Volume 02 Issue 10-2022
35
American Journal Of Applied Science And Technology
(ISSN
–
2771-2745)
VOLUME
02
I
SSUE
10
Pages:
35-40
SJIF
I
MPACT
FACTOR
(2021:
5.
705
)
(2022:
5.
705
)
OCLC
–
1121105677
METADATA
IF
–
5.582
Publisher:
Oscar Publishing Services
Servi
ABSTRACT
The article under discussion discusses poultry meat and its processed products. The authors of the article consider
that in recent decades there has been an increase in the importance of poultry meat and its products in human
nutrition due to its high consumption properties. Poultry farming in Uzbekistan has always played one of the most
important roles in supplying the population with high-quality products. The accumulated data on the nutritional and
biological value of poultry meat testify to its compliance with the medical and biological requirements for raw
materials for the production of mass food products, including children's.
KEYWORDS
Poultry meat, competitiveness, industry, profitability, acids, minerals, extractive substances, vitamins, global,
production.
INTRODUCTION
Research Article
POULTRY MEAT AND ITS PROCESSED PRODUCTS
Submission Date:
October 01, 2022,
Accepted Date:
October 15, 2022,
Published Date:
October 25, 2022
Crossref doi:
https://doi.org/10.37547/ajast/Volume02Issue10-06
Turdialieva Makhzuna Mukhtaralievna
Assistant, Fergana Polytechnic Institute, Fergana, Uzbekistan
Rustamova Mukhlisa Mukhtoralievna
Assistant, Fergana Polytechnic Institute, Fergana, Uzbekistan
Journal
Website:
https://theusajournals.
com/index.php/ajast
Copyright:
Original
content from this work
may be used under the
terms of the creative
commons
attributes
4.0 licence.
Volume 02 Issue 10-2022
36
American Journal Of Applied Science And Technology
(ISSN
–
2771-2745)
VOLUME
02
I
SSUE
10
Pages:
35-40
SJIF
I
MPACT
FACTOR
(2021:
5.
705
)
(2022:
5.
705
)
OCLC
–
1121105677
METADATA
IF
–
5.582
Publisher:
Oscar Publishing Services
Servi
In the structure of the human diet, meat and meat
products occupy a special place. Traditionally this
group is considered as a source of high-quality
complete protein, fat, minerals and extractive
substances, vitamins, the consumption of which is
necessary for normal functioning of the div.
Main part
According to researchers, global poultry meat
production has more than tripled over the past
two decades, and consumption has increased
from 12.0 to 25.1 kg, with a recommended 30 kg.
Poultry meat, therefore, is the most important
component in the human diet, for a number of
reasons, but above all for the biological
characteristics of the poultry organism that make
it possible to obtain a sufficient amount of
production in a relatively short period of time to
ensure the profitability of production.
Poultry meat has distinctive characteristics.
Morphologically, meat is a complex tissue
complex that includes muscle tissue along with
connective tissue formations, fat and bone. The
quantitative ratio of the main tissues that make
up the meat depends on the breed, sex, age, and
fatness of the bird [9]. The content of edible parts
depends on the type of poultry and the fatness
category: the higher the category, the greater the
meat yield [10].
The nutritional value of poultry meat is primarily
due to the presence of muscle and fatty tissue. The
main and most nutritionally valuable part of meat
is muscle tissue. Poultry muscle tissue is rather
dense, fine-fiber, less interbedded connective
tissue compared with the muscle tissue of
slaughtered animals. Muscle content of the
carcass varies from 40 to 70%. The broilers of the
best broiler breeds have 94-9% of muscle tissue.
The pectoral muscles make up 94-98%, while the
leg muscles make up 92-97%. The remaining
components come from connective and fatty
tissue. The bones of a bird's skeleton of poultry
are thin and light compared to the bones of
slaughtered animals, but in total, bone tissue
accounts for 14% of the live weight [10].
The high consumer properties of poultry meat are
primarily due to its high chemical composition,
which has been proven by numerous studies over
a period of almost thirty years of research. The
chemical composition of poultry meat depends on
the same factors as the composition of meat of
slaughtered animals: age, fatness, breed,
fattening, part of the carcass, the type of poultry.
The good digestibility (96%) of poultry meat is
due to its chemical composition [11].
It has been established that, compared to the
meat of the main domestic animals
–
lamb and
beef, for example, chicken meat contains
somewhat more protein, with a mass fraction of
22-25%. Chicken meat has a utilization factor of
over 71%, whereas lamb and beef meat, which
has a mass fraction of 13-15% and 18-20%, has a
utilization factor of 60-70% and 57.4%-69.4%
respectively. It should be emphasized that
chicken meat contains 92% of amino acids
essential for humans; beef - 88.73 and 72.00 %
respectively [12]. As stressed by A. L. Shtele [13],
it is poultry meat that provides a complete
balance of protein in the div for the bulk of the
population of Eastern European countries.
Volume 02 Issue 10-2022
37
American Journal Of Applied Science And Technology
(ISSN
–
2771-2745)
VOLUME
02
I
SSUE
10
Pages:
35-40
SJIF
I
MPACT
FACTOR
(2021:
5.
705
)
(2022:
5.
705
)
OCLC
–
1121105677
METADATA
IF
–
5.582
Publisher:
Oscar Publishing Services
Servi
Poultry meat proteins have almost no collagen
and elastin, which positively affects the
digestibility of protein and meat in general. In
terms of amino acid composition, poultry meat
proteins are of high value, containing all essential
amino acids, balanced in optimal proportions.
The poultry meat (white and dark) has a high
content of growth-promoting amino acids
tryptophan, lysine, arginine [3,4]. The content of
amino acids in poultry meat is given in table 1.
Table 1.Amino acid content in poultry meat, mg per 100 g of edible part of carcass poultry (using
several poultry species as an example)
Amino acids meat
Broiler chicken
Goose meat
Laying hens meat
Essentials:
valine
818
907
899
isoleucine
621
817
828
leucine
1260
1 532
1 824
lysine
1 530
1 577
1 699
methionine
447
474
574
threonine
783
825
951
tryptophan
283
280
330
phenylalanine
649
779
896
Substitutable:
alanine
1 486
1 241
1 171
arginine
1 104
1 400
1 362
asparagic acid
1 531
1 680
1 863
histidine
412
447
379
glycine
1 082
1 314
1 587
glutamic acid
2 668
2 928
3 682
proline
790
1 000
948
serine
787
817
948
tyrosine
597
642
749
cystine
180
191
208
However, the nutritional value of poultry meat is not
limited only to high protein, it is also due to the amount
of fat and qualitative composition.
Chicken meat contains less fat than duck and goose
meat. The fat is rather firm and has a low melting point
(chicken fat - 23-38 °C, turkey fat - 31-35 °C, duck fat - 31-
38 °C). White meat (chickens) has less fat than in dark
meat (in ducks). Fat is easy to digest because it is
fusible, and when roasting poultry, it is evenly
distributed throughout the muscle tissue. Chicken fat
has a high iodine number (64-90); acid number is 0.6.
Fatty acids composition poultry fat is close to olive oil
[7].
Volume 02 Issue 10-2022
38
American Journal Of Applied Science And Technology
(ISSN
–
2771-2745)
VOLUME
02
I
SSUE
10
Pages:
35-40
SJIF
I
MPACT
FACTOR
(2021:
5.
705
)
(2022:
5.
705
)
OCLC
–
1121105677
METADATA
IF
–
5.582
Publisher:
Oscar Publishing Services
Servi
White meat of chickens and turkeys, quail meat is
characterized by low fat content, so it is more often
used in children's and dietary nutrition. It is desirable
that the fat content in the muscle tissue does not
exceed 3.5-4%. Unlike other farm animals, poultry meat
lipids are rich in essential fatty acids for humans such
as linoleic and arachidonic acids, which represent 2% of
the weight of all fats which contributes to the
prevention of cardiovascular diseases (ischemia,
myocardial infarction, stroke, hypertension), supports
normal metabolism and increases immunity [2]. There
are more polyunsaturated fatty acids in the lipids of
chicken meat than in beef and lamb [1].
In addition, studies show that glutamic acid is
particularly abundant in poultry meat, which plays an
active role in liberating the div from non utilizable
breakdown products of dietary protein, especially
ammonia. The specific flavor and taste of poultry meat
is due to the presence of glutamic acid. White meat
contains more nitrogenous extractive substances,
therefore the consumption of poultry meat broth
promotes increased secretion of digestive juices. In
this respect, the meat of adult poultry is more valuable
[16].
Poultry meat is a dietary, easily digestible product with
high amino acid content (compared to livestock meat).
Its high digestibility and balance of amino acids easily
eliminates protein imbalances in children, people
engaged in heavy physical labor and athletes. Meat of
chickens is also useful for elderly people with retarded
tissue repair processes, and its fat content is less than
10%. Cholesterol content is the lowest in white meat,
second only to fish. Lean chicken meat that is used in
dietetic diets in cases of gastrointestinal diseases,
diabetes, obesity, as well as for the prevention and
treatment of cardiovascular diseases; it is low-calorie,
it does not overload the liver and kidney excretory
system, except for systematic overconsumption of
animal protein. In addition, it contains a large amount
of iron, sulfur, phosphorus, selenium, iodine, calcium,
magnesium, copper, etc. in an easily accessible form,
so it is recommended in the diet of young children, for
example, for the prevention of iron deficiency anemia.
In terms of inorganic mineral content, poultry meat is
not inferior to mammalian meat, and sometimes
surpasses it. For example, chicken meat contains three
times more iron and is somewhat richer in phosphorus
and sulfur than beef. Poultry meat contains most of the
known minerals, but calcium, sodium, phosphorus,
iodine, and cobalt predominate.
There are the following vitamins in poultry meat (in mg
per 100 g): vitamin A (up to 0.07), vitamin E (0.20),
vitamin C (1.8), B1, B2, B12, pantothenic acid (0.76),
choline, biotin (10.0), etc. The exchange of vitamins in
the poultry organism is very labile and depends on
many factors - age, productivity, keeping and feeding
conditions.
Many
micronutrients,
including
phosphorus,
manganese, zinc, etc., as well as the B and PP vitamins
characteristic of meat enter the div with poultry
meat [18]. At the same time micronutrients contained
in poultry meat are in the most accessible form for the
human div. In this regard, poultry meat is widely used
in the diets of children of different age groups and in
therapeutic and preventive nutrition.
CONCLUSION
Chicken meat, therefore, based on the chemical
composition, can be attributed to dietary foods. So,
poultry meat has high taste qualities, which is
associated with its physical properties (tenderness and
juiciness), morphological features of muscle tissue,
which contains a small amount of connective tissue.
Volume 02 Issue 10-2022
39
American Journal Of Applied Science And Technology
(ISSN
–
2771-2745)
VOLUME
02
I
SSUE
10
Pages:
35-40
SJIF
I
MPACT
FACTOR
(2021:
5.
705
)
(2022:
5.
705
)
OCLC
–
1121105677
METADATA
IF
–
5.582
Publisher:
Oscar Publishing Services
Servi
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Volume 02 Issue 10-2022
40
American Journal Of Applied Science And Technology
(ISSN
–
2771-2745)
VOLUME
02
I
SSUE
10
Pages:
35-40
SJIF
I
MPACT
FACTOR
(2021:
5.
705
)
(2022:
5.
705
)
OCLC
–
1121105677
METADATA
IF
–
5.582
Publisher:
Oscar Publishing Services
Servi
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