TECHNOLOGICAL AND PHYSICOCHEMICAL PARAMETERS OF SEMIFINISHED POULTRY MEAT DEPENDING ON THE METHOD OF MANUFACTURE

Abstract

During the research, various modes of intensive mixing were studied in order to establish the optimal semi-finished products with high taste properties for the production. At the same time, it became impossible to use electromechanical equipment with which the enterprise was equipped: beaters of the MB-6 brand. To determine the optimal modes of intensive mixing, three speeds of the beater rpm were used in the research. - 410 rpm., 630 rpm., 780 rpm. The cutlet mass was prepared from poultry meat.