Study of the chemical composition and technological properties of poultry carcasses obtained from poultry farms in Semey city

This study comprehensively examined the chemical composition of poultry carcasses, their nutritional value, and technological properties. The research objects included broiler chickens and domestic poultry (chicken, goose, duck, and turkey). Samples were obtained from several poultry farms in Kazakhstan and analyzed using standardized methods. The chemical composition was assessed by measuring the mass fractions of moisture, protein, fat, and ash. In addition, the functional-technological properties of meat were evaluated, including water-binding capacity, water- and fat-holding capacity, emulsifying ability, emulsion stability, and structural-mechanical characteristics (shear force). The results demonstrated that broiler meat has higher nutritional value and better technological properties. Their carcasses contained a greater proportion of muscle tissue and less bone and connective tissue. Protein content exceeded 20%, fat content ranged between 1–2%, and the amino acid profile was found to be complete. In domestic poultry, nutritional indicators were relatively lower, but fat content was higher. The research results showed that the high water-holding capacity and emulsion stability of broiler meat enable its effective use in the production technology of minced meat products. In addition, it was found that meat from different poultry species possesses similar technological properties, which contribute to the improvement of the structural, mechanical, and organoleptic characteristics of the final products. The results obtained can serve as a basis for producing high-quality and competitive poultry meat products.

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