Assessment of the safety and quality of turkey meat depending on the methods of keeping

The research was carried out on broiler-type turkeys of the BUT-9 cross in Republic Mari El and private subsidiary farms. In accordance with our goals objectives, objects were blood serum, red white meat obtained from broiler industrial type cultivation home cultivation. study turkey included: organoleptic studies, tasting evaluation meat, determination chemical physico-chemical composition, energy value, amino acid fatty composition microbiological freshness indicators quality nutritional value studied (anatomical cutting carcasses, micro content- macronutrients) preservation different content systems at t +2 +4 °C (organoleptic, chemical, physico-chemical, indicators) t-12-14 indicators). White domestic system is less stable during storage t+2+4 according to such as: pH, acidity/oxidizability coefficient, LFA, amino-ammonia nitrogen, protein, parameters (KMAFAnM). conditions ensures safety a growing for 72 hours, an one 96 hours. all systems, both females males, had high stability freezing storage. Study -12-14°C 6 months without reducing indicators.