On the feasibility of using guineafowl meat in the production of healthy food

Abstract

The article analyzes data on the chemical composition and beneficial properties of the less common guinea fowl meat in Georgia, including in comparison with other types of poultry meat. The organoleptic characteristics of the guinea fowl carcass have been studied. The determination of the share of the products obtained as a result of slaughter showed that guinea fowl is distinguished by high meat yield. The functional-technological and physico-chemical properties of guinea fowl meat have been determined, which indicate its compliance with the requirements for high-quality meat.  The obtained data indicate the feasibility of using guinea fowl meat in dietary nutrition and in the production of healthy food.