Rational use of turkey meat in the production of healthy food products

This article presents the meat characteristics of Canadian White Broad-Breasted turkeys. The morphological composition of individual parts of eviscerated carcasses was determined, and the muscle-bone and meat-bone indices of the main anatomical parts were calculated. Detailed studies of the chemical composition of hand- and mechanically deboned turkey meat were conducted. The amino acid and fatty acid content of the meat was analyzed, and biological value indicators were calculated. Mechanically deboned meat was found to have high nutritional value, expanding the potential for its use alongside hand-deboned meat in meat product production. When developing healthy turkey sausages, the use of a sprouted grain product, "Talkan", in the recipe was proposed. Research has shown that the use of the developed recipe compositions contributes to the production of products with excellent consumer properties. An increase in the total amount of essential amino acids in the test samples, approaching the physiological norm (standard) for valine, phenylalanine and tyrosine, indicates a more balanced composition and an increase in the biological value of sausage products.