MEAT SEMI-FINISHED PRODUCTS OF HIGH NUTRITIONAL AND BIOLOGICAL VALUE
In this article examines the problems of the meat market, analyzed the current assortment of semi-finished products based on poultry meat, and investigated the existing composition of these products on the consumer market. The aspects of the need to create and consume fortified food are grounded. To obtain high-quality and relatively inexpensive meat chopped semi-finished products, vegetable raw materials are of practical interest as promising components. The results of research of scientists on the possible use of such plant components as nettle, common schnapps, legumes, pumpkin, white cabbage, vegetable oils, cereals are developed to create new, improved in nutritional value products. To create semifinished products from poultry meat, in order to increase their nutritional and biological value, as well as to improve the organoleptic characteristics, enriching additives such as oat flakes, sea kale (kelp) and oilseed flax seeds have been selected and substantiated. The paper presents the composition of the obtained enriched samples of cutlets made from chicken fillet, with the addition of water, egg, onion, spices and table salt. The results of an organoleptic evaluation of semi-finished products are shown for the following indicators: appearance, color, consistency, taste and smell; presented and justified the conclusions of the research.