Chemical composition and physical properties of finely ground chicken feet and heads treated by different acids and pepsin

During the slaughter of poultry, from 10 to 13% of the live weight of the bird is in the form of secondary and by-products. Products such as chicken heads, paws, meat and bone residue are practically not processed in the food industry, but are sent for fodder purposes. The rational use of secondary raw materials and the development of effective methods for their processing for food purposes is an actual direction. The article presents the results of a study of the physicochemical properties of finely ground minced chicken heads and feet treated with organic acids (ascorbic, citric, acetic) and pepsin.