Registration Number
0226U004526,
(0121U110260)
, R & D reports
Title
Scientific bases for the formation of poultry and cattle meat by using methods of biocorrection and traceability measures
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Наукові основи формування якості м’яса птиці та худоби шляхом використання методів біокорегування та заходів простежуваності
Head
Povarova Natalia М.,
Registration Date
21-09-2026
Organization
Odesa National Academy of Food Technologies
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To develop scientific foundations of life-time formation of qualitative characteristics and special biocorugal properties of poultry meat and cattle by modifying meat raw materials for its purpose transformation, respectively, the theory of a single trophological chain.
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Among the various environmental factors influencing the formation of poultry tissues—as well as their physicochemical and organoleptic properties and biological value—feeding factors play a significant role (accounting for 35% of all pre-slaughter factors). The aim of this study is to scientifically substantiate and develop practical aspects of shaping the functional-technological properties of poultry meat prior to slaughter, incorporating production traceability elements through the systemic management of the trophological chain from farm to consumer. The subject of the study is the technology for producing poultry meat products using raw material with predetermined functional-technological properties, achieved through pre-slaughter modification during the rearing stage. Research results: An algorithm was developed for structuring the trophological chain as a tool for creating a product with specific properties. The study demonstrated the feasibility of targeted modification of the composition and properties of poultry meat through pre-slaughter conditioning and applied a systems approach to analyzing the safety and specific characteristics of the raw material. The use of a phosphate blend as a functional additive for the pre-slaughter modification of poultry meat is proposed. Application of results: A scientific concept for shaping poultry meat quality—specifically regarding composition and functional-technological properties—prior to slaughter was formulated and implemented. The feasibility of modifying the physicochemical composition was demonstrated.
Product Description
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Natalia Povarova
Shlapak Galina Vsevolod
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2026-09-21
