NON-STANDARDIZED RAW MATERIAL FOR THE MEAT INDUSTRY

The purpose of this work was to study the influence technological aspects on quality characteristics MMV (mechanically deboned poultry meat at low pressure), in order obtain more informative material that could be used when carrying out standardization product, which contribute observance laws about food products. It has been proved that, direction, detailed data can obtained from results complex histochemical studies. So, based macro- and microstructural analyzes, it is possible determine component composition nutritional value, functional quantitative components - according chemical research. identification conditions experiment a screw-type press, equipped with perforated filter sleeve hole diameter Ш = 3.0 mm, carried way, had following evidence base: dominant presence crushed muscle tissue intact structure micrograph less significant fatty (similar minced hand meat), as well bone marrow fragments inclusions technically inevitably fall into mechanically crushing raw materials under pressure equipment. Chemical medians determined same yield, amount total protein fat approximately corresponded hand-boned meat, Ca content did not exceed norm established by regulatory enactments 0.07%. macrostructural analysis showed linear dimensions inclusions, general, 1.0 lateral than 2 mm.