Assortment of poultry meat. Commodity characteristics and examination of the quality of poultry meat Terms, definitions and abbreviations

Today, against the general background of low meat consumption in Russia, when pork and beef are considered almost a delicacy, consumption of poultry meat has increased significantly and currently has a stable upward trend. According to research by Romir Monitpring and Magram Market Research, meat consumption has increased by 4% over the past year, while 94% of Russians regularly consume poultry meat.

The current situation is due to affordable prices, ease of use, and the fact that poultry meat has some of the best nutritional, dietary and taste properties. Poultry meat is widely used by meat processing enterprises as an inexpensive raw material that at the same time has good functional properties; deep processing of poultry meat directly at poultry factories is also actively developing. A certain share of poultry meat products comes from small industries that are part of the structure of supermarkets and public catering. A striking example of this is the chain of fast food restaurants “Rostiks”, where chicken products are a “specialty dish”.

Taking into account the forecasts of experts, a further increase in the consumption of poultry meat is expected, therefore, manufacturing enterprises are faced with the task of increasing the volume of production of finished products, creating new products in a variety of directions with a wide range of functional and taste properties: from smoked delicacies, sausages, hams to “Fast” products Food.”

Taking into account Russia’s accession to the WTO and the Customs Union, domestic manufacturers are increasingly thinking not only about improving the quality of their products to the level of European standards, but also about modernizing production, expanding the range, and mastering advanced technologies in order to compete adequately with importers of similar products on the Russian market. Production control systems and modern standardization should make it possible to create the production of both traditional and non-traditional products with diverse properties and tastes due to harmoniously selected mixtures of natural spices, aromatic additives, and functional ingredients that meet the needs of the most pampered consumers with different income levels.

You can familiarize yourself with the technological solutions that we offer for the production of a wide range of poultry products by downloading the catalog at the link:

Poultry sausages.

A large place in the assortment of domestic producers of meat products is given to sausage products. Taking into account the experience of Russian manufacturers and marketing research, the Etalon company offers mixtures of spices and functional additives specially developed by the West German company Lay Gewurze OHG for inexpensive recipes for boiled sausages using poultry meat and mechanically deboned poultry meat. The developed original recipes are distinguished by a variety of tastes due to specially selected natural spices (cardamom, nutmeg, chili, ginger, mace, pepper, lovage, etc.) and aromatic additives. And the group of sausages and sausages, the most popular products made from poultry meat with special mixtures “Würstchen-star”, “Frankfurt”, “Luxus” are in no way inferior to products made from high-grade meat.

Boiled sausage “Mortadella”

Spicy and spicy taste!

Raw materials:

Lump red poultry meat – 40 kg

Lump white poultry meat – 20 kg

Chicken fat – 10 kg

Pork bacon – 10 kg

Ice – 20 kg

Ingredients per kg of minced meat

NPS – 18 g

Ham sausage

Delicate temptation!

Raw materials:

Minced sausage “Mortadella” - 40 kg

Lump red poultry meat – 60 kg (per structure)

Ingredients per kg structure:

NPS – 20 g

Vienna sausages

Subtle taste from Bavaria!

Raw materials:

Poultry trimmings – 36 kg

Lump poultry meat white (or red) – 30 kg

Vegetable oil – 18 kg

Ice – 16 kg

Ingredients per 1 kg of weight:

NPS – 18 g

The group of semi-smoked and boiled-smoked poultry sausages is no less popular today and is in consistently high demand among consumers. Along with smoked sausages, to which poultry meat is added in the form of minced meat as a replacement for the main raw material, the Etalon company (Lay Gewuerze) has developed a group of semi-smoked ham sausages. Thanks to the original appearance and unusual taste, from soft to fiery hot, which is not typical for this kind of product, such products attract the attention of the buyer.

Pepperinos

Subtle, refined taste!

Raw materials:

Lump white poultry meat – 40 kg

Lump red poultry meat – 40 kg

Water\ice – 20 kg

Starch – 3 kg

Cheese – 10 kg

Ingredients per 1 kg of weight:

NPS – 25 g

Cervelat "Rustical"

Incomparable taste and aroma!

Raw materials:

Lump poultry meat white, red – 30 kg

Beef 1 grade – 35 kg

Pork semi-fine – 15 kg

Lard – 20 kg

Ingredients per 1 kg of weight:

NPS – 25 g

Salami "Kaminwurst"

Original and tasty!

Pieced turkey meat – 60 kg (per structure)

Pork back fat – 20 kg

Beef 1st grade – 16 kg

Ice – 4 kg

Ingredients per 1 kg of weight:

NPS – 25 g

Meat loaves, liver sausages, pates

Meat breads and pates, made mainly from low-grade meat using offal, baked on special thermal units in the spirit of the traditions of Russian technologies, are distinguished by the characteristic taste and aroma of baked products with a spicy accent.

Meat bread "Leberkez"

Crispy on the outside, juicy on the inside!
Raw materials:
Red poultry meat in pieces – 20 kg
White poultry meat in pieces – 5 kg
Mechanically separated meat – 20 kg
Chicken trimmings – 30 kg
Egg – 2 kg
Flour – 5 kg
Bindal – 3 kg
Water – 15 kg
Ingredients per 1 kg of weight:
NPS – 20 g
Cutter-Tek (art. 170296) – 6 g
SP Meat bread (art. 1074) – 5 g
Glutagold (art. 16052) – 1g
Structure:
Ham, cheese, paprika, mushrooms, mixture of herbs
Virginia (art. 14011),
Pizza seasoning (art. 16049), etc.

Pate baked in a mold
Best for breakfast and tea!
Raw materials:
Chicken trimmings – 25 kg
Pork fat – 15 kg
Pork belly – 10 kg
Chicken skin – 6 kg
Chicken by-products (stomachs, heart) – 10 kg
Egg – 2 kg
Chicken liver – 22 kg
Broth – 10 kg
Ingredients per 1 kg of weight:
NPS – 18 g
SP Diamant (art. 3021) – 4 g
Glutagold (art. 16052) – 1 g
Ceylofit Super (art. 17096) – 5 g
P-Rot special (art. 1706) – 1 g

Liverwurst
To success with pleasure!
Raw materials:
Poultry liver – 20 kg
Poultry trimmings – 35 kg
Chicken skin – 30 kg
Lard – 10 kg
Broth – 5 kg
Ingredients per 1 kg of weight:
NPS – 18 g
KP Liver sausage (art. 29063) – 12.5 g
Glutagold (art. 16052) – 1 g
P-Rot special (art. 1706) – 1 g

Hams, poultry delicacies

There is a wide range of poultry delicacies and hams. The popularity of this group is primarily due to the affordability of these products, as well as their excellent taste and aroma properties. These are poultry carcasses, individual parts of poultry carcasses (breast, fillet, wings, legs), rolls, rolls with various fillings, stuffed legs, necks, hams in natural and artificial casings, hams in forms (both from pure meat and with various fillers for the structure - such as mushrooms, olives, cheese, vegetables, nuts, large spices). These products can be produced using various functional preparations and heat treatment methods (smoking, boiling, grilling, or baking), which allows you to significantly expand the range and satisfy the tastes of the most demanding customers.

Poultry ham
(yield – 160%)
Juiciness and taste!
Raw materials:
Lump poultry meat (breast and legs) – 100 kg
(grinding by 20-25 mm)
Brine:
Water/ice – 49.8 l
NPS – 3 kg
Poltermax EU50 (art. 170381) – 3.5 kg
Soy isolate – 3.2 kg
Chicken flavor (item 180885) – 0.5 kg

Poultry ham
(yield – 130%)
Ideal for perfect toast!
Poultry meat (breast or ham) – 100 kg

Water/ice – 87 l
NPS – 9 kg
Shinkentek ERU 2 (art. 170185) – 3.0 kg
Soy isolate – 1 kg
Ingredients per kg weight:
SP Grillstar (art. 190417) – 10-15 g

Roll "Bravissimo"
For sophisticated gourmets..
Raw materials:
Pork brisket – 50 kg
Poultry breast fillet – 50 kg
Brine per 100 l for injection:
Water/ice – 84 l
NPS – 10 kg
Shinkofix E60 (art. 17062) – 6.0 kg
Ingredients per kg weight:
SP Pushta special (art. 140134) –
internal coating

Raw smoked and dry-dried poultry products

I would especially like to mention raw smoked and dried premium poultry products. Already today there is an increased interest in such products as chips, snacks, pastrami, tails, individual parts of poultry, etc. which are cold smoked and dried. To intensify the technological process, it is advisable to use in their preparation complex preparations based on GDL, Presto 7000 and Stassit 3000, developed by Lay Gewurze, which give the product a unique original taste and spicy aroma and allow complete control and regulation of the production process. raw smoked and dry-dried products.

Turkey s/c
(yield – 105%)
With a mild spicy taste!
Raw materials:
Turkey breast – 100 kg
Brine per 100 l for injection:
Water/ice – 79 l
Salt – 15 kg
Nitrite – 60 gr
Shinkofix E60 (art. 17062) – 6.0 kg
Ingredients per kg weight:
Stassite 3000 (art. 16087) – 5 g
P-Rot (art. 1706) – 2 g

Salami "Iberic"
Original taste
Mediterranean salami!
Raw materials:
Lump poultry meat (breast fillet) – 70 kg
Pork brisket – 30 kg
Ingredients per 1 kg of weight:
NPS – 30 gr
KP Salami Iberic (art. 100134) – 12 g
Starting cultures – 0.2 g

Spicy sausages
With a mild spicy taste!
Raw materials:
Lump red poultry meat – 60 kg
Lump white poultry meat – 20 kg
Back fat – 20 kg
NPS – 3 kg
Ingredients per 1 kg of weight:
KP Presto 7000 (art. 10020) – 8 g
SP Pfefermax (art. 10084) – 10 g
Glutagold (art. 16052) – 2 g

Sausages for frying and grilling, kupaty

Despite the large market share of sausages, as well as various smoked poultry meats, one of the priority and dominant areas is the production of semi-finished products. The term “semi-finished products” itself in the current conditions of the modern meat products market is quite capacious and includes several types of products that are radically different from each other in functional, technological and organoleptic properties, as well as varying degrees of readiness: from classic raw semi-finished products to “just warm up” products, thermal Processing at home takes only a few minutes. Lay Gewurze OHG specialists have developed a wide range of different flavoring additives specifically for frying and grilling sausages. The combination of minced meat with various combinations of spices in a natural sausage casing makes this product piquant, original and unusual.

Sausages for frying “Dachnye”
Classic taste!
Raw materials:
Lump red/white poultry meat – 65 kg
Mechanically separated meat – 30 kg
Ice – 5 kg
Ingredients per 1 kg of weight:
Salt - 16 g
Bindal (art. 170252) – 15 g

Sausages “For a picnic”
For a big company!
Raw materials:
Lump red/white poultry meat – 24 kg
Pork semi-fine – 32 kg
Pork breast – 24 kg
Ice/water – 20 kg
Ingredients per 1 kg of weight:
Salt – 16 g
Bindal (art. 170252) – 30 g
SP Picantinis (art. 120125) – 7 g
Everfresh (art. 17055) – 3 g
Liquid garlic flavor (art. 18063) – 0.3 g
Glutagold (art. 16052) – 1 g

Natural semi-finished poultry products

At the moment, the production of natural poultry has received the greatest development - these are large pieces (chicken, chick, turkey, turkey poult, etc.), portioned - individual parts of poultry carcasses (leg, thigh, drumstick, wings, breast, etc.). ), boneless (breast fillet, thigh fillet, schnitzel, rolls, etc.), small-piece (kebabs, tail, poultry neck). In recent years, poultry products in marinades, either with the application of various decorating sprinkles, or prepared using spicy salt or dried vegetables, have become very popular, and this is not surprising - the variety of flavors of marinades (the original ones are Greek, Mexican, curry, lemon pepper , as well as classic ones - garlic, onion, etc.) allows you to get a product from almost any cuisine in the world, as well as ensure a good presentation, extend shelf life, increase product yield, and most importantly - get a premium product at an affordable price to the average buyer.

Stuffed chicken thighs
Original look,
unforgettable taste!
Raw materials:
Chicken thighs - 0.7 kg
Prunes - 0.15 kg
Dried apricots - 0.15 kg
Ingredients per 1 kg of weight:
Marinade Lemon-Pepper (art. 180368) – 30-60 g/kg
Pusta Spezial (art. 140134) - 5-10 g

Chicken wings "Holiday"
To your table!
Raw materials:
Middle part of the wing – 1 kg
Ingredients:
Marinade “66” (art. 180308) – 30-60 g/kg

Chicken breast “Italian style”

Will not leave anyone indifferent!
Raw materials:
Chicken breast – 1 kg
Cream cheese – 0.15 kg
Ham slices – 0.02 kg
Ingredients per 1 kg of weight:
Dry tomatoes – 8 g
Marinade Pushta (art. 180300) – 50 gr
Spicado (art. 190199) – 8 g
Virginia (art. 14011) – to taste
Cooking method:
cut a pocket in the breast, brush with marinade,
mix cream cheese with Virginia SP,
tomatoes, put in your pocket. Sprinkle the breast on all sides with Spicado,
Roll up and wrap in 2 pieces of ham.

Particular attention should be paid to filling products that are becoming increasingly popular and relevant. They can be of different shapes and designs: with a dough shell with minced poultry inside, or with a minced poultry shell with various fillings (cheese and herbs, mushrooms, vegetables, potatoes, cereals, large spices and herbs, etc.) , breaded and without breading. It is worth noting that all of the above semi-finished products can be produced in varying degrees of readiness. Today, the most popular products that have undergone preliminary heat treatment and therefore have an attractive appearance and a golden crispy crust are nuggets, pasties, cutlets, croquettes, individual parts of breaded chicken carcass, etc. The preparation time for such products takes only a few minutes and for a complete lunch or dinner it is enough to “just warm up” the semi-finished product, add a side dish or sauce.

Turkey rolls
Gourmet Dinner!
Raw materials:
Turkey fillet – 1 kg
Cream cheese – 0.2 kg
Ingredients per 1 kg of weight:
Spicado (art. 190199) – 10-15 g
Curry marinade (art. 180303) – 30 g
Egermet (art. 14010) – 5 g
Cooking method:
spread the meat, sprinkle with Spicado,
top with cheese, pistachios, and
return the roll, apply marinade on top
Curry, sprinkle with Egermet seasoning

Chicken spitzel
Original fresh taste!
Raw materials:
Chicken breast – 1 kg
Brine per 100 l:
Water/ice – 99 l
Tsartessa “Paeur” (art. 170290) – 1 kg
Yield – 125%
Ingredients per 1 kg of weight:
Marinade “Lemon-pepper” (art. 180368) – 30 g
Spicado (art. 190199) – 10 g

Turkey kebab
Spicy, juicy, delicious!
Raw materials:
Turkey fillet – 1 kg
Water/ice – 0.2 kg
Ingredients per 1 kg of weight:
Tsartessa “Garlic” - 30 gr
Method of preparation: massage
sliced ​​turkey fillet with brine
until the moisture is completely absorbed by the meat

GOST R 55499-2013

NATIONAL STANDARD OF THE RUSSIAN FEDERATION

POULTRY PRODUCTS

General technical conditions

Products of poultry meat. General specifications

OKS 67.120.20
OKP 92 1355

Date of introduction 2014-07-01

Preface

1 DEVELOPED by the State Scientific Institution All-Russian Research Institute of Poultry Processing Industry of the Russian Academy of Agricultural Sciences (GNU VNIIPP Rosselkhozakademii)

2 INTRODUCED by the Technical Committee for Standardization TC 116 "Products of processing of poultry, eggs and freeze-drying"

3 APPROVED AND PUT INTO EFFECT By Order of the Federal Agency for Technical Regulation and Metrology dated July 29, 2013 N 456-st

4 INTRODUCED FOR THE FIRST TIME


The rules for the application of this standard are established inGOST R 1.0-2012 (Section 8). Information about changes to this standard is published in the annual (as of January 1 of the current year) information index "National Standards", and the official text of changes and amendments is published in the monthly information index "National Standards". In case of revision (replacement) or cancellation of this standard, the corresponding notice will be published in the next issue of the information index "National Standards". Relevant information, notices and texts are also posted in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet (gost.ru)

1 area of ​​use

1 area of ​​use

This standard applies to poultry meat products (hereinafter referred to as products) intended for direct consumption, preparation of various dishes and snacks.

Safety requirements are set out in 5.2.4 and 5.2.5, quality requirements - in 5.2.1, and labeling requirements - in 5.4.

2 Normative references

This standard uses normative references to the following standards:

GOST R ISO 13493-2005 Meat and meat products. Method for determining chloramphenicol (chloramphenicol) using liquid chromatography

GOST R 50454-92(ISO 3811-79) Meat and meat products. Detection and recording of presumptive coliform bacteria and Escherichia coli (arbitration method)

GOST R 50455-92(ISO 3565-75) Meat and meat products. Salmonella detection (arbitration method)

GOST R 51074-2003 Food products. Information for consumers. General requirements

GOST R 51289-99 Reusable polymer boxes. General technical conditions

GOST R 51301-99 Food products and food raw materials. Stripping voltammetric methods for determining the content of toxic elements (cadmium, lead, copper and zinc)

GOST R 51444-99(ISO 1841-2-96) Meat and meat products. Potentiometric method for determining the mass fraction of chlorides

GOST R 51447-99(ISO 3100-1-91) Meat and meat products. Sampling methods

GOST R 51448-99(ISO 3100-2-88) Meat and meat products. Methods for sample preparation for microbiological studies

GOST R 51480-99(ISO 1841-1-96) Meat and meat products. Determination of the mass fraction of chlorides. Volhard method

GOST R 51650-2000 Food products. Methods for determining the mass fraction of benzo(a)pyrene

GOST R 51766-2001 Raw materials and food products. Atomic absorption method for determination of arsenic

GOST R 52173-2003 Raw materials and food products. Method for identifying genetically modified sources (GMI) of plant origin

GOST R 52174-2003 Biological safety. Raw materials and food products. Method for identifying genetically modified sources (GMI) of plant origin using a biological microchip

GOST R 53222-2008 Meat and meat products. Histological method for determining plant carbohydrate supplements

GOST R 52313-2005 Poultry processing industry. Food products. Terms and Definitions

GOST R 54004-2010 Food products. Sampling methods for microbiological studies

GOST R 54463-2011 Containers made of cardboard and combined materials for food products. Specifications

GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements for the quantity of packaged goods in packages of any type during production, packaging, sale and import

GOST ISO 7218-2011 Microbiology of food products and animal feed. General requirements and recommendations for microbiological studies

GOST 8558.1-78 Meat products. Methods for determining nitrite

GOST 9792-73 Sausages and products made from pork, lamb, beef and meat of other types of slaughtered animals and birds. Acceptance rules and sampling methods

GOST 9794-74 Meat products. Methods for determining total phosphorus content

GOST 9957-73 Sausages and products from pork, lamb and beef. Methods for determining sodium chloride

GOST 9958-81 Sausages and meat products. Methods of bacteriological analysis

GOST 9959-91 Meat products. General conditions for organoleptic evaluation

GOST 10444.15-94 Food products. Methods for determining the number of mesophilic aerobic and facultative anaerobic microorganisms

GOST 10574-91 Meat products. Methods for determining starch

GOST 14192-96 Cargo marking

GOST 15846-2002 Products sent to the Far North and similar areas. Packaging, labeling, transportation and storage

GOST 23042-86 Meat and meat products. Fat determination methods

GOST 25011-81 Meat and meat products. Protein determination methods

GOST 26669-85 Food and flavoring products. Preparation of samples for microbiological analyzes

GOST 26670-91 Food products. Methods for cultivating microorganisms

GOST 26927-86 Raw materials and food products. Methods for determining mercury

GOST 26929-94 Raw materials and food products. Sample preparation Mineralization to determine the content of toxic elements

GOST 26930-86 Raw materials and food products. Arsenic determination method

GOST 26932-86 Raw materials and food products. Lead determination methods

GOST 26933-86 Raw materials and food products. Methods for determining cadmium

GOST 28560-90 Food products. Method for identifying bacteria of the genera Proteus, Morganella, Providencia

GOST 29185-91 Food products. Methods for identifying and quantifying sulfite-reducing clostridia

GOST 29299-92(ISO 2918-75) Meat and meat products. Nitrite determination method

GOST 29301-92(ISO 5554-78) Meat products. Starch determination method

GOST 30178-96 Raw materials and food products. Atomic absorption method for determining toxic elements

GOST 30538-97 Food products. Methodology for determining toxic elements using the atomic emission method

GOST 30726-2001 Food products. Methods for identifying and quantifying Escherichia coli bacteria

GOST 31466-2012 Poultry meat processing products. Methods for determining the mass fraction of calcium, size and mass fraction of bone inclusions

GOST 31474-2012 Meat and meat products. Histological method for determining plant protein supplements

GOST 31475-2012 Meat and meat products. Determination of the mass fraction of vegetable (soy) protein by electrophoresis

GOST 31479-2012 Meat and meat products. Method of histological identification of composition

GOST 31490-2012 Mechanically separated poultry meat. Specifications

GOST 31628-2012 Food products and food raw materials. Stripping voltammetric method for determining the mass concentration of arsenic

GOST 31659-2012(ISO 6579:2002) Food products. Method for detecting bacteria of the genus Salmonella

GOST 31694-2012 Food products, food raw materials. Method for determining the residual content of tetracycline antibiotics using high-performance liquid chromatography with a mass spectrometric detector

GOST 31746-2012(ISO 6888-1:1999; ISO 6888-2:1999; ISO 6888-3:2003) Food products. Methods for identifying and determining coagulase-positive staphylococci and Staphylococcus aureus

GOST 31747-2012(ISO 4831:2006, ISO 4832:2006) Food products. Methods for identifying and determining the number of coliform bacteria (coliform bacteria)

GOST 31796-2012 Meat and meat products. Accelerated histological method for determining the structural components of the composition

GOST 31903-2012 Food products. Express method for determining antibiotics

GOST 31931-2012 Poultry meat. Methods of histological and microscopic analysis

GOST 32008-2012(ISO 937:1978) Meat and meat products. Determination of nitrogen content (arbitration method)

GOST 32009-2013(ISO 13730:1996) Meat and meat products. Spectrophotometric method for determining the mass fraction of total phosphorus

GOST 32031-2012 Food products. Methods for identifying and identifying bacteria Listeria monocytogenes

Note - When using this standard, it is advisable to check the validity of the reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or using the annual information index "National Standards", which was published as of January 1 of the current year, and on issues of the monthly information index "National Standards" for the current year. If an undated reference standard is replaced, it is recommended that the current version of that standard be used, taking into account any changes made to that version. If a dated reference standard is replaced, it is recommended to use the version of that standard with the year of approval (adoption) indicated above. If, after the approval of this standard, a change is made to the referenced standard to which a dated reference is made that affects the provision referred to, it is recommended that that provision be applied without regard to that change. If the reference standard is canceled without replacement, then the provision in which a reference to it is given is recommended to be applied in the part that does not affect this reference.

3 Terms, definitions and abbreviations

3.1 This standard uses terms according to GOST R 52313, as well as the following terms with corresponding definitions:

3.1.1 poultry product: A product that is subjected to salting during the production process and then brought to readiness for consumption by heat treatment or without it, made in the form of a carcass, its individual parts, pieces of meat and muscles, offal of varying degrees of grinding up to and including fine, which can be stuffed, molded, etc. with or without a shell.

3.1.2 raw or cooked-dried poultry product: A product made from raw or blanched (cooked) poultry meat, dehydrated by a physical method with a residual mass fraction of moisture from 20% to 10%.

3.2 In this standard the following abbreviation is used:

MPMO - Mechanically separated poultry meat.

4 Classification

4.1 Products, depending on the meat and/or edible by-products of a particular type of poultry used, are divided into products made from meat (edible by-products) of chickens, turkeys, ducks, geese, guinea fowl and quails.

Note - When meat or edible by-products of two or more types of poultry are used, the product is called: “Poultry product”.

4.2 Depending on the production technology, products can be:

- raw salted;

- smoked;

- raw smoked;

- dry-cured;

- dried;

- boiled-smoked;

- smoked-boiled;

- smoked-baked;

- dried;

- boiled and dried.

4.3 Depending on the thermal state, products are divided into:

- for chilled ones with a temperature in the thickness of the product from 2 °C to 8 °C inclusive;

- frozen with a temperature in the thickness of the product from minus 4 °C to 0 °C;

- frozen with a temperature in the thickness of the product not exceeding minus 8 °C.

4.4 Depending on the mass fraction of raw meat (chunk poultry meat, MPMO and poultry by-products), products are divided into the following grades:

extra - a product for the production of which the recipe provides for lump poultry meat with a mass fraction of at least 80%, including white - at least 50%;

highest - a product for the production of which the recipe provides for lumpy poultry meat with a mass fraction of at least 80%;

the first is a product for the production of which the recipe provides for lump poultry meat with a mass fraction of at least 51%;

the second is a product in the production of which the recipe provides for MPMO and/or poultry by-products with a mass fraction of at least 70%;

branded - a product manufactured using original technology, taking into account the national, regional and other characteristics of a particular enterprise, in the production of which the recipe provides for lump poultry meat with a mass fraction of at least 40%.

5 Technical requirements

5.1 Products must comply with the requirements of this standard, a document for products of a specific product name in accordance with which they are manufactured, and be produced according to technological instructions for the production of a specific product line item in compliance with the requirements and standards established by regulatory legal acts of the Russian Federation*.
_______________
* Until the introduction of the relevant regulatory legal acts of the Russian Federation - regulatory documents of federal executive authorities -.

5.2 Characteristics

5.2.1 In terms of basic organoleptic and physico-chemical indicators, products must meet the requirements specified in Table 1.


Table 1

Name- new indicator	Characteristics and value of the indicator for products
	damp- lazy	smoked	raw bees	cheese- lazy		boiled smoked	smoked boiled	smoked baked- nykh	drier- nykh	boiled dried
Appearance:
whole foods	Whole carcasses, their parts with or without skin, without remains of internal organs. The surface is without stumps and hair-like feathers, covered with or without breading, with or without a decorative mixture of spices, with or without casings
pieces (pieces), muscles of poultry meat, offal, incl. grind- shaped, shaped bathrooms	The shape is rectangular, trapezoidal, spherical, round-oval, etc. Surface without torn or broken edges, with or without breading, with or without a decorative mixture of spices; with or without shells. Additional characteristics in the document in accordance with which a specific assortment name was developed
coated products	Products in natural or artificial casings with a diameter of 6 mm or more, with or without compression					Products in natural or artificial casings with a diameter of 13 mm or more, with or without compression
	The surface is clean, without slips, minced meat deposits, broth and fatty edema, with or without the presence of a decorative mixture of spices
	Slight presence of moisture and/or jelly in consumer packaging is allowed					The presence of moisture and/or jelly in consumer packaging is allowed
	Additional characteristics in the document in accordance with which a specific assortment name was developed
Consis- tendency
Section view	A product of a homogeneous or heterogeneous structure, evenly mixed with pieces of meat and/or minced meat of varying degrees of grinding, with or without ingredients, with or without filling. Additional characteristics in the document in accordance with which a specific assortment name was developed
	Uniformly colored surface from light yellow and pink-red to dark brown, without gray spots
skin and subcutaneous fat	White to yellow and/or golden brown with a grayish tint
	Additional characteristics in the document in accordance with which a specific assortment name was developed
Smell and taste	Characteristic for this type of product, the taste is salty, without foreign tastes and odors, with or without the aroma of spices and smoke (for smoked ones). Additional characteristics in the document in accordance with which a specific assortment name was developed
Mass fraction of protein, %, not less
	for the extra variety - 20.0; higher - 18.0; first - 17.0; branded - 15.0, second - 13.0					for the extra variety - 15.0; higher - 13.0; first - 12.0; branded - 10.0; second - 8.0
Mass fraction of fat, %, no more	They are regulated by a document in accordance with which a specific assortment name is developed:
	For the extra variety - 25.0; higher - 30.0; first - 35.0; branded - 40.0; second - 45.0					for the extra variety - 20.0; higher - 25.0; first - 30.0; branded - 35.0; second - 40.0
Mass fraction of starch (when used) rank), %, no more	Regulated by a document in accordance with which a specific assortment name is developed
Mass fraction of calcium, %, no more	Regulated by a document in accordance with which a specific assortment name is developed
Mass fraction of sodium chloride, %, no more
Mass fraction of sodium nitrite (when used) vaniya),%, no more
Mass fraction added - of phosphorus (in terms of ), %, no more
Notes 1 The mass fraction of calcium is regulated in products whose formulations include MPMO, at the rate of 0.26 multiplied by the proportion of mechanically separated poultry meat in the meat composition recipe. 2 The limit value of the mass fraction of added phosphorus in terms of is established for products whose recipes provide for their use.

5.2.2 Products made using frozen, partially or completely thawed raw materials are not subject to freezing.

5.2.3 The nutritional value of products of a specific name is established in the document in accordance with which they are produced.

5.2.4 Microbiological indicators of products must not exceed the standards established by regulatory legal acts of the Russian Federation*.
_______________

5.2.5 The content of toxic elements (lead, arsenic, cadmium, mercury), benzo(a)pyrene, nitrosamines, antibiotics, pesticides and dioxins in products should not exceed the standards established by regulatory legal acts of the Russian Federation*.
_______________
* Until the introduction of the relevant regulatory legal acts of the Russian Federation - regulatory documents of federal executive authorities.

5.3 Requirements for raw materials and materials

5.3.1 For the production of products, meat (edible by-products) of poultry, MMMO should be used; food eggs and egg products obtained from healthy poultry, as well as raw meat from slaughtered animals, which have passed veterinary and sanitary examination, approved for industrial processing and corresponding to:

- according to safety indicators - requirements established by regulatory legal acts of the Russian Federation*;
_______________
* Until the introduction of the relevant regulatory legal acts of the Russian Federation - regulatory documents of federal executive authorities.


- requirements established in the document for specific assortment names of products in accordance with which they are developed.

5.3.2 The list of raw materials and materials for a specific product range is regulated by the document in accordance with which it was developed.

5.3.3 In terms of thermal state and shelf life, raw materials must meet the following requirements.

a) Meat (food by-products) of poultry:

- chilled with a temperature within the product from minus 2 °C to minus 4 °C - no more than 5 days, offal - no more than 2 days, frozen and/or defrosted with a temperature within the product minus (2.5±0.5) °C - no more than 10 days, offal - no more than 7 days;

- frozen with a temperature in the thickness of the product not higher than minus 8 ° C and not lower than minus 18 ° C - no more than 8 months.

MPMO on GOST 31490 :

- chilled with a temperature in the thickness of the product from minus 2 °C to minus 4 °C - no more than 3 days;

- frozen and/or defrosted with a temperature in the thickness of the product from minus (2.5±0.5) °C - no more than 5 days;

- frozen with a temperature in the thickness of the product not higher than minus 12 °C and/or not lower than minus 18 °C - no more than one and/or four months, respectively.

b) Edible poultry eggs and egg products of their processing:

- chicken food eggs with a shelf life of no more than 25 days, stored at a temperature from 0 ° C to 20 ° C;

- turkey, guinea fowl, quail with a shelf life of no more than 30 days, stored at a temperature from 0 ° C to 8 ° C;

- egg products:

refrigerated liquid with a shelf life of no more than 24 hours, stored at a temperature not exceeding 4 °C;

frozen liquid with a shelf life of no more than 15 months, stored at a temperature not exceeding minus 18 ° C; with a shelf life of no more than 10 months, stored at a temperature not exceeding minus 12 °C;

dry with a shelf life of no more than 6 months, stored at a temperature not exceeding 20 ° C or with a shelf life of no more than 24 months, stored at a temperature not exceeding 4 ° C.

5.3.4 Drinking water in terms of safety must meet the requirements established.

5.3.5 Standards for the use of food additives and their mixtures in product formulations are established in the document for products of the specific product range in accordance with which they are developed.

Food additives and their mixtures must be approved for use in the production of poultry products and must meet safety requirements.

Note - In the production of raw smoked, dry-cured and dried products, it is allowed to use sugars (mono-, di-) as acidity regulators, including as part of food additives, but without the use, in this case, of microbiological (starter bacterial) cultures.

5.3.6 Raw materials (food ingredients and additives) used to produce products should be monitored for the content of components obtained using GMOs.

5.3.7 For the production of products the following materials should be used:

- natural sausage casings (beef casings and rounds, pork casings, lamb casings) according to the documents in accordance with which they are made;

- artificial and synthetic shells, including barrier ones, according to the documents in accordance with which they are manufactured;

- molding and packaging materials in contact with food products must comply with the requirements.

5.3.8 It is allowed to use raw materials, incl. slaughter animals and materials that are not inferior in quality and safety to the requirements of 5.3.1 and are approved for use in the food industry.

5.3.9 For the production of products, it is not allowed to use raw materials of animal origin, frozen more than once, or with changed color of the tissues.

5.4 Marking

5.4.1 Each unit of consumer packaging with a product, artificial sausage casing, label (parcel) attached to the product in a natural casing must have a marking that characterizes the product and meets the requirements GOST R 51074(general requirements according to section 3, product requirements - according to 4.3.7) and.

When using raw materials and ingredients obtained using GMOs, information about this should be included on the label in accordance with GOST R 51074(clause 3.5.5).

5.4.2 Marking of transport packaging - according to GOST 14192 with the application of manipulation signs: “Perishable cargo”, “Temperature limitation”.

5.4.3 Each unit of transport packaging with products is marked using a stamp, stencil, sticking a label or in another way containing data about the product according to 5.4.1 with the following addition:

- Net weight;

- number of packaging units (for packaged products).

It is allowed, by agreement with the consumer, not to apply transport markings to reusable packaging of products intended for local sale.

Each unit of transport packaging may additionally include an insert sheet with similar markings.

5.4.4 Labeling of products sent to the Far North and equivalent areas - according to GOST 15846.

5.5 Packaging

5.5.1 Consumer and transport packaging, packaging materials and fastening means must comply with the requirements and documents in accordance with which they are manufactured, ensure the safety, quality and safety of products during transportation and storage throughout the shelf life, and also be allowed for contact with food products.

5.5.2 Products intended for sale are released packaged in consumer packaging.

Group packaging consisting of unpackaged units of products for sale in the public catering system is allowed.

5.5.3 Products are packaged in polymer film materials, under vacuum or under protective atmosphere conditions in gas-tight polymer materials (films or bags):

- whole products;

- a whole piece with a net weight from 100 to 1000 g;

- pieces with a net weight from 20 to 350 g without shell.

5.5.4 Products in consumer packaging and group packaging are packed in transport packaging: corrugated cardboard boxes of GOST R 54463, polymer - according to GOST R 51289.

5.5.5 Each unit of transport packaging contains products of the same name, grade, production date, one heat treatment method and one type of packaging.

Packaging of products of different names into a transport packaging unit is carried out by agreement between the buyer and seller.

5.5.6 Packaging must be clean, dry, and free of foreign odors. Reusable packaging must have a lid; It is allowed, by agreement with the consumer, for local sales in the absence of a lid, cover the packaging with sub-parchment, parchment, wrapping paper, as well as other types of packaging materials approved for use in the food industry.

5.5.7 It is permitted to use other types of consumer or transport packaging, fastening agents and packaging materials approved for contact with similar food products, ensuring the safety and quality of products during transportation and storage throughout the entire shelf life.

5.5.8 Packaging of products sent to the Far North and equivalent areas - according to GOST 15846.

5.5.9 Net weight of products in boxes is no more than 20 kg.

5.5.10 The net weight of the product in one consumer packaging unit must correspond to the nominal weight indicated on the product labeling in the consumer packaging, taking into account permissible deviations.

Limits of permissible negative deviations and limits of permissible positive deviations of the net mass of one packaging unit from the nominal - according to GOST 8.579.

6 Acceptance rules

6.1 Rules for acceptance of products - according to GOST 9792.

6.2 Products are accepted in batches. A batch is understood as any quantity of products of the same name and variety, the same thermal state, the same production date, produced in one shift, identically packaged and accompanied by one veterinary document.

6.3 Organoleptic indicators are determined in each batch.

6.4 The procedure and frequency of monitoring physicochemical, microbiological indicators, the content of toxic elements (mercury, arsenic, cadmium, lead), nitrites, benzo(a)pyrene, nitrosamines, antibiotics, dioxins and pesticides are established by the product manufacturer.

6.5 In case of disagreement regarding the composition of the raw materials used, the composition of the product is identified according to GOST 31479 , GOST 31796.

6.6 Identification of product composition - by GOST 31479 , GOST 31796 , GOST 31474 , GOST 31475 , GOST R 53222 , GOST 31931.

7 Control methods

7.1 Sampling and preparing them for testing - according to GOST R 51447 , GOST 9792.

7.2 Sampling for determination of toxic elements - according to GOST 26929.

7.3 Sampling and preparation for microbiological studies - according to GOST R 54004 , GOST ISO 7218 , GOST R 51448 , GOST 9958 , GOST 26669 , GOST 26670 And *.
________________

7.4 Determination of organoleptic indicators - by GOST 9959.

7.5 Determination of physical and chemical parameters:

- mass fraction of protein - by GOST 25011 , GOST 32008 ;

- mass fraction of fat - by GOST 23042 ;

- mass fraction of chlorides (table salt) - according to GOST R 51444 , GOST R 51480 , GOST 9957 ;

- mass fraction of sodium nitrite - according to GOST 8558.1 , GOST 29299 ;

- mass fraction of starch - according to GOST 10574 , GOST 29301 ;

- mass fraction of total phosphorus - according to GOST 9794 , GOST 32009 ;

- mass fraction of calcium - according to GOST 31466.

7.6 Determination of the content of toxic elements - according to GOST R 51301 , GOST 30178 , GOST 30538 , , :

- mercury - by GOST 26927 , ;

- arsenic - by GOST R 51766 , GOST 26930 , GOST 31628 ;

- lead - by GOST 26932 , ;

- cadmium - by GOST 26933 , .

7.7 Determination of benzo(a)pyrene - by GOST R 51650.

7.8 Determination of nitrosamines - by.

7.9 Determination of pesticides - by -*.
________________

See section "Bibliography"

7.10 Determination of antibiotics - by GOST R ISO 13493 , GOST 31694 , GOST 31903 , -.

7.11 Determination of dioxins - by *.
________________

See the Bibliography section. - Database manufacturer's note.

7.12 Determination of microbiological indicators:

- mesophilic aerobic and facultative anaerobic microorganisms - according to GOST 10444.15 ;

- coliform bacteria (coliforms) - according to GOST R 50454 , GOST 31747 ;

- E.coli bacteria - GOST 30726 ;

- sulfite-reducing clostridia - by GOST 29185 ;

- bacteria S.aureus - by GOST 31746 ;

- bacteria of the genus Proteus - by GOST 28560 ;

- bacteria of the genus Listeria monocytogenes- By GOST 32031 ;

- pathogenic microorganisms, including salmonella - according to GOST R 50455 , GOST 31659.

7.13 Identification of products for the presence of genetically modified organisms (if they are provided for by regulatory documents in accordance with which products of specific assortment items are manufactured) - according to GOST R 52173 , GOST R 52174.

7.14 Determination of temperature in the thickness of the product

7.14.1 Controls

Digital thermometer "Zamer-1" (State Register 21267-01) according to the document in accordance with which it was manufactured, or other devices with similar technical and metrological characteristics approved for contact with food products.

7.14.2 Testing

The temperature sensor must be inserted into the thickness of the product. Temperature information is read after the indicator readings have stabilized. The range of measured temperatures is from minus 30 °C to plus 120 °C. The limit of permissible absolute measurement error is ±0.5 °C.

When using other measuring instruments, control is carried out in accordance with the instructions for their use.

7.15 Determination of the presence of genetically modified organisms - by GOST R 52173 , GOST R 52174 , *-.
________________

See the Bibliography section. - Database manufacturer's note.

8 Transportation and storage

8.1 Products are transported in refrigerated or isothermal means of transport subject to the requirements for storage conditions and shelf life regulated in the document in accordance with which specific product names are manufactured and in accordance with the rules for the transportation of perishable goods in force for this type of transport.

8.2 Recommended shelf life of products when stored in a suspended state, laid out in one or two rows or packaged in transport packaging, at a storage temperature of 0 to 6 ° C and a relative air humidity not higher than 75% - no more than 6 days, produced in a barrier shell , - no more than 60 days.

Recommended shelf life of products packaged under vacuum or in a protective atmosphere in gas-tight polymer materials at storage temperatures from 0 ° C to 6 ° C:

- whole products - no more than 10 days;

- for portion cutting - no more than 6 days;

- for serving cutting - no more than 5 days.

8.3 The shelf life of products is determined from the date of manufacture.

At air temperatures from minus 4 °C to minus 2 °C - no more than 6 months.

At air temperatures from minus 9 °C to minus 7 °C - no more than 9 months.

8.4 Transportation and storage of products sent to the Far North and equivalent areas - according to GOST 15846.

8.5 The shelf life and storage conditions of products are established by the manufacturer.

Bibliography

			Veterinary and sanitary rules for enterprises (shops) of poultry processing, production of egg products, approved by the State Agricultural Industry and the Ministry of Health of the USSR, 1987.
	Methodical instructions. Determination of the content of toxic elements in food products and food raw materials. Autoclave sample preparation technique
		Guidelines for atomic absorption methods for determining toxic elements in food products
		Guidelines for determining mercury in food products
		Methodology for measuring the mass fraction of lead and cadmium in food products and food raw materials using electrothermal atomic absorption spectrophotometry Determination of organochlorine pesticides in meat, animal products and animal fats by thin layer chromatography * Guidelines for the determination of residual amounts of antibiotics in animal products Guidelines for the detection, identification and determination of residual amounts of chloramphenicol in products of animal origin (Minsk-Moscow, 1991)
		Determination of residual amounts of chloramphenicol (chloramphenicol, chlormycetin) in products of animal origin using high performance liquid chromatography and enzyme immunoassay
		Determination of residual quantities of tetracycline antibiotics and sulfonamide drugs in food products of animal origin using enzyme immunoassay
		Guidelines for the identification and isomer-specific determination of polychlorinated dibenzo-para-dioxins and dibenzofurans in meat, poultry, fish, offal and products thereof, as well as in other fat-containing products and feeds using chromatography-mass spectrometry
________________ * The document is not provided. For more information please contact link. - Database manufacturer's note.
		Methods for quantitative determination of GMI of plant origin in food products
________________ * The document is not valid on the territory of the Russian Federation. Valid.t MUK 4.2.2304-07. - Database manufacturer's note.
		The procedure and organization of control over food products obtained from/or using raw materials of plant origin that have genetically modified analogues
		Methods for identification and quantification of genetically modified organisms of plant origin

UDC 637.52:006.354 OKS 67.120.20 OKP 92 1355

Key words: products, poultry meat, technical requirements, safety indicators, packaging, labeling, acceptance rules, control methods, transportation, storage
____________________________________________________________________________________



Electronic document text
prepared by Kodeks JSC and verified against:
official publication
M.: Standartinform, 2014

Currently, the bulk of global poultry meat production is broiler meat - 62.5%, turkey - 7.5%, duck - 4.2%, goose - 2.8%, and other poultry meat

(chickens, quails, guinea fowl, pheasants) account for the remaining 23%.

The rapid growth in poultry meat production is due to constant demand for it from consumers. The consequence of this is the expansion of the range of poultry products, the development of new recipes, new technologies that ensure the safety of products and maintain their high quality.

One of the promising areas of deep processing of poultry meat is the production of semi-finished products. For a manufacturer, selling poultry meat in the form of semi-finished products allows you to increase profits by up to 30% compared to selling the same meat in the form of carcasses.

The raw materials for the production of semi-finished chicken products are chilled and frozen gutted poultry carcasses. Carcasses with discolored muscle and fat tissue, bruises and hemorrhages, frozen more than once, poorly bled, and skinny are not allowed.

A fairly wide range of semi-finished poultry products, including natural, natural breaded, stuffed, meat-and-bone, boneless, chopped semi-finished products, allows for the rational use of raw materials, while meeting the needs of consumers of different social strata.

Natural semi-finished chicken meat products include fillet and fillet with bones, breast, legs, boneless meat, sets for broth and stewing. For semi-finished turkey meat products - turkey drumstick, turkey quarter (hind), turkey wing (whole), shoulder part of the wing, elbow part of the turkey wing. Chicken fillet - pectoral muscles without skin, chicken fillet with bone includes a shoulder bone freed from pulp, 3...4 cm long. Chicken breast - pectoral muscles with hard bone and skin. Turkey quarter is a part of the carcass consisting of the tibia, femur, ischium, pubic bones, caudal vertebrae and coccyx with muscle tissue and skin; turkey wing - the forelimb of the carcass, separated at the shoulder joint; humeral part of the wing - the humerus with adjacent muscle tissue and skin; ulnar part of the turkey wing - the ulna and radius bones with adjacent muscle tissue and skin.

The All-Russian Research Institute of Poultry Processing Industry has developed scientific documentation on a range of natural semi-finished poultry products (including products made from hand-boned boneless meat). They differ from semi-finished products produced using traditional technology in that during their production seasonings, food additives and spices are added to the raw materials.

New systems and technologies for marinating and salting contribute to the expansion of the range and production of semi-finished products with a more delicate taste, maximally prepared for culinary processing.

Such semi-finished products include carcasses and parts of chicken carcasses, natural chickens in Mexican, Indian, Chinese, etc. The surface color of semi-finished products in Mexican is bright red, in Indian - yellow, in Chinese - bright orange with green particles. Each type of seasoning includes 5... 7 types of spices and spicy vegetables, salt; Mexican seasoning contains a large amount of red pepper, as well as monosodium glutamine.

Semi-finished products made from boneless meat are significantly expanding the range. These are fillets from white and red meat of chickens and turkeys, boneless chicken and turkey meat, etc. To produce fillets from white meat, the muscle tissue separated from the hard part of the carcass is beaten, giving the piece a flat shape, then the edges are smoothed with a knife so that the semi-finished product is oval in shape. Red meat fillet comes from a whole piece of the muscle part of the thigh. It is separated manually or using a device for mechanical deboning of the legs. The piece is beaten and given an oval shape, similar to white meat fillet. Boneless chicken and turkey meat is made from large pieces of meat with skin, cutting them into pieces with side dimensions of 15... 30 mm. The prepared semi-finished products are moistened and sprinkled with mixtures of spices with turmeric, paprika or herbs.

Semi-finished poultry meat products marinated or kept in brine are obtained from carcasses and carcass parts of chickens, chickens, broiler chickens. The brine is injected into the carcasses, massaged for 20... 30 minutes with the addition of spices, the product is kept for 6... 12 hours, or the prepared carcasses are placed in rows vertically, breast down, in a stainless steel container, each row is sprinkled with a mixture of ground black pepper and chopped garlic , pour brine, cover with a wire rack, keep at a cooling temperature for 12...20 hours, remove and keep on tables with a wire rack to drain the brine.

The brine contains table salt, granulated sugar or glucose, phosphates, and soluble soy protein or food caseinate, carrageenan, starch, xanthan gum (or carob, or guar), and the additive “Gummin” can also be added. The complex additive "Gummin" includes carrageenate, xanthan gum, sodium phosphate, soy protein (recipes No. 2 and 3), corn starch (recipe No. 1), nutmeg, glucose, black or white pepper, cardamom, monosodium glutamate (recipes 1 and 2), sodium ascorbate. Almost all of the ingredients presented (except for sugars, spices and sodium ascorbate) increase the moisture-binding ability of meat. The volume of the carcass increases and it looks more plump. Massaging increases tenderness and juiciness. Salting increases the weight of the semi-finished product, reducing its cost and increasing the yield of the finished culinary product

Semi-finished products in this group include shawarma, marinated shish kebab, and tobacco chicken. Add wine vinegar or a 3% solution of citric (acetic) acid to the brine for chicken (turkey) shawarma.

When making marinated shish kebab, prepared pieces of meat are mixed with salt, finely chopped onions, herbs, wine vinegar and a 3% solution of citric or acetic acid, placed in stainless steel containers and kept for 8...12 hours.

Tobacco chickens differ from other semi-finished products kept in salting only in the shape of the carcass, for which the crest of the breast bone of the carcass is sawed down to the base of the neck and given a flat shape.

The traditional range of minced semi-finished poultry products is represented by high-quality hand-boned chicken or turkey products. The group includes Kiev cutlets and Kiev cutlets made from minced meat, Poltava cutlets, special cutlets, galantine, natural schnitzel. For Kiev cutlets, large and small fillets are cut out of the carcass, cleaned of films and tendons, and lightly beaten. Place minced meat and pieces of butter in the middle of a large fillet, cover with a small fillet, wrap the edges of a large fillet so that all the minced meat is covered with muscle tissue. The cutlet is shaped into a pear, dipped in egg twice and rolled in breadcrumbs. The recipe for Kiev cutlets made from minced meat consists of minced chicken (turkey) meat (70%), butter (17%), eggs (3%), hydrated soy protein (6%).

Chopped semi-finished products are produced from the meat of chickens, chickens, broiler chickens, turkeys, turkey poults, pork, beef and other ingredients. The preparation of raw materials, cutting, deboning and trimming of meat is carried out in accordance with the general technological scheme for the production of semi-finished products.

Improved salting and breading technologies combined with modern equipment increase the possibilities for creating new flavors.

The assortment of chopped semi-finished products has been expanded with the following names: Slavic, capital, old Russian, home-made, village-style, Nezhin cutlets; homemade, hunting, Cossack, Siberian meatballs; schnitzel Borodinsky, village, Slobodsky, Posolsky, peasant with greens, onions and eggs. The recipe for half of the items includes hand-boned poultry meat, and the majority of items include meat from slaughtered animals. All names, except Slavic and Old Russian cutlets, posolsky schnitzel, contain 10...50% mechanically separated poultry meat. Most products for binding minced meat use soy, milk, and animal proteins instead of wheat flour bread. All semi-finished products are breaded.

In addition, stuffed products, homemade chicken sausage, chicken kupaty, chicken lula kebab, zrazy with fillings, Gordon Blue cutlets, Wiener schnitzel, chicken sofi schnitzel and other semi-finished products with spices and breaded with spices are in great demand among the population. . The fillings used are onions with eggs, liver with buckwheat porridge, mushrooms, herbs, cheese, cabbage, beans with nuts, ham with horseradish, carrots with nuts, potatoes, rice, prunes and dried apricots. Most often, chicken legs are stuffed. The thigh part of the carcass is deboned on devices for deboning the legs, thereby obtaining muscle tissue with a cavity, which is filled with filling. Zrazy with fillings is produced from pieces of poultry, minced meat, and mechanically separated poultry. The types of fillings are the same as for stuffed chicken legs. Gordon Blue cutlets are made from manually and mechanically separated minced meat. The minced meat is rolled out and two thin flat cakes are cut out. Place pieces of ham and cheese on the first flatbread. Place a second flatbread on top, give the semi-finished product an oval shape, dip it in dough or bread it with wheat flour.

When preparing semi-finished products with spices, flavoring mixtures are added to aromatic mixtures, for example “Zurnal”. The mixtures are produced in three forms: with turmeric - it gives semi-finished products a yellow color, with paprika - orange, with herbs - green. The prepared semi-finished products are moistened and sprinkled with one of three types of mixtures. When producing semi-finished products breaded with spices, Kurmin breading is added, consisting of two equal parts of breadcrumbs and a mixture of spices of different colors.

Currently, from the meat of chickens, chickens, broiler chickens, turkeys, pork, beef, rice, carrots, tomatoes, onions, peppers and spices, such types of semi-finished products as meat cabbage rolls, lazy meat cabbage rolls, cabbage rolls in grape leaves (at home), vegetable cabbage rolls.

When forming cabbage rolls, put minced meat on prepared cabbage leaves and wrap it, giving the cabbage rolls a rectangular or oval shape. When preparing dolma, the minced meat is wrapped in one or two grape leaves. Stuffed cabbage rolls are placed on trays, then cooled or frozen in chambers.

Dumplings, ravioli, and manti made from poultry are also in demand on the market. The assortment includes Altai, Barnaul, Vyatka, homemade dumplings; ravioli Milanese, Bergamo, Turin; Andijan manti, in Uzbek.

When manufacturing products of this group, minced meat and dough are prepared separately. To make minced meat, raw meat, lard, raw fat, soy or milk protein, herbs, cheese, vegetables, fried mushrooms, breadcrumbs, and spices are used. It is allowed to use pork and trimmed beef instead of equal amounts of chicken and turkey mince. Dumplings are formed on dumpling machines by stamping or manually. The molded products are placed on trays and frozen at a temperature of minus 18°C. Frozen dumplings are tumbled to give them a smooth, polished surface and to separate the remaining flour and dough crumbs from the filling.

Taking into account the specifics of nutrition and medical and biological requirements for composition, recipes for ready-to-eat functional products based on poultry meat have been developed for feeding preschool and school-age children. Products include 40-50% meat or poultry liver, 4% vegetable oil, up to 15% mushrooms, rice cereal, up to 6% dietary supplements (avimin, seaweed, mineral fortifier), as well as vegetables and other components.

In the modern world, poultry farming represents the main source of the formation of the meat market. This is due to consumer properties and the availability of products for the majority of the population, because this meat is characterized by a fairly low level of cost for the consumer compared to other types of livestock products.

On the Russian market, the time has come for these products to undergo rapid development, both in terms of quantity and quality. Today we are no longer talking about reducing production; today we are increasing the volume of production of this product.

Poultry products are a common food for Russian consumers, and the market for this meat is characterized by stable demand. The potential of the domestic poultry meat market is great, while the demand for such products often exceeds supply

Classification and assortment of poultry meat

Chickens, geese, ducks, turkeys and guinea fowl represent the main types of poultry.

The most common type of poultry is chicken. According to the productivity of chickens, they are divided into meat-producing, egg-producing and general-purpose (meat-egg-producing) chickens.

Meat chickens (cornish, brama, langshan) are characterized by large live weight: for roosters -3.5-5.5 kg, for chickens -3-4.5 kg and rapid growth, precocity, good development of the muscle base with a low level of connective tissue . Up to 70% is the yield of meat, which is a fairly high figure.

Broilers are meat chickens. They are distinguished by high early maturity, and within 60 days they can reach a live weight of 1.6 kg or even more. Broiler chicken meat is characterized by tenderness, juiciness, and excellent dietary and taste qualities. 20% protein mass and 5.2-12.3% fat mass are the basis of broiler meat. In stores, meat chickens should be offered to the buyer chilled in order to preserve the full value of broiler meat.

Egg-laying chickens (Russian Whites, Anyu - Hampshire, Leghorns, and Poltava, White Moscow) are characterized by a small size and live weight for roosters - 2.7-3 kg, for chickens - 1.8-2.2 kg, and 220-260 egg year is an indicator of egg production.

Commonly used chickens (Zagorskie, Plymouthrocks, Livenskie, Moscow Black) are characterized by larger sizes, although the size of the eggs is somewhat smaller. The live weight of a rooster is 3.5 - 4 kg, for a chicken - 2.5-3 kg. The rapid growth of these chickens is associated with good feeding.

Geese are characterized by significant size and large mass: for ganders - 6-12 kg, for geese - 5-10 kg. The most common meat is from such breeds as Arzamas, large raw, Kholmogory, Tula, Lithuanian.

Features of ducks. They grow rapidly, reaching 2kg at 8 weeks of age. Peking, Moscow white, and mirror ducks are bred in Russia. Meat productivity makes it possible to distinguish among them meat, egg and general use ones.

The largest species among poultry is the turkey, the cultivation of which is aimed at producing a large amount of meat. Turkey weight - 12-16 kg, turkey - 7-9 kg. For a fattened turkey, the % slaughter yield is 85-90. The meat of this bird is characterized by high taste qualities and good digestibility. North Caucasian bronze, bronze broad-chested, Beltsville breeds are quite widespread in Russia.

Guinea fowl are a less common type of poultry. They are distinguished by their small size and live weight of 1.6-2.2 kg. Guinea fowl meat can be compared to game bird meat, although it is more tender and fatty. Of the breeds, guinea fowl are easy to breed. pearl and blue

The type and age of the bird makes it possible to divide all the meat into young (chicken carcass, broiler chicken, ducklings, goslings, turkey poults and guinea fowl), and adult (chicken carcass, duck, goose, turkey and guinea fowl).

The carcass of a young bird is characterized by a cartilaginous keel, a non-roughened beak, and soft elastic skin. Chickens, broilers - chickens, turkey poults and guinea fowl on the legs of the carcasses have smooth and tight-fitting scales, tubercles of underdeveloped spurs; Ducklings and guinea fowl are characterized by delicate skin on their legs.

The carcass of an adult bird is distinguished by an ossified hard keel of the sternum and a keratinized beak. Chickens, turkeys and guinea fowl have rough scales on the legs of their carcasses; ducks and geese have rough skin; roosters and turkeys have hard spurs on their legs.

The technological method of processing poultry prepared for sale gives the options of semi-gutted, gutted, gutted complete with giblets and carcass neck.

Semi-gutted are carcasses in which the intestines and cloaca are removed, and the crop is full.

In gutted carcasses, the internal organs, the head up to the 2nd cervical vertebra, the neck without skin at the level of the shoulder joints, the legs up to the metatarsal joint or below it, but not more than 2 cm, are removed. Do not remove internal fat from the lower belly of the carcass. It is allowed to sell carcasses along with lungs and kidneys.

Gutted carcasses complete with giblets and neck are gutted bird carcasses, the abdominal cavity of which is filled with a set of processed offal (heart, liver, gizzard) and neck.

Poultry carcasses are divided into cooled, chilled and frozen carcasses based on thermal conditions. The temperature in the thickness of the pectoral muscle of cooled carcasses should not exceed 25°C; chilled - from 0 to 4°C, frozen - no higher than -8°C.

Depending on the fatness and quality of post-mortem processing, carcasses of all types of poultry (except for old roosters) are divided into 2 categories - 1 and 2. The fatness category is determined by the degree of development of muscle tissue and the prominence of the sternum crest (keel), the amount of subcutaneous fat deposits and the quality of processing surfaces.

Poultry carcasses have well-developed muscle tissue, and broiler chicken carcasses have very well-developed muscle tissue.

Chickens, chickens, turkeys and guinea pigs have a rounded chest shape if they are broiler carcasses. The keel of their breast bone is invisible, although chickens, turkey poults, and guinea pigs are distinguished by a barely visible keel.

Deposits of subcutaneous fat can be seen on the carcasses of chickens and chickens in the lower abdomen, as well as on the pockmarks in the form of a broken line; in broilers - chickens - in the lower abdomen; in ducklings, goslings and turkey poults - on the chest and belly; in chickens and turkeys - in the abdomen, on the chest and in the form of a continuous stripe on the back; in ducks and geese they cover the entire carcass, except for the legs and wings, but in geese they are more significant; guinea fowl - on the stomach and in the form of an intermittent strip on the back.

The quality of post-mortem processing of a carcass is indicated by the following requirements: good bleeding, correct trimming, clean skin without feathers, without fluff, without stumps and without hair-like feathers, without wax and scratches, without tears and stains, without bruises and intestinal remains.

Gutted carcasses are distinguished by their mouth and beak being cleaned of food and blood, and their legs cleaned of dirt and limescale build-up. A few stumps and light abrasions are allowed, no more than two skin tears of 1 cm in length each are allowed (but not on the fillet); Minor desquamation of the skin epidermis is allowed.

The development of muscle tissue is satisfactory, with the exception of broiler chickens. The keel of the sternum stands out, the pectoral muscles with the crest of the sternum form an angle without depressions on its sides.

Carcasses of chicken, chicken, turkey and turkey hen are characterized by slight deposition of subcutaneous fat in the lower back and belly of ducks; ducklings and geese are characterized by deposition of fat on the chest and abdomen; goslings - only on the stomach; guinea fowl and guinea fowl - only on the lower abdomen. With completely satisfactorily developed muscle tissue, fat deposits may be absent if the muscle tissue is satisfactorily developed.

For carcasses of old roosters with spurs larger than 1.5 cm, fatness does not matter; they still belong to category 2.

On category 2 carcasses, a small number of stumps and abrasions are allowed, no more than three tears in the skin 2 cm in length are possible. each, a slight desquamation of the epidermis of the skin, but all this should not sharply deteriorate the presentation of the poultry carcass.

Bird carcasses that meet the nutritional requirements of category 1, and the quality of processing - category 2, are classified as category 2.

Classification according to OKPD 2:

(OKPD 2) Section C: Manufacturing products

(OKPD 2) 10 Food products

(OKPD 2) 10.1 Meat and meat food products

(OKPD 2) 10.11 Processed and canned meat

(OKPD 2) 10.12 Processed and canned poultry meat

(OKPD 2) 10.13 Meat products, including poultry products