Organoleptic analysis of rabbit meat paste intended for children of a young age

Abstract

The present work includes the results of the study of replacing rabbit meat with vegetables, in order to obtain canned meat for children of a young age (7 months). Organoleptic analysis are determined by the method of description and the method of scoring the experimental samples. It has been found that the replacement of meat with vegetable components – vegetables enrich the finished product. Organoleptic indices improve by giving rabbit meat paste a pleasant taste and smell. The Commission appreciating the experimental sample – rabbit meat paste with the addition of pumpkin at the highest level.