The effect of food salt on the properties of breast meat of broiler chickens

The paper presents the results of studies of the effect of different amounts of dietary salt on the water binding ability of breast meat of broiler chickens in the presence of different amounts of added water. It is shown that to form the water binding capacity of meat systems containing ground breast meat and water in amount from 13 to 20%, it is necessary to add about 1.5% of food salt. With an increase in the added water content to 23% and above, the amount of dietary salt should be increased to 2.5%. Using the DSC method, it was found that as the mass fraction of dietary salt increases, the temperature indicators of the beginning of denaturation of the myofibrillar fraction of breast muscle tissue and the peak values of the process decrease.