RESEARCH OF THE QUALITY OF CHOPPED SEMI-FINISHED PRODUCTS FROM RABBIT MEAT

IGPEDE

Abstract

Meat dishes are basic in every person’s diet, as they can satisfy the body’s daily need for essential nutrients. The purpose of the work is to study the quality of minced semi-finished rabbit meat products in combination with hemp flour. The object of the study is chopped semi-finished rabbit meat with the addition of hemp flour. The subject of the study is organoleptic, functional and technological indicators: water absorption capacity and water binding capacity and adhesion; microbiological indicators of minced semi-finished products based on rabbit meat in combination with hemp flour. The quality of minced semi-finished rabbit meat products with hemp flour was studied. Breading ingredients have been selected to reduce the adhesive properties of the chopped semi-finished product. When breaded, the adhesive properties of chopped semi-finished products are reduced by 16.9-20.6 Pa compared to chopped semi-finished products without breading. The best organoleptic and adhesive properties are observed in semi-finished products breaded using amaranth, hemp and rice flour. Replacing the meat part with hemp flour in an amount of 15% leads to an increase in the water absorption capacity of the chopped semi-finished product (cutlets) by 4.7% and the water binding capacity by 5.5% compared to the control sample. The microbiological parameters of minced semi-finished rabbit meat products with hemp flour during storage were studied.