Quality indicators of semi-products from meat with vegetable components

Abstract

This paper includes the results of the study of replacing mutton and poultry meat with oilseeds grots of walnuts, pumpkin, sesame and wheat fiber, for the production of semi-products of meat preserved by cold. They were determined quality indicators: organoleptic and physico-chemical experimental evidence. It has been found that replacing meat with vegetable component – oilseeds groats and wheat fiber enrich the semi-products with nutrients due to high content of protein and fat, which increases the nutritional value of the finished product; reduces the moisture content and water-binding capacity. Quality indicators during preservation does not change. Organoleptic indicators improve by combining the taste and smell of the semi-products.