The research of quality of meat laying hens during the refrigeration storage Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
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ISSN:2310-1164

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June 2013 (published: 01.06.2013)

Number 2(16)

Home > Issue > The research of quality of meat laying hens during the refrigeration storage

UDC 637.5

The research of quality of meat laying hens during the refrigeration storage

Shestopalova I.A., Uvarova N.A., Yavorskaya S.V.

The article is dedicated to investigation of biochemical and physical-chemical changes that take place in the chest and thigh parts of the hens meat in the period after the slaughter during the refrigeration storage.
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Keywords: laying hens meat, chest and thigh parts, quality, biochemical and physical-chemical changes, shelf-life.

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