The effect of beet fibers on the properties of elk meat semi-finished products

¹ Moscow State Academy of Veterinary Medicine and Biotechnology - MVA named after K.I. Skryabin, Russia
² Plekhanov Russian University of Economics, Russia
³ Russian Presidential Academy of National Economy and Public Administration, Russia

^* Corresponding author: 97rus@mail.ru

Abstract

When developing the technology of meat products with dietary fiber, the question arises of the need to obtain optimal consistent and organoleptic characteristics, that is, specific values of the structural-mechanical, functional-technological parameters of these products, objectively reflecting the consistency. This article is devoted to the results of a study of organoleptic quality indicators, functional-technological and structural-mechanical properties of chopped semi-finished products (cutlets) from elk meat with the addition of beet fibers (fiber). As the material for the study, we used samples of chopped semi-finished products without and with the addition of beet fibers (fiber) instead of bread in the amount of 25%, 50%, 75%, 100%. In the process of work, generally accepted methods of researching the organoleptic, functional-technological and structural-mechanical properties of meat products were used. Studies have led to the conclusion that the properties studied depend on the amount of fiber added and the higher its content, the higher the yield of the product, but lower sensory and strength indicators of quality. Replacing 50% of bread with beet fibers is optimal from the point of view of forming the consistency and taste of the product, and also contributes to its enrichment with dietary fiber.