Technological features of poultry jerky production using berry-based marinade

The article highlights the technological features of producing jerky from poultry meat—specifically chicken and turkey ‒ using a marinade based on common viburnum (Viburnum opulus) juice. The relevance of the topic is substantiated in the context of current food industry trends aimed at developing high-quality, natural, and functional products that meet consumer demand for safe, nutritious, and organoleptically appealing meat snacks. The study includes the calculation of the amount of raw materials and auxiliary ingredients (such as salt, sodium nitrite, and marinade) required to produce 1 tonne of chicken and turkey jerky. Experimental research established the optimal marination conditions: a temperature of 4–8 °C and a duration of 6–8 hours. Under these parameters, effective marinade absorption was achieved ‒ 12.4 % for chicken and 13.8 % for turkey meat. Following the drying stage, significant physicochemical changes were observed: moisture content decreased to 21–22 %, while salt content increased to 1.6–1.77 %. Organoleptic evaluation confirmed the high consumer appeal of the final product, which exhibited an attractive appearance, characteristic texture, uniform color, rich taste, and pleasant aroma. Special attention is given to the techno-technological substantiation of the production process. Equipment requirements were calculated to support a production volume of 2000 kg of raw material per shift. The optimal set of processing equipment was defined, including a slicer, tumblers, salting vats, freezing racks, and devices for standardizing product moisture content. The proposed technological scheme is characterized by its efficiency, achieved in particular through the enhanced diffusion capacity of the raw material to absorb the marinade. This allows for a reduction in the duration of certain process stages without compromising the quality of the final product. The research findings support the feasibility of using viburnum juice-based marinade as a natural alternative to traditional components, offering promising prospects for further recipe improvement and the expansion of functional meat snack assortments.