Improving the Production Technology of Smoked Chicken Meat

Abstract

Smoked products are among the most widely used meat products due to their taste, food and energy properties. In Armenia smoked meat is produced mainly from pork, chicken and rarely from veal. The aim of our research is to use pieces of chicken carcasses that have lost their market quality during processing and are no longer suitable for sale.
The use of turmeric and white wine in the ripening process of chicken pieces leads to the taste improvement and reduction in the ripening process, which in its turn decreases energy consumption and thus the prime cost of the product.