A STUDY ON THE EFFECTIVENESS OF THE NATURAL ANTIOXIDANTS DURING STORAGE OF RAW MATERIALS FROM POULTRY PROCESSING
In the study, a comparative assessment of the effectiveness of natural antioxidants vitamins E, C, rutin and dihydroquercetin on the storage time of samples of model minced meat from fillets, mechanically deboned meat and skin from carcasses of broiler chickens was carried out. The introduction of antioxidants into the experimental samples of raw materials ensured (over 28 days of storage) a lower value of oxidative damage: the acid value by 74% on average, and the peroxide value by 1.5-1.7 times, relative to those in a control sample without addition of antioxidants.