The research on the chemical composition, nutrition and biological value of foodstuff from turkey meat is presented. These foodstuffs are considered to be the products with the lowered caloric content. The amino-acid composition research testifies to their high biological value.
turkey meat foodstuffs, chemical composition, amino-acidscore, protein of full value
1. Razrabotka vysokokachestvennyh produktov povysheniya adaptacii organizma k vysokim fizicheskim nagruzkam / A.V. Meleschenya, O.V. Dymar, S.A. Gordynec [i dr.] // Sovremennye i tradicionnye sistemy ozdorovleniya i edinoborstva - vybor prioritetov: sb. nauch. st. III Mezhdunar. nauch.-prakt. konf. «Innovacionnye processy v fizicheskom vospitanii studentov IFFA-2012». - Minsk, 2013. - S. 274-284.
2. Cvetkova A.M., Pismenskaya V.N. Ispol'zovanie myasa indeyki v proizvodstve varenyh myasnyh izdeliy // Myasnaya industriya. - 2010. - № 2. - S. 23-25.
3. Gonockiy V.A., Fedina L.P. Sud'ba indeyki // Myasnaya industriya. - 2006. - № 3. - S. 39-42.
4. Cvetkova A.M. Myaso indeyki kak syr'e dlya proizvodstva formovannoy vetchiny // Myasnye tehnologii. - 2010. - № 6. - S. 52-55.
5. Pellet L. Nutritional evalution of protein foods. - Young R-Tokyo: United Nations University, 1980. - R. 26-38.
6. O metodah opredeleniya biologicheskoy cennosti belkov / V.G. Vysockiy, T.A. Yacyshina [i dr.] // Medecinskiy referativnyy zhurnal. - 1976. - Razd. 7, № 6. - S. 24-35.
