THE EFFECT OF GAS STUNNING ON THE NUTRITIONAL VALUE AND FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF POULTRY MEAT

Abstract

The introduction of modern poultry processing technologies in the Republic of Kazakhstan requires a comprehensive study of the quality characteristics of the finished product. In the presented scientific work the influence of modern methods of stunning poultry - the use of a gas environment - on the nutritional value and functional and technological properties of poultry meat is given. It is proved that the meat obtained by gas stunning has higher functional and technological properties, better retains moisture and is more stable after heat treatment.

Keywords

• құс еті
• есеңгірету
• функционалдық-технологиялық қасиеттері
• аминқышқылды құрамы
• мясо птицы
• оглушение
• функционально-технологические свойства
• аминокислотный состав
• poultry meat
• stunning
• functional and technological properties
• amino acid composition