THE TECHNOLOGY OF POULTRY MEAT ME-CHANIC BONING PRODUCTION AT SOYUZP- TITSEPROM" LLC IN RYAZAN CITY
The article is devoted to the study of poultry meatmechanic boning production technology and stuffingpreparation with the usage of milk protein “Multilacta»in order to increase poultry meat technological andfunctional properties. They have got the new receiptsof stuffing with milkj protein adding, studied the qualityof the milk-protein mixture “Multilact”, completed themeat mechanic boning production technological pro-cess, estimated the meat mass and bone heel yield,investigated the organoleptic and physical and chemi-cal figures of meat mass quality and the stuffing beinggot. They have studied the functional-technologicalproperties of the basic material after defrostation.The conducted investigations have found economicproofs.