The innovative way to improve the consumer properties of the poultry processing

Basic qualitative indices of finished meat products depends on the ratio of the share strongly or loosely moisture. The strongest direct connection of water with biopolymers arises as a result of the hydration reaction. The greatest practical importance is the water binding capacity of muscle and connective tissue, as this moisture is the predominant component of poultry. Water binding capacity of muscle tissue is determined primarily by the properties and state of myofibrils protein (actin, myosin and actomyosin). The composition of connective tissue is less water, most of it is associated with collagen. Water has a significant influence on such qualitative characteristics of the finished meat product as consistency, texture, storage stability, and the yield of the finished product. The study of the chemistry of salted raw meat, identifying the basic laws and factors of intensification in conjunction with various methods of electrophysical effect is of some interest in the research of the prospects for the development of modified methods of salting technology products of processing poultry. The authors confirmed that if before the process of relaxation of the nonequilibrium state of the water mixed with the crushed biomass containing animal protein, there will be intense hydration reaction, which converts water into an integral part of the protein structure and increasing thus its mass. Thus, on the basis of studies demonstrated the possibility of improving consumer properties of finished products of poultry meat by incorporating ultrasonic influence at the stage of water treatment. Appropriateness of sonication for reagentless control processing properties of the feedstock, depending on its quality and intensification of the process.