Quality indicators and biological value of meat of broilers at ozonization

Abstract

Results of studying of quality indicators of meat of broilers are given in article at their ozonization with definition of aminokislotny structure, fat and acid structure, determination of their biological value, perekisny number and acidity of fat taking into account periods of storage.

Keywords

• озон
• мясо цыплят-бройлеров
• аминокислоты
• жирно-кислотный состав
• биологическая ценность
• перекисное число
• кислотность жира