Put into effect by order of the Federal Agency for Technical Regulation and Metrology of August 27, 2014 N 977-st

Interstate standard GOST 32737-2014

"NATURAL SEMI-FINISHED PRODUCTS FROM BIRD MEAT FOR BABY FOOD. TECHNICAL CONDITIONS"

Semi-prepared natural products of poultry meat for children nutrition. Specifications

Introduced for the first time

Foreword

The goals, basic principles and basic procedure for carrying out work on interstate standardization are established by GOST 1.0-92 "Interstate standardization system. Basic provisions" and GOST 1.2-2009 "Interstate standardization system. Interstate standards, rules and recommendations for interstate standardization. Rules for development, adoption, application, renewal and cancellation "

Information about the standard

1 Developed by the State Scientific Institution All-Russian Scientific Research Institute of the Poultry Processing Industry of the Russian Academy of Agricultural Sciences (GNU VNIIPP Russian Agricultural Academy)

2 Submitted by the Federal Agency for Technical Regulation and Metrology

3 Adopted by the Interstate Council for Standardization, Metrology and Certification (minutes of June 25, 2014 N 45-2014)

4 By order of the Federal Agency for Technical Regulation and Metrology dated August 27, 2014 N 977-st, the interstate standard GOST 32737-2014 was put into effect as a national standard of the Russian Federation from January 1, 2016.

5 Introduced for the first time

1 area of use

This standard applies to natural semi-finished products from poultry meat for baby food (hereinafter - semi-finished products) intended for the production of products for children over one and a half years old, including when organizing meals in preschool and school institutions and for sale in the retail network.

Requirements to ensure product safety are set out in 4.2.2, 4.2.3, quality requirements - in 4.2.1, labeling - in 4.4.

2 Normative references

This standard uses normative references to the following interstate standards:

GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements for the number of prepackaged goods in packages of any kind during their production, packaging, sale and import

GOST 1129-2013 Sunflower oil. Technical conditions

GOST 1721-85 Fresh table carrots, harvested and supplied. Technical conditions

GOST 1723-86 Fresh onions. Procured and Supplied. Technical conditions

GOST 2874-82 Drinking water. Hygiene requirements and quality control * (1)

GOST 6292-93 Rice groats. Technical conditions

GOST ISO 1841-2-2013 Meat and meat products. Potentiometric method for determining the mass fraction of chlorides

GOST ISO 7218-2011 Microbiology of food and animal feed. General requirements and recommendations for microbiological research

GOST 7702.2.0-95 Poultry meat, poultry by-products and semi-finished products. Sampling method and preparation for microbiological research

GOST 7702.2.1-95 Poultry meat, poultry by-products and semi-finished products. Method for determining the number of mesophilic aerobic and facultative anaerobic microorganisms * (2)

GOST 7702.2.2-93 Poultry meat, poultry by-products and semi-finished products. Methods for detecting and determining the number of E. coli bacteria (coliform bacteria of the genera Escherichia, Cirobacter, Klebsiella, Serratia) * (3)

GOST 8558.1-78 Meat products. Methods for the determination of nitrite

GOST 8808-2000 Corn oil. Technical conditions

GOST 9142-90 Corrugated cardboard boxes. General specifications

GOST 9794-74 Meat products. Methods for determining the content of total phosphorus

GOST 9957-73 Sausages and products from pork, lamb and beef. Method for determination of sodium chloride

GOST 9959-91 Meat products. General conditions for carrying out sensory evaluation

GOST 10444.12-2013 Microbiology of food and animal feed. Method for detecting and quantifying yeast and molds

GOST 10444.15-94 Food products. Methods for determining the number of mesophilic aerobic and facultative anaerobic microorganisms

GOST 13830-97 Food table salt. General specifications * (4)

GOST 14192-96 Marking of goods

GOST 15846-2002 Products sent to the regions of the Far North and equivalent areas. Packaging, labeling, transportation and storage

GOST 16832-71 Walnuts. Technical conditions

GOST 18251-87 Paper-based adhesive tape. Technical conditions

GOST 23042-86 Meat and meat products. Methods for determination of fat

GOST 25011-81 Meat and meat products. Protein determination methods

GOST 26927-86 Raw materials and food products. Methods for the determination of mercury

GOST 26929-94 Raw materials and food products. Sample preparation. Mineralization to determine the content of toxic elements

GOST 26930-86 Raw materials and food products. Arsenic determination method

GOST 26932-86 Raw materials and food products. Lead determination method

GOST 26933-86 Raw materials and food products. Method for determination of cadmium

GOST 28402-89 Bread crumbs. General specifications

GOST 29045-91 Spices. Allspice. Technical conditions

GOST 29299-92 Meat and meat products. Method for the determination of nitrite

GOST 30178-96 Raw materials and food products. Atomic adsorption method for the determination of toxic elements

GOST 30363-2013 Liquid and dry food egg products. Technical conditions

GOST 30538-97 Food products. Method for the determination of toxic elements by the atomic emission method

GOST 31465-2012 Semi-finished poultry meat products for baby food. General specifications

GOST 31467-2012 Poultry meat, by-products and semi-finished products from poultry meat. Sampling methods and preparation for testing

GOST 31468-2012 Poultry meat, by-products and semi-finished products from poultry meat. Salmonella detection method

GOST 31470-2012 Poultry meat, by-products and semi-finished products from poultry meat. Organoleptic and physico-chemical research methods

GOST 31473-2013 Turkey meat (carcasses and parts thereof). General specifications

GOST 31479-2012 Meat and meat products. Method of histological identification of the composition

GOST 31500-2012 Meat and meat products. Histological method for the determination of herbal carbohydrate supplements

GOST 31628-2012 Food products and food raw materials. Stripping voltammetric method for determining the mass concentration of arsenic

GOST 31654-2012 Edible chicken eggs. Technical conditions

GOST 31659-2012 Food products. Method for the detection of bacteria of the genus Salmonella

GOST 31694-2012 Food products, food raw materials. Method for the determination of the residual content of antibiotics of the tetracycline group using high performance liquid chromatography with a mass spectrometric detector

GOST 31746-2012 Food products. Methods for the detection and determination of the number of coagulase-positive staphylococci and Staphylococcus aureus

GOST 31747-2012 Food products. Methods for the detection and determination of the number of bacteria of the group of Escherichia coli (coliform bacteria)

GOST 31760-2012 Soybean oil. Technical conditions

GOST 31796-2012 Meat and meat products. Accelerated histological method for determining the structural components of the composition

GOST 31903-2012 Food products. Rapid method for the determination of antibiotics

GOST 31904-2012 Food products. Sampling methods for microbiological testing

GOST 31931-2012 Poultry meat. Methods of histological and microscopic analysis

GOST 31962-2012 Chicken meat (carcasses of chickens, chickens, broiler chickens and their parts). Technical conditions

GOST 32008-2012 Meat and meat products. Determination of nitrogen content (arbitration method)

GOST 32009-2013 (ISO 1370: 1996) Meat and meat products. Spectrophotometric method for determining the mass fraction of total phosphorus

GOST 32031-2012 Food products. Methods for the detection of bacteria Listeria monocytogenes

GOST 32065-2013 Dried vegetables. Technical conditions

GOST 32161-2013 Food products. Method for determination of cesium content Cs-137

GOST 32163-2013 Food products. Method for determination of strontium content Sr-90

GOST 32164-2013 Food products. Sampling method for determination of strontium Sr-90 and cesium Cs-137

GOST 32260-2013 Semi-hard cheeses. Technical conditions

GOST 32261-2013 Butter. Technical conditions

Note - When using this standard, it is advisable to check the operation of reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or according to the annual information index "National Standards", which was published as of January 1 of the current year, and by the issues of the monthly information index "National Standards" for the current year. If the reference standard is replaced (changed), then when using this standard, the replacing (modified) standard should be followed. If the reference standard is canceled without replacement, then the provision in which the reference to it is given applies to the extent not affecting this reference.

3 Technical requirements

3.1 Semi-finished products must comply with the requirements of this standard, and be developed according to the technological instructions for the production of natural semi-finished products from poultry meat for baby food, in compliance with the sanitary and veterinary rules and regulations in force on the territory of the state that adopted the standard.

3.2 Features

3.2.1 Semi-finished products are produced in the following types and names specified in table 1.

Table 1

Type of semi-finished products	Semi-finished product name
Meat and bone	Chicken carcass
	Turkey carcass
	Half chicken
	Half turkey
	Front chicken quarter
	Rear chicken quarter
	Chicken breast
	Turkey breast
	Chicken leg
	Turkey leg
	Chicken thigh
	Turkey thigh
	Chicken drumstick
	Turkey drumstick
	Chicken wing

	Turkey shoulder
Boneless lumpy	Chicken breast fillet
	Turkey breast fillet
	Large chicken fillet
	Big turkey fillet
	Small chicken fillet
	Small turkey fillet
	Fillet "Medallion"
	Fillet for steak
	Boneless chicken leg
	Chicken Thigh Chunks
	Turkey Thigh Chunks
	Chicken drumstick lump
	Turkey drumstick lump
	Turkey Shoulder Chunks
Boneless small pieces
	Frying


	Cutlet meat
Stuffed	Chicken rolls
	Turkey meat rolls
	Fillet stuffed


Breaded	Chop cutlet
	Chicken Kiev
	Nuggets

3.2.2 Depending on the thermal state, semi-finished products are subdivided:

For chilled with a temperature in the thickness from minus 2 ° С to 4 ° С;

Frozen with a temperature in the thickness not higher than 12 ° С.

3.2.3 In terms of organoleptic and physicochemical indicators, semi-finished products must meet the requirements specified in tables 2 - 4.

table 2

Indicator name	Characteristics of the indicator for the carcass
	chicken
Fatness (condition of the muscular system and the presence of subcutaneous fat deposits)	Muscles are developed satisfactorily, dense, elastic, slightly damp in the cut of a cooled semi-finished product, do not leave a wet spot on filter paper
	The pectoral muscles with the keel of the sternum form an angle without depressions. Slight separation of the keel of the sternum and deposition of subcutaneous fat in the lower abdomen is allowed	The shape of the breast is angular or round. Slight deposition of subcutaneous fat in the lower back and abdomen.
	Inherent in fresh meat of this type of poultry, without any extraneous
Muscle tissue
Subcutaneous and internal fat	Pale yellow with or without pink tinge Pale yellow or yellow	Light yellow or yellowish pink, dark skin pigmentation is allowed
Plumage removal	The plumage is completely removed. Hemp and hairy feathers are not allowed
Skin condition	The skin is clean, without tears, scratches, abrasions and bruises. The presence of single scratches or light abrasions and no more than two skin breaks up to 10 mm long each over the entire surface of the carcass, with the exception of the chest part, slight sloughing of the epidermis, bumps on the keel of the sternum at the stage of poorly expressed skin compaction, minor punctate hemorrhages are allowed
The state of the skeletal system	The skeletal system is free of fractures and deformities. The keel of the sternum is cartilaginous, easily flexible. Slight curvature of the sternum keel or the absence of the last segments of the wings is allowed
	800 and above		From 2000 and above

Table 3

Semi-finished product name	Characteristics of the indicator
Semi-finished product name	appearance
Half chicken or turkey	Part of a chicken or turkey carcass obtained from cutting along the spine and the keel of the breastbone
Front (back) chicken quarter	The portion of a chicken resulting from a cross-cut of one half of a chicken, cutting the front or back of a chicken along the spine and the keel of the breastbone. Muscle tissue with skin, without fringes and hair feathers
Chicken or turkey breast	Oval-shaped chicken or turkey pectorals, with or without brisket and skin. Smooth edges, without deep cuts in muscle tissue
Chicken or turkey leg	Part of a chicken or turkey carcass consisting of the thigh and tibia with adjacent meat, with or without skin	Chicken - pale yellow with a pink tinge; turkey - from light pink to pink-red
Chicken or turkey thigh	Part of a chicken or turkey carcass consisting of the thigh bone with adjacent meat
Chicken or turkey drumstick	Part of a chicken or turkey carcass, consisting of the tibia and fibula with adjoining flesh
Chicken wing	The forelimb of a chicken carcass, separated at the shoulder joint, consisting of the humerus, ulna, radius, without hand bones, with adjacent meat tissues	Pale yellow
Chicken wing shoulder	Part of the wing of a chicken carcass, separated at the shoulder joint, consisting of the humerus with adjacent meat, with or without skin
Turkey shoulder	Front leg of a turkey carcass, separated at the shoulder joint, consisting of the humerus with adjacent meat	Pale pink to pink
Chicken or turkey breast fillet	Chicken or turkey fillet, consisting of pectoralis major and deep, with or without skin	Chicken - pale yellow with a pink tinge; turkey - from pale pink to pink
Large chicken or turkey fillet	Part of chicken or turkey fillet, consisting of pectoralis major muscle	Pale yellow with a pink tint
Small chicken or turkey fillet	Part of chicken or turkey fillet, consisting of deep pectoral muscle
Fillet "Medallion"	Chest muscles (large and small) of a chicken or turkey without skin, molded into a medallion
Fillet for steak	Chicken or turkey fillet pieces of oval flat shape without torn edges, cut in the transverse direction 10 - 20 mm thick
Boneless chicken leg	Chicken meat, consisting of the thigh and drumstick muscles, with intact skin, without the thigh, tibia and fibula
Chicken or turkey thigh lump	Flesh from a chicken or turkey carcass, separated from the thighbone, without skin, tendons and associated abdominal fat	Chicken - from light pink to light red; turkey - from light pink to pink-red
Chicken or turkey shank chunks	Pulp, removed from the tibia and fibula of a chicken or turkey carcass, without skin or tendons	Chicken - light red to red; turkey - from light pink to pink-red
Turkey Shoulder Chunks	Pulp, separated from the upper arm of the wing, with or without skin	Light pink to pink
	Pieces of red meat of chicken, chicken, turkey in the form of a cube with a side length of 20 - 30 mm	Light red to red
Frying	Muscle tissue (white and / or red meat) of chicken, chicken, turkey, cut into 30 - 40 mm long cubes	Light pink to light red
	Free-form pieces of white and / or red meat of chicken, chicken, turkey
	Evenly mixed pieces of boneless drumstick and thigh of chicken, chicken, turkey weighing 15 - 30 g
Cutlet meat	Cuts of free-form chicken, chicken, turkey meat, obtained from a whole carcass or parts thereof, without remnants of bones and cartilage tissue, with or without skin
Chicken or turkey rolls	Chicken or turkey fillet bars, with a clean dry surface, with or without cross-banding, wrapped in cellophane or mesh casing, with a filling inside	Meat - from pale yellow to pale pink, filling - matches the color of the filling ingredients
Fillet stuffed	Chopped chicken or turkey breast fillets, round, no torn edges, stuffed inside
	Roll-up sliced white chicken or turkey muscle tissue, stuffed inside	Meat - from light pink to pink, filling - matches the color of the filling ingredients
Stuffed chicken leg	The thighs of a chicken are pear-shaped, with or without skin. On a cut: evenly mixed minced meat, embedded or wrapped in the thigh muscle	Meat - pale yellow with a pink tinge, filling - matches the color of the filling ingredients
Chop cutlet	Chunks of large chicken fillet with shoulder bone and coated with breading
Chicken Kiev	Chicken fillet pieces (large and small) with or without a humerus, with curved edges, pear-shaped, with breading applied to them. Cutaway: slices of butter inside muscle tissue	Meat - from light yellow to light brown, filling - matches the color of the filling ingredients
Nuggets	Chicken or turkey fillet in the form of letters, geometric figures, animals, etc. with breading applied to them	Light yellow to light brown

Table 4

Indicator name	Indicator value for a semi-finished product
	meat and bone	boneless		stuffed	breaded
	meat and bone	lumpy	small lumpy
Protein mass fraction,%, not less
Mass fraction of fat,%, no more
Mass fraction of sodium chloride,%, no more
Mass fraction of the filling (part) of the product,%, no more
Mass fraction of breading,%, no more
Mass fraction of total phosphorus,%, no more

3.2.4 The microbiological indicators of semi-finished products should not exceed the norms established by the normative legal acts in force on the territory of the state that adopted the standard.

3.3 Requirements for raw materials

3.3.1 For the production of semi-finished products, the following should be used:

Carcasses of chickens, broiler chickens and their trimmed parts for baby food according to the document in force on the territory of the state that adopted the standard;

Carcasses of chickens, chickens, broiler chickens and their parts in accordance with GOST 31962;

Turkey carcasses and parts thereof for baby food according to the document valid in the territory of the state that adopted the standard;

Turkey carcasses and parts thereof in accordance with GOST 31473;

Edible chicken eggs in accordance with GOST 31654;

Liquid or dry food egg products in accordance with GOST 30363;

Semi-hard cheeses "Russian", "Kostromskoy", "Yaroslavsky", "Uglichsky" in accordance with GOST 32260;

Rice groats in accordance with GOST 6292;

Butter in accordance with GOST 32261;

Vegetable oil according to the document in force on the territory of the state that adopted the standard;

Melted chicken fat according to the document in force in the territory of the state that adopted the standard;

Sunflower oil in accordance with GOST 1129;

Corn oil according to GOST 8808;

Soybean oil in accordance with GOST 31760;

Calcium citrate 4-water (calcium citrate) according to the document in force on the territory of the state that adopted the standard;

Walnuts in accordance with GOST 16832;

Bread crumbs in accordance with GOST 28402;

Fresh onions in accordance with GOST 1723;

Dried onions in accordance with GOST 32065;

Fresh carrots in accordance with GOST 1721;

Dried carrots in accordance with GOST 32065;

Ground allspice pepper in accordance with GOST 29045;

Edible table salt in accordance with GOST 13830, evaporated or ground grinding N 0, 1, not lower than the first grade and iodized for preventive purposes;

Drinking water in accordance with GOST 2874.

3.3.2 Raw materials of animal origin are subject to veterinary and sanitary examination and must comply with the requirements, as well as the requirements established in the territory of the state that adopted the standard.

Other raw materials (ingredients) must comply with the requirements, as well as the requirements established in the territory of the state that adopted the standard.

3.3.3 It is allowed to use similar raw materials and materials in terms of quality and safety that meet the requirements set forth in 3.3.1, 3.3.2.

3.3.4 For the production of semi-finished products, it is not allowed to use raw materials containing genetically modified components.

3.4 Marking

3.4.1 The labeling must meet the requirements, be clear, the labeling means must not affect the quality indicators of semi-finished products and must ensure the durability of the labeling during storage, transportation and sale, and must also be made of materials approved in the established manner for contact with food.

3.4.2 Marking of consumer packaging with a semi-finished product - by indicating the following additional data:

Type of semi-finished product ("meat and bone", "boneless large lump", "boneless small lump", "stuffed", "breaded"), taking into account the age and type of poultry ("from chicken meat", "from turkey meat");

Thermal state of the semi-finished product ("chilled", "frozen");

Information that the product is intended for feeding children over one and a half years of age;

Information: "Vacuum packed" or "Modified atmosphere packed" (in cases of vacuum or modified atmosphere packaging);

Expiration date before and after opening the package (violation of the integrity of the consumer package);

Packing dates.

Nutritional information for 100 g of convenience foods is given in Appendix A.

3.4.3 Marking of transport packaging - in accordance with GOST 14192 with an additional stamp "Baby food" and application of manipulation signs "Perishable cargo", "Temperature limitation".

The marking is applied to one of the end sides of the transport package by gluing a label. The marking must contain the following additional information:

Type of semi-finished product ("meat and bone", "boneless large lump", "boneless small lump", "stuffed", "breaded"), taking into account the age and type of poultry ("chicken meat", "turkey meat");

Thermal state of the semi-finished product ("chilled", "frozen");

Information that the product is intended for feeding children over one and a half years old;

Caption: "Vacuum packed" or "Modified atmosphere packed" (in cases of vacuum or modified atmosphere packaging);

Net weight;

Number of packaging units (for packaged products);

Designation of this standard;

Information on the confirmation of conformity.

A label with similar information is included in each packaging unit with an additional indication of information data on the nutritional and energy value of 100 g of the product. It is allowed to indicate informational data on the nutritional and energy value of 100 g of the product on a separate insert sheet.

3.4.4 Marking of semi-finished products sent to the Far North and equivalent areas - in accordance with GOST 15846.

3.5 Packaging

3.5.1 Semi-finished products intended for sale are released packed in consumer packaging.

Group packaging is allowed, consisting of unpackaged semi-finished products intended for sale when organizing food in preschool and school institutions and in the public catering network.

Consumer and transport packaging, packaging materials and fasteners must comply with the documents in accordance with which they are manufactured, and ensure the safety and quality of semi-finished products during transportation and storage throughout the shelf life, and must also be allowed for contact with food products.

3.5.2 Packaging must be clean, dry, and free of foreign odors.

3.5.3 Semi-finished products of one name, one production date, one thermal state, one type of packaging and one shelf life are packed into each unit of transport packaging.

3.5.4 Packing of products sent to the Far North and equivalent areas - in accordance with GOST 15846.

3.5.5 The net weight of semi-finished products in one consumer packaging unit must correspond to the nominal one indicated in the marking of semi-finished products in consumer packaging, taking into account the permissible deviations.

The limits of permissible negative deviations of the net weight of one packing unit are in accordance with GOST 8.579.

4 Acceptance rules

4.1 Semi-finished products are accepted in batches. Batch definition - by, sample sizes and acceptance rules - in accordance with GOST 31465.

4.2 Organoleptic characteristics and temperature of semi-finished products are determined in each batch.

4.3 The procedure and frequency of control of physical and chemical parameters (mass fraction of protein, fat, chlorides, total phosphorus, breading, filling (part) of the product) is established by the manufacturer of the product in the production control program.

4.4 The procedure and frequency of control of microbiological indicators, the content of toxic elements (lead, arsenic, cadmium, mercury), pesticides, antibiotics, mycotoxins (when using cereals), nitrites, nitrosamines, radionuclides are established by the manufacturer of the product in the production control program.

4.5 Control over the content of dioxins is carried out in cases of deterioration of the ecological situation associated with accidents, man-made and natural disasters, leading to the formation and release of dioxins into the environment, in the case of a reasonable assumption about their possible presence in food raw materials.

4.6 In cases of disagreement on the composition of the raw materials used, histological identification of semi-finished products is carried out in accordance with GOST 31479, GOST 31796, GOST 31500.

4.7 Control for the presence of genetically modified organisms is carried out at the request of the controlling organization or consumer.

5 Control methods

5.1 Sampling and preparing them for research - in accordance with GOST 7702.2.0, GOST ISO 7218, GOST 31465, GOST 31467, GOST 26929, GOST 32164, GOST 31904.

General requirements for microbiological control - according to GOST ISO 7218.

5.2 Determination of organoleptic parameters and temperature - according to GOST 9959, GOST 31470.

5.3 Determination of physical and chemical indicators:

Protein mass fraction - according to GOST 25011, GOST 32008;

Mass fraction of fat - according to GOST 23042;

The mass fraction of chlorides - according to GOST ISO 1841-2, GOST 9957;

Mass fraction of nitrites - according to GOST 8558.1, GOST 29299;

Mass fraction of breading - according to GOST 31465;

Mass fraction of the filling (part) of the product - according to GOST 31465;

Mass fraction of total phosphorus - according to GOST 9794, GOST 32009.

5.4 Determination of the content of toxic elements:

Lead - in accordance with GOST 26932, GOST 30178, GOST 30538;

Arsenic - in accordance with GOST 26930, GOST 31628, GOST 30538;

Cadmium - in accordance with GOST 26933, GOST 30178, GOST 30538;

Mercury - in accordance with GOST 26927.

5.5 Determination of pesticides - according to the regulatory documents in force in the territory of the state that adopted the standard.

5.6 Determination of antibiotics - according to GOST 31903, GOST 31694.

5.7 Determination of mycotoxins - according to the normative documents in force on the territory of the state that adopted the standard.

5.8 Determination of nitrosamines - according to the regulatory documents in force in the territory of the state that adopted the standard.

5.9 Determination of radionuclides - according to GOST 32161, GOST 32163.

5.10 Determination of dioxins - according to the regulations in force on the territory of the state that adopted the standard.

5.11 Determination of microbiological indicators:

The number of mesophilic aerobic and facultative anaerobic microorganisms - according to GOST 10444.15, GOST 7702.2.1;

Coliform bacteria (coliforms) - according to GOST 7702.2.2, GOST 31747;

Staphylococcus aureus - in accordance with GOST 31746;

Pathogenic microorganisms, including:

Salmonella - according to GOST 31468, GOST 31659;

Listeria monocytogenes - in accordance with GOST 32031;

Molds - in accordance with GOST 10444.12.

5.12 In case of doubt about the freshness of poultry meat, its quality is checked in accordance with GOST 31931.

5.13 Determination of the presence of genetically modified organisms (GMOs) - according to the regulatory documents in force on the territory of the state that adopted the standard.

5.14 Identification of the raw material composition of the product according to GOST 31479, GOST 31796.

6 Transport and storage

6.1 Semi-finished products are transported by all types of transport in accordance with the rules for the carriage of perishable goods in force for this type of transport, in compliance with hygienic requirements. When transporting refrigerated semi-finished products, the temperature in the vehicle should not exceed 6 ° C.

6.2 Chilled semi-finished products are stored at temperatures from minus 2 ° С to plus 4 ° С and relative air humidity from 75% to 80%, frozen - at temperatures not exceeding minus 12 ° С and relative humidity from 85% to 95%.

Table 5

The shelf life and storage conditions of semi-finished products that guarantee the safety, quality and safety of products are established by the manufacturer in accordance with the production conditions, raw materials and materials used, as well as other factors affecting the shelf life of the products.

_____________________________

* (1) On the territory of the Russian Federation, GOST R 51232-98 "Drinking water. General requirements for the organization and methods of quality control"

* (2) On the territory of the Russian Federation, GOST R 50396.1-2010 "Poultry meat, by-products and semi-finished products from poultry meat. Method for determining the amount of mesophilic aerobic and facultative anaerobic microorganisms" is in force.

* (3) On the territory of the Russian Federation, GOST R 54374-2011 "Poultry meat, by-products and semi-finished products from poultry meat. Methods for detecting and determining the number of bacteria of the group of Escherichia coli (coliform bacteria)" is in force.

* (4) On the territory of the Russian Federation GOST R 51574-2000 "Food table salt. Technical conditions" is in force.

Appendix A
(reference)

Nutritional Information for 100 g Convenience Food

A.1 Information on the nutritional value of 100 g of semi-finished products is given in Table A.1.

Table A.1

Semi-finished product name	Protein, g, not less	Fat, g, no more	Energy value, kJ / kcal
Chicken carcass			691 - 921/165 - 220
Turkey carcass			691 - 921/165 - 220
Half chicken			691 - 921/165 - 220
Half turkey			753 - 921/180 - 220
Front chicken quarter			419 - 753/100 - 180
Rear chicken quarter			691 - 837/165 - 200
Chicken breast			419 - 628/100 - 150
Turkey breast			419 - 628/100 - 150
Chicken leg			670 - 837/160 - 200
Turkey leg			649 - 850/155 - 203
Chicken thigh			670 - 837/160 - 200
Turkey thigh			532 - 837/127 - 200
Chicken drumstick			753 - 921/180 - 220
Turkey drumstick			574 - 720/137 - 172
Chicken wing			816 - 942/195 - 225
Chicken wing shoulder			628 - 795/150 - 190
Turkey shoulder			795 - 921/190 - 220
Chicken breast fillet			419 - 502/100 - 120
Turkey breast fillet			574 - 599/137 - 143
Large chicken fillet			419 - 502/100 - 120
Big turkey fillet			574 - 599/137 - 143
Small chicken fillet			419 - 502/100 - 120
Small turkey fillet			574 - 599/137 - 143
Fillet "Medallion"			419 - 502/100 - 120
Fillet for steak			419 - 502/100 - 120
Boneless chicken leg			775 - 900/185 - 215
Chicken Thigh Chunks			775 - 921/185 - 220
Turkey Thigh Chunks			649 - 795/155 - 190
Chicken drumstick lump			753 - 921/180 - 220
Turkey drumstick lump			532 - 590/127 - 141
Turkey Shoulder Chunks			775 - 900/185 - 215
			670 - 837/160 - 200
Frying			670 - 837/160 - 200
			670 - 837/160 - 200
			753 - 900/180 - 215
Cutlet meat			586 - 753/140 - 180
Chicken rolls			670 - 837/160 - 200
Turkey meat rolls			670 - 837/160 - 200
Fillet stuffed			586 - 753/140 - 180
			649 - 816/155 - 195
Stuffed chicken leg			712 - 837/170 - 200
Chop cutlet			586 - 753/140 - 180
Chicken Kiev			670 - 837/160 - 200
Nuggets			586 - 753/140 - 180

Semi-finished products are processed in heating devices in the baking mode at a temperature of (220 - 250) ° C for (30 - 60) minutes or steam treatment for (20 - 30) minutes. The prepared products are complemented with a side dish and sauce.

Consumer, transport packaging and fasteners for filling and packaging semi-finished products

B.1 Semi-finished products are packed in the following consumer packaging:

Plastic bags;

Packages made of gas-tight materials for subsequent packaging under vacuum or in a modified atmosphere;

Trays made of polymeric materials, on the bottom of which moisture-absorbing napkins are laid, followed by packing the trays in a plastic film in one row;

Plastic bags or napkins with subsequent packing in a cardboard box.

B.2 Plastic film packaging is fastened in one of the following ways: heat sealing, adhesive tape, a receipt from a tape with a hot-melt adhesive layer, aluminum staples or other means that do not affect the quality and presentation of the semi-finished product.

It is allowed, by agreement with the consumer, to stack semi-finished products in one row on trays - liners of polymer boxes.

B.3 The mass of products packed in trays and bags made of polymeric materials, as well as cardboard boxes should not exceed 1000 g.

B.4 Semi-finished products in consumer packaging are placed:

In boxes: polymeric, corrugated cardboard - in accordance with GOST 9142;

Other types of packaging approved for use.

Semi-finished products in consumer packaging must be stacked in three rows along the height of the box or vertically.

Corrugated cardboard boxes are sealed with paper-based adhesive tape in accordance with GOST 18251 or other bonding agents.

B.5 Net weight of products in reusable boxes - no more than 25 kg; corrugated cardboard boxes - no more than 20 kg.

Bibliography

Culinary semi-finished products- these are various food products (meat, fish, vegetables, cereals, etc.), which go on sale prepared for further culinary processing. Now they are presented in a large assortment, and therefore you can choose dishes for every taste. The use of semi-finished products is a good help for the hostess, since they save her from the laborious work of primary processing of raw food products. But is it worth entering them into the child's menu? It depends on many factors such as nutritional value of the original product(usefulness in terms of the content of nutrients: proteins, fats, carbohydrates, vitamins, minerals), its chemical and microbiological safety, consistency and method of heat treatment... At the same time, it is necessary to take into account the state of health of the child and the age characteristics of the gastrointestinal tract of babies - the fact is that the digestion processes have not yet been improved in preschoolers, and the production and secretion of enzymes and bile are still immature.

You can find out the nutritional value from the label on the package, which shows the content of proteins, fats, carbohydrates and energy value. But it is not always possible to find out the qualitative composition of protein and fat. Meanwhile, in the production of chopped semi-finished products, proteins of plant origin are widely used, which are inferior in amino acid composition to proteins of meat and fish. But it is precisely the complete set of amino acids that is needed for.

Many chopped semi-finished products use food additives that have a negative effect on the digestive process. So, for example, purchased cutlets and dumplings contain a large amount of salt, all kinds of spices and fillers in the form of mushrooms, spicy cheeses. And an excessive amount of salt in food is an additional burden on the kidneys. Salt and spices are also irritating to the lining of the gastrointestinal tract, which can contribute to inflammation. In addition, to improve the quality of semi-finished products, ingredients (for example, starches) are used, which are not always fully digested in the intestines, thereby causing functional disorders in the form of flatulence (bloating) and increased stool frequency.

Concerning heat treatment, then most semi-finished products are brought to readiness by frying. And for the preparation of baby food, cooking methods should be used, as a result of which there is a gentle effect on the mucous membrane of the digestive tract: boiling, stewing, baking, steaming.

Attention - freezing method

The quality of frozen products - meat and fish semi-finished products, as well as vegetables and fruits, depends on many factors, of which three are the most important:

Raw materials and production process (they are subject to rather stringent requirements).
Freezing process (it is widely used in order to increase the shelf life of products without losing quality).
Storage conditions (do not allow defrosting and re-freezing of products).

Let's dwell on the freezing process. Distinguish traditional and shock freezing.

Traditional freezing is carried out in three stages. At the first stage (at a temperature of 5 ° C), the product is cooled. At the second stage, the liquid contained in the product passes into a solid phase, and at the third stage, the product is “frozen” at a temperature from -5 to -18 ° C.

"Shock" freeze at a temperature of -35 ° C, in contrast to the traditional one, it occurs quickly, which allows the product to accelerate from the liquid phase to the solid phase. At the same time, ice crystals are much smaller and are formed almost simultaneously both in cells and in the intercellular space. Therefore, the cells remain intact. As a result, the tissue structure, taste and nutritional value of freshly frozen vegetables, fruits and berries are preserved as much as possible. In addition, rapid freezing stops biochemical processes and the development of microorganisms.

To the delight of the meat-eater

The choice of semi-finished meat products is wide enough. These include products made from natural or minced meat (beef, veal, lamb, pork, poultry) that has not undergone heat treatment. Among them are distinguished:

natural (lumpy, small lumpy, portioned uncoated and portioned breaded);
chopped;
dumplings;
chopped meat.

Natural lumpy semi-finished products- this is meat pulp or layers of meat removed from a certain part of the carcass in the form of large pieces, without tendons and rough surface films. This type of semi-finished product can be used for cooking cutlets, meatballs, meatballs and other dishes at home for children of early and preschool age (from 3 to 6 years old), since it is possible to independently select raw materials and control the quality of food.

Fatty meats are not recommended in baby food. It is preferable to use beef of the 2nd category, veal, lean pork, meat of pigs, horse meat and lamb of the 2nd category, rabbit and chicken meat. As for the meat of the chest, abdomen, neck and limbs of the carcass - it contains a significant amount of connective tissue, is more tough and needs long cooking, which leads to a decrease in the nutritional value of dishes.

Natural small-sized semi-finished products- these are pieces of meat pulp of a certain mass and size, intended for cooking azu, beef stroganoff, goulash, frying, as well as meat and bone semi-finished products for making soups and stews.

Natural portioned semi-finished products- these are pieces of meat pulp of a certain shape, intended for the preparation of rump steaks, natural cutlets, schnitzels, escalops, steaks and so on. All of them can be used over three years, taking into account the gentle heat treatment and without the addition of spices. It is impractical to use them in the diet of younger children, since all these dishes are quite tough and it will be difficult for a small child not only to chew, but even to bite off a piece from a natural rump steak or escalope.

Portion breaded semi-finished products- these are semi-finished products, beaten off to loosen the fibers of fabrics and rolled in finely chopped white bread crumbs. Before deboning, the broken pieces of meat are immersed in a liquid egg mass. Unlike uncoated, such semi-finished products are subject to exclusively roasting, which limits their use in the nursery.

Chopped semi-finished products(rump steaks, steaks, cutlets) are made from minced meat with the addition of additional raw materials. These are eggs, salt, black pepper, onions or garlic, white bread. Vegetables, cereals, soy protein preparations, mechanically deboned poultry meat are often used in the recipe for chopped semi-finished products 1. When cereals and vegetables are added, the products acquire a spicy taste, but their nutritional value decreases. In order to compensate for this disadvantage, and often to save meat raw materials, soy is added to semi-finished products.

1 Mechanically deboned poultry meat is minced poultry meat obtained by strong mechanical action on soft tissues (including skin, fascia and tendons). As a result of deep destruction, they acquire fluid properties and are separated from bone particles.

On the basis of soy protein, specialized formulas are produced - breast milk substitutes for newborns with intolerance to cow's milk proteins. But products containing soy flour should be introduced into the diet no earlier than 3 years, since it contains substances that inhibit the activity of digestive enzymes, as well as a large amount of coarse dietary fiber and carbohydrates that are not digested and cause irritation of the colon.

It should also be noted that pale minced meat may contain a large amount of connective tissue and fat, and liquid mince probably contains meat, fat and skin of birds. Therefore, you should not give a child under 7 years old industrial minced meat products; it is better to cook it yourself from natural meat.

Dumplings are known to consist of minced meat and dough. Minced meat for "purchased" dumplings is prepared from beef, pork, onions, black or white pepper, salt. For the preparation of the dough, premium flour, egg products, serum or blood plasma of animals are used. According to the production technology, it is allowed to replace 20% of meat raw materials with mechanically deboned poultry meat or soy protein preparations. Some dumplings are formulated with offal, cabbage, or potatoes. As a result, they contain a small amount of quality animal protein, but they are high in fat and spices. For this reason, the consumption of industrial dumplings by children under 7 years old should be limited.

Now on sale you can find meat-minced semi-finished products specially prepared for (there is a corresponding marking on the package). These products are represented by cutlets, meatballs, meatballs for young children and rump steaks, schnitzels, zraz, dumplings for preschool and early school children. In these products, the quality and percentage of nutrients are strictly controlled, strict requirements are imposed on the safety indicators of meat raw materials. And in the manufacture they use meat of livestock raised in ecologically clean zones, without the use of growth stimulants, hormonal drugs, feed antibiotics and other unconventional feed additives.

Catch, low-fat fish!

The most common fish portioned semi-finished product is fillet. Due to its delicate structure, high nutritional quality and the absence of bone structures, it can be used in the diet of preschoolers - of course, taking into account the individual tolerance of this kind of food. Among the molded fish semi-finished products, sticks, cutlets, meatballs, meatballs, which are made from minced meat or fillets, are distinguished. However, before offering them to a child, you should know that minced fish is often obtained by processing low-value species of marine and freshwater fish, which, due to the relatively low quality of meat and their small size, have little technological suitability. These are mainly saury, pollock, crucian carp, river perch, blue whiting. Only specialists in the production process can control the quality of minced meat for fish balls or cutlets, while consumers are content with the information on the label. Therefore, for baby food, it is better to cook minced fish yourself. It is advisable to use semi-finished products of low-fat marine fish varieties (pollock, cod, haddock).

Summer in the freezer

Fresh frozen vegetables and fruits can be widely used in the nutrition of preschool children, especially in winter. First, they retain more vitamins than canned or dried ones. And second, they remain an important source of delicate dietary fiber and carbohydrates.

When making compotes and jelly from frozen berries and fruits, they should not be completely defrosted, since the shape and consistency of the raw materials will change. Moreover, do not defrost them under running water - you get "fruit porridge". It is recommended to dip the slightly thawed berries into the ready-made boiling syrup, and as soon as the water boils again, remove from the heat. You will get a tasty and healthy compote with beautiful whole berries.

Fresh frozen "summer gifts" can also be used for fruit salad. In this case, they also need to be allowed to thaw on their own, then drain the melt water, add sugar or honey and garnish with whipped cream. Whipped cream contains flavorings, and if your child is allergic, it is best to whip them yourself or use yogurt as a dressing.

Once - and you're done

And now a few words about instant and instant products (or instant products). The difference between them is that it is enough to pour instant products with boiling water for full readiness, and instant food needs to be boiled for several minutes.

Noodles and pasta are especially widespread among instant products. During the production process, such pasta is cooked in boiling water, washed from starch, dried and packaged. But everything is not as harmless as it seems. Firstly, these products are high in calories due to carbohydrates, and there are practically no vitamins and proteins in them; and secondly, they come with packets of heat-treated oil and spices. In addition to salt and pepper, the "kit" includes flavors that give the noodles a variety of flavors, as well as preservatives and flavor enhancers. Therefore, the use of instant products in baby food in the form of pasta is unacceptable. If you cannot do without such noodles in the baby's diet, you do not need to at least add oil and spices to it. These restrictions also apply to instant soups and mashed potatoes.

But the "quick" cereals have proven themselves well. In their production, specially processed cereals are used, and dried fruits are added to some types. In addition, they are additionally enriched with vitamins. But parents of children with allergies should be on the lookout here: sometimes such cereals contain flavors that are identical to natural ones, which can cause an allergic reaction.

This delicious sausage

Statistics show that sausages (frankfurters, small sausages, pork bacon) are very often used in the nutrition of children. These products belong to meat-substituting products and are not semi-finished products, although they are similar in speed of preparation. Sausages entering the food network are produced in accordance with certain standards - GOST and TU. GOSTs mean state standards that impose requirements that must be complied with by all state governing bodies and business entities. So, according to GOST, the composition of minced sausages and sausages of the highest grade includes: first or highest grade beef, fatty and semi-fat pork, milk powder or cream, eggs. In products of a lower grade, it is allowed to use up to 10% trimmed meat (containing a large amount of connective and adipose tissue), protein stabilizer 2 (protein preparation from pork skin, pork and beef veins, tendons), up to 5% of the mass of raw materials and starch. But these standards were developed back in the "Soviet" 80s, and not by type or group of products, but for a product with a specific name. Therefore, they are already hopelessly outdated. To the aid of modern manufacturers came the so-called TU - technical conditions, which, as a rule, are developed by the manufacturers themselves, depending on the pricing policy of the enterprise and the technologies developed. The composition of sausages, according to the TU, in addition to all kinds of fillers (cheese, mushrooms, paprika), may include protein preparations of plant origin, mechanically deboned poultry meat, it is also possible to increase the percentage of trimmed meat and protein stabilizer.

2 Stabilizer is a substance that contributes to the long-term preservation of the physical and chemical properties of the product.

Sausages (almost the entire range) are not intended for baby food, since they contain salt, spices, sodium nitrite (food preservative, color stabilizer for minced meat), food phosphates and gums (needed to stabilize the consistency), ascorbic acid, citric acid in various quantities and the flavor enhancer is monosodium glutamate. The listed components can negatively affect the health of the child, depending on their concentration and his age. Therefore, it is better to protect small children from "adult" food, but you can treat them to specialized children's sausages, the production of which is subject to strict requirements. They are made of high quality minced meat, do not contain harmful substances, have passed the necessary examinations and are marked accordingly. How to determine that sausages are specially made for children, because sometimes "adults" can be called "Children" or "Cinderella"? Information that the product is recommended for the nutrition of children, along with an indication of the age at which it can be consumed, should be on the package or label. If there are no such inscriptions, the sausage product has nothing to do with the children's assortment.

In conclusion, I would like to remind you: if parents are worried about their child, they should not save their time on his health.

Larisa Titova
Pediatrician, Nutritionist, Department of Nutrition for Children and Adolescents, RMAPO
Article from the March issue of the magazine

Traditionally, in the production of natural and chopped semi-finished products, the following types of raw materials can be used: beef, pork, lamb, horse meat, poultry (chicken, turkey, geese) - in a word, meat obtained from industrially raised domestic animals. All these types of raw materials have a set of vital proteins, fats, carbohydrates, vitamins, minerals and amino acids.

The nutritional value of meat depends on the ratio of tissues that make up its composition, which can be artificially changed in the manufacture of meat products. The nutritional value of each tissue is determined by the biological value of its components. The most valuable in this respect are muscle and adipose tissue. In terms of its biological value, poultry meat (chickens or turkeys) is not only not inferior, but also surpasses meat obtained from the slaughter of mammals (Table 1).

Table 1 - Nutritional value of meat.


			Calorie content
Beef
Veal

Mutton
Chicken meat
Duck
Turkey meat
Goose meat

The consumer properties of semi-finished meat products are primarily characterized by organoleptic characteristics, appearance, the ability to use for the manufacture of various products and dishes, price, traditional preferences, speed and convenience of preparation, as well as their quality.

The quality and consumer advantages of semi-finished meat products are primarily due to the properties of the feedstock. In conditions of a shortage of meat raw materials in order to reduce the cost of finished products and maintain high quality, it is rational to use poultry meat and expand the range of products with the addition of poultry meat or exclusively from this raw material.

The influence of the main raw material is as follows: high nutritional and biological value of poultry meat; dietary properties due to its chemical composition; tender muscle tissue due to less coarse connective tissue and less of it. An important role in consumer properties is played by the color and type of muscle tissue, which is divided into white (chest) and dark (red). The differences between them lie in the difference in chemical composition and, therefore, in biological and nutritional value.

The chemical composition of poultry meat depends on its type, age, fatness, type of muscles, duration of feeding and other factors. The composition of poultry meat contains the same substances (proteins, lipids, water, minerals).

Land poultry is lower in fat and more protein than waterfowl, while young poultry contains more water and less fat and protein. A more plump bird has more fat and less protein and moisture than a less plump bird. As the duration of feeding increases, the relative protein content decreases and the amount of fat increases.

The composition of poultry meat contains proteins and lipids, mineral, extractive and other substances. Its chemical composition depends on the species, age and fatness, duration and method of feeding and other factors. Broiler (chicken) meat has a very high protein content. With an increase in the duration of their feeding, the relative content of proteins decreases and the amount of fat increases.

The meat of broilers (chickens) contains the same proteins and nitrogenous extractives of a non-protein nature as in cattle, but it contains more complete proteins (myosin, actin, etc.) and less defective ones (collagen, elastin). Due to the low content of connective tissue, defective proteins are 2-3 times less (about 7%) than in beef. It contains a complete set of essential and nonessential amino acids. Poultry lipids are represented by triglycerides, phospholipids and cholesterol.

A distinctive feature of the fatty acid composition of fat in poultry meat is a significant content of unsaturated fatty acids (69-73% of all acids), including polyunsaturated ones. Saturated fatty acids, constituting 27-31% of the total fatty acid composition, are represented mainly by palmitic (18-26%) and stearic (5.7-8.8%) fatty acids and in very small amounts (0.2-0 , 6%) lauric, myristic, pentadecanoic, margaric and arachidonic acids. Of the unsaturated acids, oleic (30-46%) and palmitoleic (5.7-9%) predominate; of other monounsaturated fatty acids, myristoleic, heptadecene, and gadoleic acids are found.

According to the content of linoleic and arachidonic acids, poultry fat is characterized by a high biological value. So, in 100 g of broiler meat of category I, the content of these fatty acids is 2.1 g, in meat of geese and ducks of category I - about 6 g, that is, 5-20 times more than in beef and lamb. The older the age and the higher the fatness of the bird, the greater the absolute content of essential polyunsaturated fatty acids. The relative content of the latter in the composition of fatty acids in meat of all types of poultry is more or less the same (15-22%).

In the diet of a healthy person, the ratio of polyunsaturated fatty acids to saturated ones should be at least 0.3, and in poultry meat, their ratio is 0.6-0.7. The fatty acid composition of poultry fat is influenced by its appearance and fatness. Young poultry meat contains more saturated and less unsaturated fatty acids than adult poultry meat. Fat of adipose tissue of birds belongs to the group of solid.

The fat contains 0.1-0.2% volatile acids. The acid number of internal fat is higher than the acid number of subcutaneous fat. Thus, the acid number of internal chicken fat is 0.6, subcutaneous fat is 0.5, and goose fat is 0.96 and 0.80, respectively. Bird fat has a low melting point. Intermuscular fat has the lowest melting point. The fat contains pigments - carotene and xanthophyll. The fat of productive birds is assimilated by the human body by 93%. The high content of complete proteins and polyunsaturated fatty acids determines the high nutritional and biological value of poultry meat.

When 100 g of broiler meat is consumed, a person's daily need for animal proteins is met by about 35%, and in fats - by 16-20%, in essential polyunsaturated fatty acids - by 35%, in cholesterol - by 5-10%. Young poultry meat contains less extractive substances than broiler meat. Therefore, very tasty second courses are prepared from it. During heat treatment, this product acquires a pleasant specific taste and aroma as a result of complex transformations of substances contained in muscle tissue, fat and skin. The meat of geese differs from the meat of other types of farm animals in its peculiar taste and aroma, as well as in the presence of fat of high biological value.

The chemical composition of waterfowl meat is presented in Table 2. The meat of geese and ducks of the first category contains less water and protein and more fat than the meat of the same poultry of the second category. The fat content often exceeds the protein level. Poultry meat is known to be a source of complete animal protein. It is characterized by a high nutritional and biological value, which is determined by the following factors: a significant content of essential amino acids, their optimal ratio and good digestibility by enzymes of the gastrointestinal tract. It should be noted that there are no amino acids in poultry meat proteins that limit their biological value. Waterfowl is not only the most important source of complete animal protein, but also lipids with high levels of essential fatty acids.

The lipids of waterfowl meat are represented by several fractions. Triglycerides occupy the largest specific weight in the lipids of the edible part of the carcass.

The need for fats sometimes increases in people who are experiencing increased physical and mental stress. It should be noted that duck and goose fat has a low melting point, since it contains a large amount of unsaturated fatty acids, which facilitates its rapid absorption by the body. Therefore, the biological value of this fat is higher than that of pork and beef.

Table 2- Chemical composition of waterfowl meat.

Indicator

Vitamins, mg / 100g
Vitamin A
β-carotene
Vitamin B6

Pantothenic acid
Riboflavin



The amount of lipids, g / 100 g of meat
Triglycerides
Phospholipids
Cholesterol
Fatty acids (amount)

Turkey meat is one of the most valuable protein products, which are the most important source of complete animal protein, lipids with a high level of essential fatty acids. It has high dietary properties and taste.

White turkey meat differs from red meat in lower content of lipids, connective tissue and heme-containing proteins. Compared to all other types of poultry meat, turkey meat is richer in B vitamins and has the lowest cholesterol content.

The high biological value and dietary qualities of turkey meat products allow them to successfully compete with similar products from pork and beef. Products from turkey meat have a high nutritional value, characterizing the ability to meet the body's needs not only in proteins, lipids, but also in minerals and vitamins.

In turkey meat, the ratio of protein to fat is close to optimal, it contains relatively little connective tissue, and therefore, it contains less defective proteins (collagen and elastin) than in beef and pork, which significantly affects juiciness, texture and nutritional value. the value of the finished product.

Taking into account the high live weight of turkeys and the meat quality of the carcasses, deep processing and sale of cut turkey carcasses is carried out in accordance with the gastronomic purpose, economic feasibility, habits and needs of consumers. The content of unsaturated fatty acids in turkey meat is almost 2 times higher than that of saturated ones; the same trend persists in relation to polyunsaturated essential fatty acids.

Turkey lipids contain a high level of unsaturated fatty acids and polyunsaturated fatty acids - linoleic, linolenic and arachidonic - are especially valuable.

Classification of semi-finished products from poultry meat

Semi-finished products are classified:

1. By groups - depending on the type of meat [offal] poultry for semi-finished products from: chickens, chickens, broilers, turkeys and turkeys, ducks and ducklings, geese and goslings, guinea fowls and guinea fowls, quails;

2. By types - depending on the adopted cutting technology for meat and bone and boneless;

3. By subspecies - depending on the manufacturing technology, meat and bone and boneless semi-finished products are subdivided into: natural (with skin, without skin), lump (with skin, without skin), chopped, breaded (unbaked), in a shell (incl. dough), stuffed (stuffed), pickled (salted);

4. Depending on the thermal state, semi-finished products are divided into:

- chilled with a temperature in the thickness (0 ° plus 2) ° C or (0 ° plus 4) ° C;

· - frozen with a temperature in the thickness minus (2.5 ± 0.5) ° C;

· - frozen with a temperature in the thickness not higher than minus 8 ° C;

· - deep frozen with a temperature in the thickness not higher than minus 18 ° C.

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Introduction

The average annual production, trade and consumption of poultry meat in the world is growing at a high rate, and since the mid-1980s, the increase has been 6% per year.

According to experts' forecasts, by 2020 poultry meat will come out on top among the total volume of meat consumption in the world. If in the 70s the world produced about 20 million tons of poultry meat, then in 1990 its production doubled, and by 2020 it will reach 120 million tons.

The average world consumption of poultry meat per capita has doubled over the past 15 years. The leaders in the consumption of poultry meat are America (37 kg), Europe (18.7 kg). In Russia, according to 2008 data, this figure was 22.4 kg, which is about 33% of the total volume of meat consumed, while the recommended medical norm for a healthy diet is 80 kg of total meat per year per adult.

At present, in the world production of poultry meat, the bulk is accounted for by broiler meat - 62.5%, turkey - 7.5%, ducks - 4.2%, goose - 2.8%, meat of other poultry (quail, guinea fowl, pheasants) account for the remaining 23%.

The rapid growth in poultry production in the world is determined by a number of factors. Let's name the main ones: intensive production methods, centralization and vertical integration of industrial production, profitability, availability and availability of feed components, a high level of mechanization, production of consumer-friendly products, rapid development of a public catering network, widespread use of freezing equipment and specialized transport, the growth of international trade and most importantly, the ever-growing consumer demand.

Poultry products are popular on all continents of the world. There are no religious or ceremonial barriers to eating poultry. In addition to purely economic factors (as the cheapest), poultry meat is a healthy product, nutritious, safe and the most affordable among other meat products.

It is no coincidence that the ratio of annual meat consumption per capita is shifting towards the growth of poultry meat consumption. And this is justified, since poultry meat is a dietary animal product, it contains 2 times less cholesterol than pork. The vitamin content of poultry meat is much higher than that of beef and pork. At the same time, poultry products are the cheapest for consumers in comparison with other types of meat.

The most important marketing tool in expanding the consumption of poultry meat in the world is the production of semi-finished and ready-to-eat foods that meet end-use requirements.

Currently, a wide range of products of deep processing of poultry meat is successfully sold in all corners of the world: natural and chopped semi-finished products, boneless white and red meat, breaded and marinated poultry meat pieces, various types of ham and sausages, rolls, etc.

In the Russian market of semi-finished meat products, the increase in the production of semi-finished meat products in June 2008 compared to June 2007 was 16.7%.

The volume of all-Russian resources of semi-finished meat products in 2008 increased by 6.0% compared to 2007. The increase in market resources was due to an increase in domestic production, an increase in imports to the territory of the Russian Federation and a decrease in exports.

The supply of poultry meat in large volumes to our country played at a certain stage and a positive role, forcing us to take a fresh look at the range and quality of products, introduce progressive slaughter and processing technologies that contribute to increasing competitiveness.

Thus, the main trends in the development of world poultry farming will be: the development of resource-saving technologies, deep processing of poultry meat, a significant expansion of the range of end products and an increase in their quality.

1. Commodity characteristics of semi-finished products from poultry meat

1.1 Nutritional and energy value of semi-finished poultry meat products. Consumer properties

Table 1 - Nutritional value of meat.


				Calorie content
Beef
Veal

Mutton
Chicken meat
Duck
Turkey meat
Goose meat

The lipids of waterfowl meat are represented by several fractions. Triglycerides occupy the largest specific weight in the lipids of the edible part of the carcass.

Table 2- Chemical composition of waterfowl meat.

Indicator

Vitamins, mg / 100g
Vitamin A
β-carotene
Vitamin B6

Pantothenic acid
Riboflavin



The amount of lipids, g / 100 g of meat
Triglycerides
Phospholipids
Cholesterol
Fatty acids (amount)

Turkey lipids contain a high level of unsaturated fatty acids and polyunsaturated fatty acids - linoleic, linolenic and arachidonic - are especially valuable.

1.2 Classification of semi-finished poultry meat

Semi-finished products are classified:

2. By types - depending on the adopted cutting technology for meat and bone and boneless;

4. Depending on the thermal state, semi-finished products are divided into:

- chilled with a temperature in the thickness (0 ° plus 2) ° C or (0 ° plus 4) ° C;

· - frozen with a temperature in the thickness minus (2.5 ± 0.5) ° C;

· - frozen with a temperature in the thickness not higher than minus 8 ° C;

· - deep frozen with a temperature in the thickness not higher than minus 18 ° C.

2. Assortment of semi-finished products from poultry meat

At present, in the world production of poultry meat, the bulk is accounted for by broiler meat - 62.5%, turkey - 7.5%, ducks - 4.2%, goose - 2.8%, other poultry meat.

(chickens, quails, guinea fowls, pheasants) account for the remaining 23%.

The rapid growth in poultry meat production is due to the constant demand for it from consumers. The consequence of this is the expansion of the range of poultry products, the development of new recipes, new technologies that ensure the safety of products and their preservation of high quality.

One of the promising areas of deep processing of poultry meat is the production of semi-finished products. For a manufacturer, the sale of poultry meat in the form of semi-finished products allows increasing profits by up to 30% compared to the sale of the same meat in the form of carcasses.

The raw materials for the production of chicken semi-finished products are chilled and frozen gutted poultry carcasses. Carcasses with discoloration of muscle and adipose tissue, bruises and hemorrhages frozen more than once, poorly bled and skinny are not allowed.

A fairly wide assortment of semi-finished poultry meat products, including natural, natural breaded, stuffed, meat and bone, boneless, chopped semi-finished products allows the rational use of raw materials, while meeting the needs of consumers of different social strata.

Natural semi-finished chicken meat products include fillets and fillets with bones, breast, chicken legs, boneless meat, broth and stew sets. For semi-finished products from turkey meat - turkey drumstick, turkey quarter (hind), turkey wing (whole), shoulder part of the wing, elbow part of turkey wing. Chicken fillet - pectoral muscles without skin, chicken fillet with bone includes a humerus 3 ... 4 cm long freed from the pulp. Chicken breast - pectoral muscles with hard bone and skin. Turkey quarter - a part of a carcass, consisting of the tibia, femur, ischium, pubic bones, caudal vertebrae and coccyx with muscle tissue, skin; turkey wing - the front limb of the carcass, separated by the shoulder joint; the humerus of the wing - the humerus with adjacent muscle tissue and skin; the ulnar part of the turkey wing - the ulna and radius with adjacent muscle tissue and skin.

The All-Russian Scientific Research Institute for the Poultry Processing Industry has developed scientific documentation for a range of natural semi-finished poultry meat products (including products from boneless hand-boned meat). They differ from semi-finished products produced by traditional technology in that during their manufacture seasonings, food additives and spices are added to the raw materials.

New systems and technologies for pickling and salting contribute to the expansion of the range and production of semi-finished products with a more delicate taste, prepared as much as possible for culinary processing.

Such semi-finished products include carcasses and parts of carcasses of chickens, natural chickens in Mexican, Indian, Chinese, etc. The color of the surface of semi-finished products in Mexican is bright red, in Indian - yellow, in Chinese - bright orange with particles of greenery. Each type of seasoning includes 5 ... 7 types of spices and herbs, salt; a large amount of red pepper is added to the Mexican seasoning, as well as sodium glutamine.

The range of semi-finished products from boneless meat is significantly expanding. These are fillets of white and red meat of chickens and turkeys, boneless chicken and turkey meat, etc. To make fillets from white meat, the muscle tissue separated from the difficult part of the carcass is beaten off, giving the piece a flat shape, then the edges are leveled with a knife so that the semi-finished product is oval. Red meat fillets are prepared from whole thighs. It is separated manually or on a mechanical leg deboner. The piece is beaten and given an oval shape similar to a white meat fillet. Boneless chicken and turkey meat is made from large pieces of meat with skin, cutting them into pieces with a side size of 15 ... 30 mm. Prepared semi-finished products are moistened and sprinkled with mixtures of spices with turmeric, paprika or herbs.

Semi-finished products from poultry meat, marinated or seasoned in brine, are obtained from carcasses and parts of carcasses of chickens, chickens, broiler chickens. The brine is injected into the carcasses by extrusion, massaged for 20 ... 30 minutes with the addition of spices, the product is kept for 6 ... 12 hours, or the prepared carcasses are placed in rows vertically, breast-side down in a stainless steel container, each row is sprinkled with a mixture of ground black pepper and chopped garlic , poured with brine, covered with a grate, kept at a cooling temperature for 12 ... 20 hours, taken out and kept on tables with a grate for the brine to drain.

The brine contains table salt, granulated sugar or glucose, phosphates, as well as soluble soy protein or food caseinate, carrageenan, starch, xanthan gum (or carob, or guar), additive "Gummin". The complex additive "Gummin" includes carrageenate, xanthan gum, sodium phosphate, soy protein (recipes No. 2 and 3), corn starch (recipe No. 1), nutmeg, glucose, black or white pepper, cardamom, sodium glutamate (recipes 1 and 2), sodium ascorbate. Almost all of the ingredients presented (except for sugars, spices and sodium ascorbate) increase the moisture-binding capacity of meat. The volume of the carcass increases and it looks more plump. Massaging increases tenderness and juiciness. The ambassador increases the mass of the semi-finished product, reducing its cost and increasing the output of the finished culinary product

The semi-finished products of this group include shawarma, marinated shashlik, chicken tobacco. Wine vinegar or 3% citric (acetic) acid solution is added to the brine for chicken (turkey) shawarma.

When making marinated kebabs, prepared pieces of meat are mixed with salt, finely chopped onions, herbs, wine vinegar and a 3% solution of citric or acetic acid, placed in stainless steel containers and kept for 8 ... 12 hours.

Chickens of tobacco differ from other semi-finished products aged in salting, only in the shape of the carcass, for which the ridge of the brisket is sawn from the carcass to the base of the neck and give it a flat shape.

The traditional assortment of chopped semi-finished poultry meat products is represented by high-quality products from hand-boned chicken or turkey meat. The group includes Kiev cutlets and Kiev cutlets from minced meat, Poltava cutlets, special cutlets, galantin, natural schnitzel. For Kiev cutlets, large and small fillets are cut out of the carcass, cleaned of films, tendons, slightly beaten off. Put the minced meat and pieces of butter in the middle of the large fillet, cover with the small fillet, wrap the edges of the large fillet so that the whole minced meat is covered with muscle tissue. The cutlet is given a pear-shaped shape, moistened twice in an egg and rolled in bread crumbs. The recipe for Kiev cutlets from minced meat is minced chicken (turkey) meat (70%), butter (17%), eggs (3%), hydrated soy protein (6%).

Chopped semi-finished products are produced from the meat of hens, chickens, broilers, turkeys, turkey poults, pork, beef and other ingredients. Preparation of raw materials, cutting, deboning and trimming of meat is carried out in accordance with the general technological scheme for the production of semi-finished products.

Advanced curing and curing technologies, combined with modern equipment, increase the possibilities for creating new flavors.

The assortment of chopped semi-finished products has been expanded with the following names: Slavic, capital, Old Russian, homemade, peasant, Nezhinsky cutlets; homemade, hunting, Cossack, Siberian meatballs; Borodinsky schnitzel, village, suburban, ambassadorial, peasant with herbs, with onions and eggs. Half of the items are formulated with hand-boned poultry meat, while most of the items include meat from slaughter animals. All names, except for Slavic, Old Russian cutlets, ambassadorial schnitzel, contain 10 ... 50% of mechanically deboned poultry meat. Most products use soy proteins, milk proteins, and animal proteins instead of wheat flour to bind minced meat. All semi-finished products are breaded.

In addition, the population is in great demand for stuffed products, homemade chicken sausages, chicken kupaty, chicken kebab, zrazy with fillings, Gordon blue cutlets, Viennese schnitzel, Sophie chicken schnitzel and other semi-finished products with spices and breaded with spices ... Onions with eggs, liver with buckwheat porridge, mushrooms, herbs, cheese, cabbage, beans with nuts, ham with horseradish, carrots with nuts, potatoes, rice, prunes and dried apricots are used as fillings. Chicken legs are most often stuffed. The thigh of the carcass is deboned on devices for deboning the legs, while obtaining muscle tissue with a cavity, which is filled with filling. Zrazy with fillings is produced from lump poultry meat, minced meat, mechanically deboned poultry meat. The types of fillings are the same as for stuffed chicken legs. Gordon Blue cutlets are made from hand and mechanically deboned minced meat. The minced meat is rolled out, two thin cakes are cut out. Pieces of ham and cheese are placed on the first tortilla. A second cake is placed on top, an oval shape is given to the semi-finished product, it is dipped in a dough or breaded with wheat flour.

When preparing semi-finished products with spices, flavoring mixtures are added to aromatic mixtures, for example, "Zurnal". The mixtures are produced in three types: with turmeric - gives semi-finished products a yellow color, paprika - orange, greens - green. Prepared semi-finished products are moistened and sprinkled with one of three types of mixtures. When producing semi-finished products in breading with spices, add "Curmin" breading, consisting of two equal parts of bread crumbs and a mixture of spices with different colors.

Currently, from meat of chickens, chickens, broiler chickens, turkeys, pork, beef, rice, carrots, tomatoes, onions, peppers and spices, such types of semi-finished products as meat cabbage rolls, lazy meat rolls, cabbage rolls in grape leaves (at home) are produced, vegetable cabbage rolls.

When molding cabbage rolls, minced meat is placed on prepared cabbage leaves and wrapped, giving the cabbage rolls a rectangular or oval shape. When preparing dolma, the minced meat is wrapped in one or two grape leaves. Cabbage rolls are laid out on trays, then cooled or frozen in chambers.

The market is also in demand for dumplings, ravioli, manti made from poultry meat. The assortment includes dumplings Altai, Barnaul, Vyatka, homemade; ravioli milanese, bergam, turin; Andijan manti, in Uzbek.

In the manufacture of products of this group, minced meat and dough are prepared separately. For the manufacture of minced meat, raw meat, bacon, raw fat, soy or milk protein, herbs, cheese, vegetables, fried mushrooms, bread crumbs, spices are used. It is allowed to use pork, trimmed beef instead of an equal amount of chicken and turkey mince. Dumplings are molded on automatic dumplings by stamping or by hand. The formed products are placed on trays and frozen at a temperature of minus 18 ° C. Frozen dumplings are tumbling to give them a smooth, sanded surface and to separate the remaining flour and dough crumbs from the filling.

Taking into account the specifics of nutrition, medical and biological requirements for the composition, formulations of ready-to-eat functional products based on poultry meat have been developed for feeding preschool and school children. Products include 40-50% poultry meat or liver, 4% vegetable oil, up to 15% mushrooms, rice groats, up to 6% dietary supplements (avimina, seaweed, mineral fortifier), as well as vegetables and other components.

3. Assortment of semi-finished poultry meat products presented on the Moscow market

We studied the assortment of semi-finished poultry meat when visiting the shops of Moscow in the Maryino district. The number of stores included hyper- and supermarkets: Auchan, Perekrestok, Seventh Continent, markets, as well as Utkonos and Skip-the-Line online stores.

The widest range of these products is presented in the Auchan hypermarket. This is followed by online stores, distinguished by the number of brands presented, but by a smaller number of positions compared to a hypermarket. In chain stores, mainly leading brands are represented, but the assortment is significantly narrower.

On average, in all retail outlets we studied, the main share of semi-finished products from poultry meat is packaged products, which are sold in trays and plastic packaging (bags). The share of products by weight is about 10%.

The analysis of the presented semi-finished products in the surveyed outlets allows us to conclude that the most widespread are products of the middle and high price segments - they account for 43% and 28% of the assortment, respectively. These are mainly chilled semi-finished products and products from turkey meat. The low price segment is predominantly occupied by the products of manufacturers supplying frozen food. It should also be noted that prices in the Auchan hypermarket for semi-finished products are lower by an average of 8-12% compared to other stores.

The main suppliers of semi-finished poultry products are Russian producers. Leaders are such companies as Elinar-Broiler CJSC, Petelinskaya Poultry Factory CJSC Petelino, Kaluga Broiler, Foodstuff. The share of imported products in the retail market is small. These are frozen products supplied from Brazil, France, Germany and the United States. European companies offer semi-finished chicken products at higher prices than other importers. Brazilian company SADIA-SA is the leader in the sector of semi-finished chicken products. "

It should be noted that poultry farms are currently using different assortment strategies. At most poultry farms, a tendency to increase the production of cuts was noted, the majority of enterprises - industry leaders reduced the share of whole carcasses in the total volume of broiler meat production, which was accompanied by an increase in the production of semi-finished products. For example, such a large manufacturer as the Russian-American poultry farm ZAO Elinar-Broiler (Moscow Region) has increased the production of semi-finished products by 20%. Buyers can always distinguish the products of the Pervaya Svezhest trademark among chicken products from other manufacturers.

The poultry factory of CJSC "Elinar-Broiler" produces a large assortment of chopped semi-finished and semi-finished products in breading: chopped steak, zrazy with cheese, fried cutlets with cheese, "Fillet" cutlets, "Leek" cutlets in breading, galantin, "Home special" cutlets with mushrooms, minced schnitzel, as well as minced chicken, a rich assortment of sausages for frying and offal. The widest range of products of this manufacturer is presented in the Auchan hypermarket. These are chilled semi-finished products made according to TU with a shelf life of 7 days at a storage temperature of 0? +2? C. (table 3)

The brands Petelinka and Kurinoe Tsarstvo, owned by Cherkizovsky MPK, are leading in the preferences of Moscow retail consumers in terms of producers of chicken meat products. The assortment of semi-finished products "Petelinskaya p / f ZAO" Petelika "has about 50 names. Currently, the company's products manufactured under the brand name" Kurinoe Tsarstvo® "are widely represented in the trade. 5 days at a storage temperature of 0? 2? C. Consumers associate these products with high quality (Table 4). chicks not treated with chlorine

Table 3 - Assortment of semi-finished products of CJSC "Elinar-Broiler" (Moscow region)

The product's name	Weight of packing	Average price rub. for 1kg
Chicken breast without skin
Chicken leg without sacrum
Chicken thigh without sacrum
Chicken drumstick without joint
Broth set. Dorsal-blade part of a broiler chicken
Soup set
Broiler chicken wings
Chicken drumstick
Chicken thigh
Chicken leg
Chicken breast
Chicken breast fillet without skin and brisket
Chicken thigh without thigh bone
Tobacco chickens

Grilled chicken
Chakhokhbili

Table 4 - Assortment of semi-finished products "Petelinskaya p / f CJSC" Petelika "(Moscow region)

The product's name	Weight of packing	Price rub per kg / pack
Broiler skewers in marinade
Chicken broiler chicken for chakhokhbili
Marinated wings
Marinated thigh
Chicken leg
Broiler chicken breast
Broiler chicken thigh
Broiler chicken thigh without sacrum
Chicken wing
Broiler chicken drumstick
Broiler chicken fillet
Set for first courses
Chicken tabaka
Minced chicken "De Luxe"

On the market of frozen branded semi-finished products there is a company "Foodstuffs", with TM "Golden Petushok". These are portioned packaged products with a shelf life of 12 months at a storage temperature of -18? C. Zolotoy Petushok products are widely represented in supermarkets, chain grocery stores and markets. (Table 5).

Table 5 - Assortment of semi-finished products TM "Zolotoy Petushok", company "Foodstuffs" (Kaliningrad region)

The product's name	Weight of packing	average price rub. per packing
Breaded chicken fillet pieces
Chicken fillet pieces in batter
Breaded chicken breast fillet
Breaded chicken steak
Breast fillet chop
Sesame Breaded Chicken Chop
Breaded chicken drumstick fillet
The Kiev's cutlets
Chicken cutlets with breaded cheese
Krasnodar cutlets
Provencal cutlets
Cutlets "De-voliai" with mushrooms
Chicken zrazy stuffed with breaded filling
Filled chicken balls

The products of the Brazilian company "SADIA-SA" are in demand among consumers. The assortment of the company includes sticks, chunks and cutlets made from chicken in a crispy breading. The Zolotaya Liniya product line was specially developed for the domestic market, taking into account the taste preferences of the Russian consumer. (Table 6)

Table 6 - Product range "SADIA-SA", Brazil

The product's name	Weight of packing	Average price rub. per packing	storage	storage
Turkey Thigh Fillet Medallions with Bacon
Chicken thigh
Chicken breast
Chicken meatballs
Chicken cutlet
Chicken wings
Breaded chicken pieces
Chicken legs
Turkey cutlets juicy

In the segment of manufacturers of frozen bulk products, special attention should be paid to the Eid company (Moscow region). "Aid" produces about 90 types of innovative, as well as traditional meat semi-finished products and other high quality food products and are well known to Moscow customers. Aid semi-finished products are available in the Auchan hypermarket and have a low price in comparison with other manufacturers. Products are delivered to the hypermarket in corrugated boxes with a net weight of 5 kg, with a shelf life of 180 days at a storage temperature of -18 ° C. (Table 7)

Table 7 - Assortment of "AID" products, Moscow region

The product's name	Price, rub. per 1 kg
Kiev cutlets (chopped, on the bone)
Baby cutlets
Cutlets "Special"
Cutlets "School"
Turkey cutlets
Chicken cutlets
Chicken cutlets stuffed with butter
Chicken cutlets stuffed with mushrooms
Chicken cutlets stuffed with ham and cheese
Chicken legs stuffed with potatoes and mushrooms
Chicken chops
Chicken sticks
Schnitzel "Gordon Blue" cheese, ham

Today, the turkey market is dominated by imported products, mainly Brazilian, French, American, the retail price of which is much higher than that of domestic products. Russian players supplying turkey meat products to the capital's market are the Tula firm Krasnobor, the Yegoryevskaya poultry farm in the Moscow region (the Queen of Birds Indis brand), and the Broiler EM company (TM Zhitnik). These are such products as small and large turkey fillets, thigh, drumstick, wing, shoulder, elbow, goulash, steak, escalope, entrecote, etc. (Table 8.)

Table 8 - Assortment of semi-finished products from turkey meat.

The product's name	Manufacturer	storage	storage
Frozen turkey roll	CJSC "Krasnobor", Russia
Azu from turkey deputy.	CJSC "Krasnobor", Russia
Turkey cutlets deputy.	CJSC "Krasnobor", Russia
Turkey thigh deputy.	CJSC "Krasnobor", Russia
Turkey shoulder fillet	CJSC "Krasnobor", Russia
Set for stewing turkey deputy.	CJSC "Krasnobor", Russia
Zrazy from turkey deputy.	CJSC "Krasnobor", Russia
Turkey roast deputy.	CJSC "Krasnobor", Russia
Turkey breast fillet shashlik marinated with vinegar	CJSC "Krasnobor", Russia
Turkey breast fillet shashlik in mayonnaise	CJSC "Krasnobor", Russia
Turkey goulash	CJSC "Krasnobor", Russia
Turkey schnitzel	CJSC "Krasnobor", Russia
Turkey drumstick	CJSC "Krasnobor", Russia
Turkey roll for roasting	CJSC "Krasnobor", Russia
Turkey entrecote	Egoryevskaya poultry farm
Roast turkey	Egoryevskaya poultry farm
Natural cutlet from turkey meat	Egoryevskaya poultry farm
Turkey meat chops	Egoryevskaya poultry farm
Homemade turkey minced meat	Egoryevskaya poultry farm
Turkey escalope	Egoryevskaya poultry farm

Thus, on the basis of the studies carried out, it can be concluded that the attitude towards semi-finished products by end consumers is changing towards an increase in their consumption and the main promising direction is the production of semi-finished products from poultry meat, since it allows you to expand the range of products. The main decisive importance for consumers is the taste of products, speed and ease of preparation. As for the pricing policy, it should be noted that the retail cost of chilled semi-finished products is 10-15% higher than frozen, but despite this, the end consumer prefers chilled meat.

Currently, due to the global economic crisis and a decrease in the income of the population, a decline in purchasing power or a shift in demand from the high price segment to the middle one is possible. ...

4. Requirements for the quality of semi-finished products

For the production of semi-finished products, it is allowed to use meat obtained from healthy poultry, fresh, without foreign smell and unusual color, recognized by the veterinary and sanitary examination as suitable for obtaining these meat products that meet the requirements of GOST. Meat and offal must be properly processed, washed, free from contamination, blood clots, protected from altered tissues, injuries, bruises, without feathering residues.

Chilled and frozen poultry carcasses can be used as raw materials for the production of semi-finished products. Do not use raw materials of dubious freshness, frozen more than once, stored for a long time in the refrigerator. In production facilities, temperature conditions should be strictly observed: in the raw material department 0 - + 4 ° C, in the technological department not higher than + 12 ° C, on an expedition + 6 ° C, maintain the relative humidity within 75%.

Of particular importance is the prevention of the accumulation of raw materials during cutting, processing and packaging. The raw materials entered into production must be processed without delay into semi-finished products, which, in turn, are sent for storage at low temperatures.

Due to high sanitary and hygienic requirements at all stages of production, the premises, equipment and workplaces must be cleaned and washed, and they must be disinfected regularly once a week. The containers used in production are used only after preliminary sanitization. Grade

the sanitary condition of the production should be carried out once or twice a month.

Confirmation of finished products for compliance with veterinary and sanitary requirements is based mainly on the assessment of organoleptic indicators. Physicochemical and microbiological laboratory studies are carried out periodically, as well as in case of disagreement in the organoleptic assessment. In terms of organoleptic characteristics, semi-finished products must meet regulatory and technical requirements for each type of product.

Semi-finished products must be fresh, have a specific smell, color and consistency for this type. Semi-finished products with a windy, moist or sticky surface, unusual color and odor, containing finely crushed bones or dirt are not allowed for sale.

All semi-finished products are periodically tasted, weighed (at least 2% of the batch). If unsatisfactory results are obtained during organoleptic evaluation, their release from the enterprise is prohibited. For additional revision, it is allowed to send deformed, moistened semi-finished products, with a deviation from the mass of more than 3%, in violation of technological instructions.

It is prohibited to use semi-finished products of doubtful freshness for food purposes. Since semi-finished products belong to particularly perishable products, increased requirements are imposed on their storage and transportation: storage, transportation and sale are carried out at a strictly fixed time. Semi-finished products are stored at +4 - +8 ° С, lumpy and packaged meat no more than 48 hours, portioned meat - 36 hours, breaded and small-sized meat - 24 hours, including a third of the specified time under production conditions. Storage periods are calculated from the moment of completion of the technological process of manufacturing products at the enterprise and until their sale in the retail network.

In a bacteriological study of semi-finished products, the presence of Escherichia coli, bacteria of the Salmonella group, Listeria, Paracoli and Proteus is determined.

The main type of spoilage of semi-finished products is putrefactive decomposition, which occurs during the development of many types of proteolytic bacteria with the formation of protein breakdown products with the appearance of foul-smelling substances, darkening or slicking of the surface of the product occurs.

The temperature of ready-made semi-finished products (especially chopped after molding) must be maintained no higher than 8 ° C. Packaging is an additional technical means that allows you to increase the duration of storage and preserve the quality of meat products, as well as chilled and frozen meat. Several methods of packaging are used: vacuum, hermetic, packaging of meat placed in a bag, packaging and laying of meat in a bag with subsequent sealing, wrapping the meat in a plastic film.

The packaging of semi-finished products must be strong and airtight in order to isolate the product from unwanted external factors, as well as transparent and colorless, which allows the buyer to control the quality of the product. At the same time, the packaging should be designed in a fun way with all the necessary information about the product applied to the surface.

The procedure for labeling food products from poultry meat is carried out in strict accordance with GOST R 51074-2003 "Food products. Information for the consumer. General requirements", entered into force on 01.07.2005.

Based on this standard, the information contained in the labeling of semi-finished poultry meat products should be as follows:

· Name of the product, including the species and age of the bird;

· Name and location of the manufacturer [legal address, including the country, in case of a discrepancy with the legal address, address (s) of production (s)] and organization in the Russian Federation authorized by the manufacturer to accept claims from consumers on its territory (if any);

· Trademark of the manufacturer (if any);

· Net weight;

· composition of the product;

· Thermal state;

· Date of manufacture and date of packaging;

· Shelf life and storage conditions;

· Food additives, flavorings, biologically active food additives, ingredients of non-traditional products;

· the nutritional value;

· Designation of the document according to which the product is manufactured and can be identified;

· Information on confirmation of conformity.

When purchasing this or that product, you should be sure that the technologies for its manufacture have been followed, they comply with generally accepted standards. For natural semi-finished meat products, the OST standard - "industry standard", and TU - "technical conditions" apply.

Technical conditions (TU) are developed according to the specified safety parameters: frozen natural semi-finished products are thawed after 30 days. Experts determine whether the products comply with the standards established by RosPotrebnadzor. The shelf life may vary slightly depending on the storage temperature, the type of packaging and the presence / absence of preservatives.

In 2008, the Ministry of Agriculture of the Russian Federation announced that it was ready to submit to the government draft technical regulations with requirements for meat, meat products and poultry meat.

Draft resolutions "On approval of technical regulations" On requirements for meat and meat products, their production and circulation "and" On approval of technical regulations "On requirements for poultry meat, poultry meat, processed products, their production and circulation" have already been agreed with interested ministries and departments, and in the near future these documents will be submitted for consideration by the Government of the Russian Federation. The development of technical regulations was attended by the Ministry of Agriculture of Russia, the Ministry of Health and Social Development of Russia, the Ministry of Industry and Trade of Russia, Rospotrebnadzor, Rostekhregulirovanie, as well as the Meat Union of Russia and the Russian Poultry Union.

The main purpose of the regulations is to protect consumer rights through the provision of high-quality and safe meat products, and the removal of unnecessary administrative barriers for producers. Most of the norms of technical regulations have been brought in line with the standards of the European Union. The documents contain requirements for mandatory declaration of the list of all ingredients that were used in raising livestock and poultry, mandatory certification of suppliers and packaging of products in individual containers.

It is expected that the measures proposed by the technical regulations will benefit both producers and buyers: both must have complete information about what feed and additives the animals consumed and what kind of drugs were used during their vaccination.

Conclusion

Based on the study of the assortment of semi-finished products from poultry meat, it can be concluded that the production of semi-finished products from poultry meat is a promising direction, since allows you to expand the range of products. In the past few years, along with the classic cutting of chicken carcasses, new technologies have been used for the production of dietary products. There has been a tendency towards an increase in the end consumer's interest in semi-finished meat products and an increase in consumption volumes. At the same time, semi-finished products of a high degree of readiness or ready-made meat dishes are in great demand.

Some experts believe that by 2010 the consumption of poultry meat may reach 50% of the total volume of meat consumed in the country (5 out of 10 million tons). If we assume that the share of semi-finished poultry meat by 2010 will be 8-10%, then the capacity of this market segment will grow to 450-500 thousand tons per year. To date, the volume of the segment of semi-finished chicken products is, according to various estimates, from 130-150 to 200-210 thousand tons.

Another actively developing segment of chilled semi-finished products is products in marinades and sauces. Marinades and sauces allow not only to expand the range, but also to extend the shelf life of semi-finished products. The use of marinades increases the yield, making it possible to improve conventional products and create new types of products with different flavors. The quality of pickled semi-finished products is mainly understood as the originality of the dishes prepared on their basis. Therefore, the decisive importance is the taste characteristics of the finished product, which, as a rule, cannot be reproduced at home, in combination with the consistency of the finished product, the speed and ease of preparation.

Despite the fact that the market for semi-finished poultry meat has good growth prospects, manufacturers and meat processors are concerned about some of the provisions of the new regulation, namely the ban on the use of frozen chicken in production. Many people cannot work with chilled raw materials in principle - there is no appropriate equipment. And even if there were, there are simply no refrigerated products in many regions. If the document is adopted in its current form, a crisis will break out in the industry and retail prices for poultry will rise significantly. The requirement to use only chilled poultry meat for semi-finished products means that many manufacturers will be forced to change their technology. It is clear that this will lead to costs, which will ultimately be passed on to the consumer.

Bibliography

poultry assortment semi-finished product market

1.http: //ej.kubagro.ru - site of the scientific journal , Kuban State Agrarian University, World poultry market

2. Abramova L.A. Trends in the development of poultry meat processing // Poultry and poultry products, 2003. - №4.

3.http: //www.meatmarket.info/www.iamgroup.ru - site of the Institute of Agricultural Marketing, Brief overview of the Russian meat market in June - August 2008

4. Andrukhova V. Ya., Salovarova VP Commodity research and examination of goods: the problem of quality and consumer properties of goods. Issue 2 / ed. Assoc. Andrukhova V.Ya. - Irkutsk: GOU VPO ISU, 2006.

5. Chemical composition of Russian food products: Handbook / Ed. Skurikhina I.M. and Tutelyana V.A. - M, "De-Li print", 2002.

6. Draft GOST R "Semi-finished products from meat and poultry by-products. General specifications"

7. Gonotskiy V.A. Fedina L.P., Dubrovskaya V.I., Gonotskaya V.A. Deep processing of meat and poultry by-products, Bird and its processing, No. 1, 1999.

8. Gushchin V.V., Kulishev B.V., Makoveev I.I., Mitrofanov N.S. Technology of semi-finished products from poultry meat. / M .: Kolos, 2002.

Caloric content Thigh pulp. Semi-finished product from poultry meat, natural (Petruha). Chemical composition and nutritional value. Semi-finished products in baby food Calorie content of semi-finished products from poultry meat

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2 Normative references

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