Chicken liver is a by-product of the first category. It is obtained after slaughtering on the automated line of cutting chicken carcasses.
The absence of rigid connective tissue and veins allows making a homogeneous emulsion from the liver for cooking pastes and canned products.
Optimum characteristics: proteins – 20.4%, fats – 5.9%, carbohydrates – 0.74%.
The liver for sale shall be chilled, cleared of films, residues of the gallbladder, fatty tissue particles.
Organoleptical properties of the product: soft, of manageable texture. Colour: dark brown with a burgundy or red tint, but without any violet, grey shade. Smell: sharp, bitter, characteristic, without notes of rotten or tainted meat.
High-quality chicken liver is sold as it is, cold, and as a component of pastes and canned products for people and animals.