Poultry jerky whole muscle meat products with taste components

Abstract

Aim. To develop a poultry whole muscle meat product with taste components. Material and Methods. Sampling and preparation of samples for laboratory research was carried out according to a unified methodology in accordance with the requirements of GOST R 51447-99 (ISO 3100-1-91). Determination of organoleptic characteristics was carried out according to the requirements of GOST 9959-91; GOST R 53159-2008; GOST R 53161-2008, physical and chemical characteristics was determined according to GOST R 55791-2013. The mass fraction of fat was determined according to GOST 23042-86; protein – according to GOST 25011-81; sodium chloride – according to GOST 9957-2015; sodium nitrite – according to GOST 8558.1-2015; moisture – according to GOST R 51579-99. Results. A recipe for poultry jerky whole muscle meat product with the addition of dry juniper berries to the curing mix has been developed. The results obtained indicate that the product has high organoleptic and physicochemical characteristics, despite the fact that the experimental sample was slightly inferior to the control sample in terms of the mass fraction of protein and fat due to a decrease in the consumption rate of the main and auxiliary components. Addition of dry juniper berries and coriander to the product recipe gave the product an original coniferous aroma and tart taste, and also improved its appearance due to pieces of dry berries on the surface. Use of inexpensive and low-calorie raw materials makes the finished product dietary and reduces the cost of its production. Conclusion. Poultry jerky whole muscle meat product has been developed, has practical and social significance and expand the range of meat delicacies.