Chapter Mechanical separation of poultry meat and its use in products

2010 ◽  
pp. 307-322
Keyword(s):  
Poultry Meat ◽  
Mechanical Separation

scholarly journals Quality problems in mechanically separated meat

2019 ◽  
Vol 75 (01) ◽  
pp. 6157-2019
Author(s):  
BEATA ŁASZKIEWICZ ◽  
PIOTR SZYMAŃSKI ◽  
DANUTA KOŁOŻYN-KRAJEWSKA
Keyword(s):  
Soft Tissue ◽  
Microbiological Quality ◽  
Raw Material ◽  
Poultry Meat ◽  
Industrial Practice ◽  
Beef Carcasses ◽  
Microbiological Stability ◽  
Mechanical Separation ◽  
Mechanically Separated Meat

Mechanically separated meat (MSM) is obtained from bones or fragments with naturally adherent soft tissue by mechanical separation of soft tissue residues from bones remaining after cutting and punching poultry, pork and beef carcasses. Mechanically separated meat is a raw material commonly used in processing in Poland and other countries. The dominant species in the production of mechanically separated meat in Europe is poultry, mainly because of the increase in the consumption of boneless meat and its products. Mechanically separated meat is characterized by poorer technological and physicochemical properties and lower durability compared to poultry meat cut by hand. The high microbiological contamination of raw material limits its further use. The microbiological quality of mechanically separated meat has a significant impact on the microbiological stability and health safety of products manufactured from it. In industrial practice, mechanically separated meat is preserved by freezing or curing. In view of problems with the microbiological quality of mechanically separated meat, it seems advisable to search for new methods of preserving MSM and to improve the existing ones

MARKET POTENTIAL OF POULTRY MEAT

2020 ◽  
pp. 69-79
Author(s):  
L.M. Roiter ◽  
N.A. Eremeeva ◽  
I.M. Pavlova
Keyword(s):  
Market Potential ◽  
Poultry Meat

Veterinary and sanitary assessment of poultry meat when using Diarin M3

2020 ◽  
Vol 6 (2) ◽  
pp. 154-161
Author(s):  
Ali Kh. Volkov ◽  
◽  
Ellada K. Рapunidi ◽  
Sergey Yu. Smolentsev ◽  
◽  
...  
Keyword(s):  
Poultry Meat

Effect of natural antioxidants upon shelf longevity of mechanically deboned poultry meat

2019 ◽  
Vol 7 (12) ◽  
pp. 50-57
Author(s):  
Liubov Voitsekhivska ◽  
◽  
Yurii Okhrimenko ◽  
Svitlana Sokolova ◽  
Tetiana Shelkova ◽  
...  
Keyword(s):  
Natural Antioxidants ◽  
Poultry Meat

EVALUATION OF THE QUALITY OF MEASURING PROCESSES IN THE MANUFACTURE OF POULTRY MEAT PRODUCTS

2019 ◽  
pp. 33-40
Author(s):  
O. A. LEONOV ◽  
◽  
N. J. SHKARUBA ◽  
A. A. ODINTSOVA ◽  
◽  
...  
Keyword(s):  
Meat Products ◽  
Poultry Meat

Ukraine’s foreign trade in meat and meat products: trends and geographical aspects

2020 ◽  
pp. 48-52
Author(s):  
Olena Lyakhovska
Keyword(s):  
Small Businesses ◽  
Structural Changes ◽  
Raw Materials ◽  
Meat Products ◽  
World Market ◽  
Poultry Meat ◽  
Positive Development ◽  
Meat Production ◽  
Meat Industry ◽  
Geographical Structure

Current trends in meat and meat products exports are considered. The dynamics and structural changes in meat exports by types and degree of processing (beef and veal, pork, poultry, finished meat products) are analyzed. The paper proves that in recent years, only meat and edible poultry by-products have taken a competitive position in the world market. Accordingly, the dynamics of exports of this type of meat is positive, and the share of these products in the structure of exported meat is the largest (86.09%). Possible threats to the growth of import dependence on certain types of meat products, in particular, chilled and frozen beef and veal, pork, are indicated. The rating of the largest countries-importers of meat and meat products (by types) from Ukraine is built, their share in the structure of meat exports is determined. Changes in the geographical structure of exports have been studied, which indicate a low level of diversification of the geography of exports of certain types of meat (pork, beef). At the same time, a positive development of the geographical structure of poultry meat exports (exported to more than 100 countries) was revealed. Problems of the export potential development in the meat industry of Ukraine are revealed. In particular, the problems of livestock development (outdated technologies and production techniques that reduce the efficiency and productivity; inefficiency of the organization of purchase and processing of meat, which leads to reduced breeding in small businesses and households; inefficiency of state incentives, etc.) and industrial meat production (lack of raw materials, obsolescence of fixed assets and production technologies, poorly developed logistics, etc.). The solution of these problems requires: a systematic approach, which will encourage the cooperation of agricultural and industrial production, cooperation with importers of meat products and protection of domestic producers in the domestic and international markets, creating a favorable investment and information environment that will promote the meat industry development.

Оrganic Meat Production of Broiler Chickens Hubbard Redbro Cross

2020 ◽  
Keyword(s):  
Broiler Chickens ◽  
Raw Materials ◽  
Animal Health ◽  
Meat Products ◽  
Poultry Meat ◽  
Meat Production ◽  
Significant Difference ◽  
Environmentally Safe ◽  
The Impact

This article presents the results of studying the impact of housing and feeding conditions on broiler chickens of Hubbard RedBro cross, as well as the quality of products obtained when using floor and cage content, in a farm. It established that when receiving a mixed feed of own production using feed raw materials grown on a farm without the use of pesticides, a statistically significant decrease in potentially dangerous substances for animal health is recorded. Compared with factory feed, it has reduced the content of pesticides by 14 times, and mercury and arsenic by 24 times, cadmium by five times, and lead by ten times. The results of the study of economic indicators of growing Hubbard RedBro cross broiler chickens, as well as the chemical composition and quality of carcasses, indicated that there was no significant difference between the floor and cell conditions of keeping. Still, the use of a diet based on eco-feeds contributed to a statistically significant decrease in the concentration of toxic metals in the muscles of the poultry of the experimental groups. As a result, it found that the use of the studied compound feed in the diets of broiler chickens increased the indicators of Biosafety and ensured the production of environmentally safe ("organic") poultry meat products.

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