MINERAL COMPOSITION OF MEAT SEMI – SPLITS WITH THE ADDITION OF LUPIN FLOUR AND ELECAMPANE


  • M. Z. Paska Lviv National University of Veterinary Medicine and Biotechnology named after S. Z. Gzhytskyi, Lviv.
  • O.B. Masliichuk Lviv National University of Veterinary Medicine and Biotechnology named after S. Z. Gzhytskyi, Lviv.
Keywords: minced meat, lupin flour, Elecampane, functional foods, amino acids, minerals, macro, meat semi – split, protein enriched, healing effect

Abstract

Nutrition is an important factor which considerably defines the nation’s state of health. The well–balanced healthy ecologic–clean nutrition is a hot issue nowadays. Since the concept of modern nutrition is not just a fashionable trend or the trend of time, it is advisable to market for new products with desired functional health and preventive–health qualities. Prescriptions were designed to create new dynamic products with a corresponding ratio of lupin flour substitute for raw meat and medical and industrial raw materials – Elecampane root powder. Sample №1 containes 5 % of lupin flour substitute for beef, and 0,5 % Elecampane root powder; sample contained № 2 – 10 % of lupin flour substitute for beef and 0,5 % Elecampane, and a sample containing № 3 – 15 % of lupin flour substitute for beef and 0,5 % Elecampane. Studied the mineral composition of meat, such as the content of K, Na, Mg, Ca. It is established that the content of K in the control sample is 32,0 %, in №1 – 20,0 %, in № 2 – 23,6 %, in № 3 – 27,7 %; Na content in the control sample is 43,0 %, in № 1 – 24,0 %, in № 2 – 32,7 %, in №3 – 33,2 %; Mg content in the control sample of 3,1 % in № 1 – 2,1 %, in № 2 – 2,6 %, in № 3 – 3,16 %; Ca content in the control sample of 12,6 % in № 1 – 10,1 %, in № 2 – 12,5 %, in № 3 – 14,1 %.By tasting methods was choosed certainly the best example № 2, with the addition of 10 % of lupin flour substitute raw meat, and 0,5 % of Elecampane. Recommended to use lupin flour and meat in technology and Elecampane semi split to address a full, preventive nutrition.

Author Biographies

M. Z. Paska, Lviv National University of Veterinary Medicine and Biotechnology named after S. Z. Gzhytskyi, Lviv.
doctor. of veterinary Sciences, Professor
O.B. Masliichuk, Lviv National University of Veterinary Medicine and Biotechnology named after S. Z. Gzhytskyi, Lviv.
graduate

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Published
2016-03-09
How to Cite
Paska, M. Z., & Masliichuk, O. (2016). MINERAL COMPOSITION OF MEAT SEMI – SPLITS WITH THE ADDITION OF LUPIN FLOUR AND ELECAMPANE. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 18(1), 102-106. Retrieved from https://nvlvet.com.ua/index.php/food/article/view/3213
Section
Technological ensuring of production, processing of products of animal origin