MICROBIOLOGICAL AND CONSUMER CHARACTERISTICS OF SEMI FINISHED MEAT SPLITS ADDING LYUPYN FLOUR AND ELECAMPANE
AbstractThe 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. Nutrition is an important factor which considerably defines the nation’s state of health. 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 0,05% Elecampane root powder; sample contained №2 – 10% of lupin flour substitute for beef and 0/05% Elecampane, and a sample containing №3 – 15% of lupin flour substitute for beef and 0.05% Elecampane. Definined common microbial contamination of control and improved ground forcemeat. Determined consumer characteristics of chops, and found that the sample №2 contains more protein than 12.6%. By tasting methods was choosed certainly the best example №2, with the addition of 10% of lupin flour substitute raw meat, and 0.05% of Elecampane. Recommended to use lupin flour and meat in technology and Elecampane semi split to address a full, preventive nutrition.
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