ANALYSIS OF INFLUENCE OF ADDITIONAL PROTEINS IN THE RECIPE OF MEAT PRODUCTS ON CONSUMER PROPERTIES MEAT HOSPITALITY
The properties of various types of supplementary protein and its influence on the consumer properties of meat gastronomy are analyzed. Technologists and commodity experts note that the use of meat with signs of PSE and DFD, with an overestimated fat content and connective tissue, after long storage, poultry meat after mechanical tillage leads to a decrease in the quality and yield of finished products, increased losses during heat treatment, the appearance of broth-fatty edema, Loose or soft consistency.