Vegetable components in technology production of meat products

Abstract

G. Shlapak, L. Agunova, N. Azarova. Vegetable components in technology production of meat products The article substantiates and experimentally proves the possibility of using couscous groats in the technology for the production of chopped semi-finished products. As a result of the study of the functional, technological and organoleptic indicators of model minced meat, it was found that it is rational to add no more than 9% of prepared couscous groats to the recipe for beef and pork meatballs. The quality indicators of semi-finished products comply with the requirements of the current regulatory documentation. Keywords: couscous, chopped semi-finished products, functional and technological indicators, meatballs, organoleptic assessment.