ТЕХНИЧЕСКИЕ НАУКИ UDC 637.5ʼ7.037.52:[637.5ʼ7.014/:022:543] M. Agassounon Djikpo Tchibozo, C. Guidi Tognon, V. Chegnimonhan, D. Grace Anago, L. V. Galimova STUDY ON THE VARIABILITY OF THE PHYSICOCHEMICAL QUALITY OF MEAT PRODUCTS DURING THEIR SALES DISTRIBUTION IN BENIN: CASE OF THE IMPORTED TURKEY WINGS Abstract. <...> The study highlights the potential impacts of the sale distribution modes of meat products on the physicochemical properties (temperature, acid value of fat, the content of volatile substances, volatile basic nitrogen and moisture) of poultry meat. <...> The analysis was made on 30 samples of frozen turkey wings at the stages of storage at wholesalers (France, Netherlands, Asia), at semi-wholesalers and at retailing. <...> It is found that the storage temperature varies from –18° C at wholesalers to +21 °C at retailers. <...> At the levels of wholesalers and semi-wholesalers the results remained within the recommended norms. <...> However, at retailers a fluctuation in parameters is observed, especially for the TVB-N and the acidity values of fats that increased gradually. <...> Key words: poultry meat, turkey wings, moisture content, acid value, volatile substances, food distribution and storage. <...> Introduction Poultry is the second source of meat after cattle in Benin. <...> The availability of these meat products is provided through two areas: the import of frozen meat sector and the local poultry industry. <...> But as in most of West African countries, Benin does not provide enough electricity. <...> This can lead to the breaking of the cold chain and finally to the loss of refrigerated products [3]. <...> Despite numerous studies carried out in Benin in the field of food, very few have been devoted to quality assurance [4, 5] and specifically the quality of meat products and the imported poultry, although the work in [1, 6] have conducted microbiological traceability of turkey wings. <...> Thus, for good conservation and better preservation from the degradation of meat products, the evaluation of the physicochemical quality of turkey wings by descending traceability, through parameters such as temperature, total volatile basic nitrogen (TVB-N), moisture and volatiles becomes unavoidable. <...> Finally, another objective is to determine the physicochemical quality of imported meat products such as turkey wings all along the distribution chain in Benin. <...> The latter is the landing place of the imported goods from the northern countries (France and the Netherlands (wholesaler A)) and Asia <...>