production. During heat treatment, the following occurs: softening of the product, changes in shape, volume, weight, color, nutritional value, structural and mechanical characteristics, as well as the formation of taste and aroma. The nature of the changes that occur depends mainly on the temperature and duration of heat treatment.

When frying, baking, stewing, or boiling poultry, complex physical, chemical and biochemical processes occur, as a result of which its shape, volume, weight, and consistency change, which is associated with changes in muscle and connective tissue proteins, loss of water and nutrients, and the formation of flavor and aromatic substances and new organoleptic quality indicators of finished products. During heat treatment, the following occurs: denaturation, dehydration and destruction of proteins, melting of fat, transition to environment extractive substances, reducing the mass of the product, the formation of new flavoring and aromatic substances, changing the color of the integumentary and muscle tissue. The release of water-soluble proteins, extractives, minerals and vitamins, the rendering of fat, and the destruction of some of the nutrients lead to a decrease in the nutritional value of the finished product, incl. and its biological value due to the destruction of proteins and amino acids.

When baking, the surface of semi-finished products is immediately exposed to high temperatures (150-280°C), compared to wet heating, which leads to a change in the state of their surface layer, its darkening. Under the influence of high temperature, the surface layer begins to dehydrate. Heating of the product occurs due to thermal conductivity and mass transfer, and is more intense than during cooking.

Weight loss during heat treatment of fish is 21-40%. Moreover, losses occur mainly due to water separated by denaturing muscle proteins. When the fish is heated to 75° C, the separation of water increases. At higher temperatures, the separation of water from the muscle proteins of the fish practically ends. The absorption of water by collagen compensates for the loss of water by muscle proteins in fish to a greater extent than in meat.

Protein in poultry meat contains 15-21%. The main part of meat proteins is complete proteins. These include myosin, actin, myogen, myoalbumin, globulin. Myogen, myoalbumin dissolve in water, myosin, globulin - in saline solutions.

Of the incomplete proteins, meat contains collagen and elastin. These are connective tissue proteins that give meat toughness. Collagen, when heated with water, turns into glutin, the meat softens, and glutin, dissolving in hot water, gives viscosity to the solution, which solidifies when cooled, turning into jelly.

Changes in muscle proteins. Thermal denaturation of muscle proteins begins at 30 - 35 ° C. At 65 ° C, about 90% of all muscle proteins are denatured, but even at 100 ° C some of them remain soluble.

The most labile main muscle protein is myosin. At a temperature slightly above 40° C, it denatures almost completely.

Sarcoplasmic proteins, which are a concentrated sol, form a continuous gel as a result of denaturation and subsequent coagulation.

When heated, the myofibril proteins (already in a gel state) become compacted, releasing moisture along with the substances dissolved in it. The higher the heating temperature, the more intense the compaction of the fibers, the greater the loss of mass and soluble substances.

When frying, the meat is heated only to 80 - 85 ° C in the center of the product, so the muscle fibers are compacted less than when boiling (when cooking, the temperature is 95 ° C). To bring the meat to readiness, further heating of denatured muscle proteins is necessary. Under these conditions, deeper changes occur—destruction with the formation of volatile substances such as hydrogen sulfide, hydrogen phosphide, ammonia, carbon dioxide, etc.

Changes in connective tissue proteins. The main proteins of connective tissue - collagen and elastin - behave differently during heat treatment. Elastin is heat resistant.

Collagen, when heated in the presence of water contained in meat, undergoes the following changes: at a temperature of 50 - 55 ° C, collagen fibers swell, absorbing a large amount of water; at 58 - 62°C the length of collegiate fibers sharply decreases, their diameter increases and they become glassy; this process is called denaturation or welding of collagen; with further heating, collagen fibers are destroyed - they disintegrate into separate peptide chains; Collagen is converted into soluble glutin.

The transition of collagen to glutin is the main reason for softening of meat. Upon reaching culinary readiness, 20 - 45% of collagen passes into glutin.

The rate of transformation of collagen into glutin and, therefore, the rate of achievement of culinary readiness depend on a number of factors: the type and age of the animal; features of the morphological structure of the muscle; temperature; environmental reactions, etc. Those parts of meat in which collagen is very stable are unsuitable for frying.

An acidic environment accelerates the breakdown of collagen. This is the basis for stewing meat with sour sauces and seasonings.

As a result of denaturation and coagulation of muscle proteins, the strength properties of meat increase, and the welding of collagen and its subsequent hydrolysis, on the contrary, weakens them.

Fat in meat contains from 8.2 to 32%. The fat content depends on the type and fatness of the animals. Chicken meat contains fat from 8.2 to 18.4%, geese - from 27 to 39%, ducks - from 24 to 38%, turkeys - 12%.

The digestibility of fats depends on their melting point. Poultry fats have a low melting point (23-34° C) and are easily absorbed by the body (93%). This property of meat fats is associated with the content of saturated and unsaturated fatty acids in their composition. Poultry meat fats contain a significant amount of unsaturated fatty acids (69 - 73% of all acids), including polyunsaturated ones.

Fat improves the taste of meat and increases its nutritional value.

Heat treatment of meat causes the destruction of the complex intracellular colloidal system, which contains fat. At the same time, it melts and then coalesces, forming a homogeneous phase in the cell in the form of a drop.

Under dry heating conditions, such as frying, oxidative changes in fats and polymerization processes come to the fore.

The extractive substances of meat undergo significant changes during heat treatment, which play a decisive role in the formation of the specific aroma and taste of cooked meat.

When heated, the decomposition of inosinic acid increases: at 95 ° C, after 1 hour, about 80% of the acid decomposes with the formation of predominantly hypoxanthine. About 1/3 of the bitter-tasting creatine is converted to creatinine. About 10-15% of choline breaks down.

Heat treatment of animal products at moderate temperatures (up to 100 ° C) reduces the content of some vitamins due to chemical changes, but mainly as a result of losses in external environment. Depending on the method and conditions of heat treatment, meat loses%: thiamine 30-60, pantothenic acid and riboflavin 15-30, nicotinic acid 10-35, part of ascorbic acid.

6 . Product quality control

Product quality control is a set of operations to measure, test, evaluate one or more product characteristics and compare the results obtained with established requirements.

The quality of public catering products is a set of properties of public catering that determine its suitability for further processing and/or consumption, safety for consumer health, stability of composition and consumer properties.

The main indicators of food quality are nutritional, biological and energy value.

Nutritional value - properties of products that satisfy human physiological needs for energy and basic nutrients (proteins, fats, carbohydrates).

Biological value is an indicator of the quality of food protein, reflecting the degree of compliance of its amino acid composition with the body's needs for amino acids.

Energy value is the amount of energy (kcal, kJ) released in the human body from food substances necessary to ensure physiological functions.

An important means of maintaining the required level of product quality is systematic control. The following types of control are recommended for public catering establishments at all stages of production:

incoming control - acceptance of raw materials and semi-finished products in terms of quantity and quality;

operational control - control of technological processes at all stages of production;

acceptance control - quality control of manufactured products.

When carrying out incoming control, the presence of a quality certificate and a hygiene certificate is checked; without them, products should not be accepted. In addition, an organoleptic assessment is carried out in accordance with regulatory documentation.

Technological operations that are the object of operational control play an important role in the formation of physicochemical, microbiological and organoleptic quality indicators of the finished product. The sequence of technological processes given in the collections of technological standards, temperature conditions, Product interchangeability is a must. During operational control, they also check the compliance of the raw material set with technological and technical-technological maps, enterprise standards, specifications and other regulatory documentation.

Culinary products must meet the requirements state standards, industry standards, enterprise standards, technical specifications and are developed according to technological instructions and maps in compliance with sanitary norms and rules. The manufacturer is obliged to ensure constant technological control of production, and state supervisory authorities - selective control.

Culinary products must be prepared in such a way

in batches so that sales can be carried out within the time limits specified by sanitary rules.

Each batch of culinary products sold outside the hall

catering establishments, must be accompanied by a quality certificate indicating the manufacturer, regulatory document, shelf life, weight of the packaging unit, price of 1 piece. (1 kg) product.

Organolepticindicators

Organoleptic evaluation is the determination of product quality using the senses. The assessment is carried out according to four main indicators: appearance, consistency, smell, taste.

The appearance of the product, the general visual impression it makes, is of decisive physiological and psychological importance in culinary practice. When choosing a particular dish, the consumer is guided mainly by visual assessment. A broken shape indicates careless design or storage of the product, while the appearance of an unusual color may indicate damage to the product.

Sometimes, to decide whether a product is suitable for food, it is enough to determine its smell. Smell is a sensation that occurs when the olfactory receptors are stimulated. When applied to food raw materials and culinary products, there are such concepts, united by the general term “smell”, as aroma - a natural attractive smell characteristic of the raw materials (beef, pork), and bouquet - the smell formed during the technological processing of a product under the influence of complex chemicals transformations.

Odors that are not typical for this product are the result of a violation of the preparation technology or spoilage during storage.

One of the determining indicators of the quality of products is their consistency. The concept of “consistency” includes a characteristic of the state of aggregation (liquid, solid), degree of homogeneity, mechanical properties (brittle, elastic, elastic, plastic), etc., which are determined visually or using the organs of touch. Thus, the degree of elasticity, hardness, and plasticity of various raw materials is determined with the tips of the fingers. In the oral cavity, tactile sensations such as juiciness, friability, crumbliness, uniformity, fibrousness, astringency, etc. arise. Juiciness is the sensation caused by the juices of the product when chewing, expressed quantitatively;; uniformity is the impression generated by the particles of the product when distributed on the surface of the tongue and oral cavity, and fibrousness is the fibers of the product that resist chewing (coarse-fibrous meat); astringency is a sensation that occurs in the oral cavity when the inner surface tightens (wrinkles) and is usually accompanied by the appearance of dryness in the mouth.

The most important indicator of the quality of culinary products is taste - a sensation that occurs when taste buds are excited and is determined qualitatively (sweet, salty, sour, bitter) and quantitatively (taste intensity). The taste sensations evoked by food products are usually the result of the influence of two or more basic tastes on taste buds. However, when trying a particular dish, we experience not only taste sensations, but also a number of others, which together give an idea of ​​the product. Therefore, the indicator defined as taste is the sum of the actual taste, tactile sensations and smell that we perceive during tasting.

The following quality indicators are common to all meat dishes. The meat must be soft, juicy, moderately salted, have the taste and smell characteristic of this type, and the product must have an undamaged shape. Foreign taste and smell of stale meat, irregular shape, pink color on the cut, tendons and rough connective tissue are not allowed.

In dishes served with a side dish and sauce, all components are assessed separately. For sauce dishes (stews, etc.) an overall rating is given.

First of all, the weight of the entire dish and its main product (meat, fish, poultry) is checked. To do this, 5-10 portions are weighed. The mass of individual products and portions should not deviate from the established yield by more than ± 3%.

After weighing, check that the dish complies with the recipe according to which it was prepared, as well as the presence of all the side dish components provided in the menu (sauce, fat or sour cream for topping the dish, herbs, vegetables). They also pay attention to the nature of cutting pieces of meat (across or along the grain), the uniformity of portioning, the color of the surface, the presence of a fried crust on both sides of the product, and the thickness of the breading layer. In poultry dishes, the main indicator is consistency, as it gives an idea of ​​the degree of readiness of the dish.

Poultry meat should be soft, juicy and easily separated from the bones. The cut shape of the product must be maintained. In products made from minced meat, a spreadable consistency indicates the addition of fresh bread to the minced meat or an increase in its quantity. The degree of readiness and consistency of the bird is determined by piercing a chef's needle, which should easily penetrate the thickness of the finished product.

In culinary meat products, color is determined both on the surface and on the cut. The color of the surface is used to judge whether the finished product has been properly fried or stored. For example, the weathered dark surface of boiled meat products indicates that after cooking they were stored without broth. The color on the cut characterizes not only the readiness of the product, but sometimes also the freshness of the semi-finished product. The pink color on the cutlet can indicate both insufficient cooking and violation of the shelf life of the cutlet meat.

Natural meat dishes with large pieces of poultry should be completely cooked. The meat is cut across the grain into thin pieces, the edges have a crispy crust. The cut color of fried chicken meat is light cream, duck meat is dark brown. The consistency is soft and juicy. The taste is moderately salty, the smell of fried meat.

Portioned natural pieces have a crispy crust on the surface (from light brown to brown). The bone of the cutlets is well cleaned and evenly chopped. Consistency - soft, for steaks, fillets - tender, juicy, for other products it may be less juicy. Dark brown crust color is not allowed.

Meat dishes fried in small pieces have a cut shape that matches the dish. The consistency is soft and juicy. There are no rough films or tendons. Taste and smell characteristic of this type of fried meat.

Breaded fried foods have an oval-flat shape, on the surface there is a crust from light yellow to light brown, the product is evenly covered with breading. The taste is moderately salty. The consistency is soft, juicy with a crispy crust. Dark brown color, loose, (soaked) breading, sour taste from breading are not allowed.

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Poultry producers in Russia— catalog 2016. 110 companies represented. Product manufacturing and wholesale!

List poultry farms, poultry complexes, poultry farms:

• Prioskolye
• Duck Poultry Complex Alekseevsky
• TD "Utolina"
• OJSC "Uglich Poultry Farm"
• Eurodon LLC
• Farming“Bor Turkey”, etc.

The largest suppliers to the food industry offer:

• egg various categories
• chilled broiler chicken
• chicken, duck, goose carcasses
• canned food, delicacies
• chicks, hatching egg
• frozen semi-finished products
• cutting, etc. products.

Poultry farms and poultry factories are constantly increasing their supply volumes. Meat products comply with sanitary standards and GOST.

It is produced by agricultural producers using Russian and imported equipment. Poultry farming organizations regularly introduce new products to the market.

Addresses, phone numbers, reviews, official website of the manufacturer - in the “Contacts” tab.

Delivery throughout Moscow and the Moscow region, to regions and CIS countries - by any transport.

We invite industrial enterprises, food establishments, wholesalers, large stores, dealers, and retail chains to cooperate. The price is significantly lower than imported! We need suppliers of raw materials, feed, equipment.

To buy poultry meat wholesale, download the price list, contact the manager on the page. Dealers - special offers!

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