Effective use of meat of meat-and-egg chicken and eggs for the production of specialized semi-finished products

Abstract

Abstract Poultry meat is a full-value food product for the population. It is widely used in general and specialized diets. Thanks to the work of breeders, breeds of meat-egg chickens with high egg production and high-quality meat were bred. At the same time, the meat of meat-egg chickens is somewhat inferior in organoleptic parameters to broiler meat, which to a lesser extent allows it to be used in the production of specialized meat-based food products. The paper presents the results of research on the development and production of specialized semi-finished products for the nutrition of pregnant women, using meat of meat-egg chicken. To increase the organoleptic characteristics and nutritional value of the developed semifinished products, a new product from chicken eggs is introduced into the latter – egg coagulated melange, enriched with kelp. Kelp is a source of iodine in a bioavailable form. Calcium enrichment of the developed semi-finished products was carried out by the product of the chicken egg-shell processing - a mineral concentrator, in which calcium is in an easily digestible form. The conducted studies, the results of which are presented in this article, allowed to establish that the enrichment of functional ingredients based on chicken eggs led to an increase in the nutritional value of semi-finished products, an improvement in organoleptic indicators. The introduction of kelp in the composition of enriched melange reduced the loss of iodine. Thus, efficient processing of poultry products was carried out: meat of meat-egg chicken (processing of the shell and the egg itself).