Poultry comb-based food products: approaches to shelf-life prediction and quality assessment

Abstract

Poultry combs are considered as a valuable raw material for the production of various food products. A flowchart outlining the industrial manufacturing process for these products is developed and substantiated. The study details the physical and chemical properties of poultry combs, and the results are presented. To evaluate the alimentary value of the product developed, a comprehensive analysis of the chemical traits was fulfilled. The findings conclude that ready-to-eat products made from poultry combs are nutritious, technologically feasible, and accessible to a wide range of consumers. The chemical composition of thermally treated poultry combs, particularly the high protein content, contributes to the limited shelf life. This implies the need for scientifically-based predictions of safe storage periods, which can be achieved through practical research (which is time and labor-intensive but reliable) or sophisticated mathematical modeling (which is easier to implement but may be less reliable). This scientific paper substantiates the application of factorial testing methods to predict the shelf life of perishable meat products.