EFFICIENCY OF USING DIFFERENT LEVELS OF TURKEY MEAT IN MINCES WHEN PREPARING SEMI-FINISHED DOUGH (DUMP-LINGS)

doi: 10.25712/ASTU.2072-8921.2021.02.017

Abstract

The effectiveness of the use of turkey meat in the preparation of dumplings has been studied. Consumer Preference Evaluation showed that 50 % turkey dumplings were most consistent with consumer preferences and had the highest descriptor scores for flavor and aroma intensity, aftertaste, purity of taste, and overall product experience. Replacing some of the beef and pork with turkey meat in the amount of 50 % and 100 % contributed to an increase in protein content and a decrease in fat in finished products, and hence calorie content. The use of 50 % turkey in minced meat increased the protein value by 0.7 %, and reduced the fat content of the product by 5.5 %. The use of 100 % turkey minced meat increased the protein content by 5.4 % and reduced the fat content of the product by 9.7 %. When replacing a part of minced pork and beef by 50 % with turkey meat, it increased the cost of raw materials in the finished product by 4.5 %, and due to the profit received, increased the level of profitability by 7.6 %, and when using turkey meat in minced meat by 100 % increased costs by 14 % due to the higher cost of meat. The change in the level of profitability in the second experimental group was 6 %.