METHOD FOR DETERMINATION OF POULTRY MEAT QUALITY AND UTILISATION WORTH Russian patent published in 2014 - IPC G01N33/12 

FIELD: food industry.

SUBSTANCE: method involves eviscerated poultry carcasses dressing and trimming into 11 basic parts 1) breast part (including tenderloin, fillet mignon, skinned muscles), 2) front part of the back without the column, 3) spinal column of the front part of the back, 4) drummette, 5) flat, 6) flipper, 7) thigh, 8) shank, 9) rear part of the back without the spinal column, 10) spinal column of the rear part of the back, 11) rump. Then one calculates yield, the total value of quality indices and the estimated values of utilisation worth factors (UVFs). One determines the trinique index. The muscle-to-bone index (MBI) is the ratio of skinned muscular tissue to bone. The fleshing index (FI)) is the ratio of unskinned muscular tissue to bone. The part index (PI) is the ratio of the carcass part to bone. Then one determines the second and the third quality indices. The meat quality index (MQI) is the ratio of fat content to total protein content. The energy value factor (EVF) is the ratio of the energy value of 100 g of meat to the energy value of each specific carcass part and components thereof: muscular tissue, unskinned meat and meat-and-bone part on the whole. Then one determines the fourth and the fifth quality indices. The net protein content is the difference between the total and connective tissue protein content (%). The protein quality indicator (PQI) is the ratio of triptophane amino acid to oxyproline. Then the numerical values of all the five objective indices of the individual basic part quality are divided by the corresponding values of the eviscerated carcass quality indices with the calculated relative values of the indices summed up (total quality index - TQI) and divided by five to obtain the average relative value - the utilisation worth factor (UWF). By the set yield and the total value of the five objective indices of quality of specific basic parts of eviscerated carcasses of different weight groups and poultry species one draws influence curves plotting the eviscerated carcass weight on the axis of abscisses and the yield and the total value of the basic objective quality indices on the first and the second axes of ordinates respectively. Relying thereon, one determines the UWF value. With the help of the established dependence curves one determines the yield and quality indices of other specific derivative parts of the eviscerated carcass.

EFFECT: method allows to quickly and efficiently determine the quality and utilisation worth of poultry meat products.

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