The dependence of the nutritional value of offal on the thermal state
https://doi.org/10.52419/issn2072-2419.2024.2.172
Abstract
Currently, by-products are used in the meat processing industry as raw materials for the production of various types of meat products, as well as sold in chilled and frozen form as a food product. When frozen, ice crystals form inside the cells, damaging the structural units of the cells, as a result of which, during defrosting, the turgor of the tissues is disrupted and the consistency of the offal changes. Such changes contribute to a decrease in the nutritional value of offal. In accordance with the current legislation of our country, raw meat subjected to defrosting should be sold as a product from frozen raw materials, and not as a chilled product. The aim of the work was to study the nutritional value of offal of slaughtered animals and poultry depending on the thermal condition. The study was carried out in the period 2023-2024 in the conditions of the educational and research center for the examination of food and animal feed of the St. Petersburg State University of Veterinary Medicine. The objects of the study were 112 samples of offal obtained from slaughtered animals and poultry. The quantitative content of protein, fat and moisture in the offal samples was determined using the infrared analyzer InfraLUM FT-12. As a result of the conducted studies, it was found that the greatest loss of nutritional value occurred in the offal of repeatedly defrosted compared with defrosted once. The loss of protein, fat and moisture in the offal of slaughtered animals and poultry did not occur in the same way and depended on the thermal condition and type of offal.
About the Authors
T. V. Kalyuzhnaya
St. Petersburg State University of Veterinary Medicine
Russian Federation
Russian Federation
Candidate of Veterinary Sciences, Associate Professor of the Department of Veterinary and Sanitary Expertise
D. A. Orlova
St. Petersburg State University of Veterinary Medicine
Russian Federation
Russian Federation
Candidate of Veterinary Sciences, Associate professor, veterinarian
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Review
For citations:
Kalyuzhnaya T.V., Orlova D.A. The dependence of the nutritional value of offal on the thermal state. International Journal of Veterinary Medicine. 2024;(2):172-179. (In Russ.) https://doi.org/10.52419/issn2072-2419.2024.2.172
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