INVESTIGATION OF THE PROPERTIES OF MINCED MEAT SYSTEMS FROM A MIXTURE OF BEEF AND PORK WITH VEGETABLE RAW MATERIALS

EDN: MTVJGT

Abstract

The article presents the results of a sociological survey to establish the taste preferences of potential consumers regarding the choice of chopped meat semi-finished products. The aim of the work is to develop recipe compositions of meat-vegetable minced meat based on beef and pork meat in combination with a vegetable component in the form of pumpkin. The object of the study is minced meat from a mixture of beef and pork with the addition of pumpkin in an amount of up to 30%. The subject of the study is organoleptic parameters, moisture–retaining, moisture-binding ability, pH, mass fraction of moisture, adhesion of minced meat with the addition of a vegetable component. The effect of various dosages of pumpkin application on the organoleptic and functional-technological parameters of the stuffing system is investigated. During the organoleptic evaluation, a sample of minced meat containing pumpkin in an amount of 20% received the maximum number of points. The addition of pumpkin to the stuffing system leads to an increase in the mass fraction of moisture by 2.5%, the water absorption capacity by 5.2 %, and water binding capacity by 4.5 %. The introduction of pumpkin into the stuffing system contributes to an increase in the adhesion of the stuffing system. The amount of introduced pumpkin needed to achieve the best organoleptic characteristics of the beef and pork-based stuffing system was 20% instead of the meat part.