Technological aspects of increasing consumer properties and biological value of cattle meat

Orel State Agrarian University named after N. V. Parakhin, Faculty of Biotechnology and Veterinary Medicine, Generala Rodina, 69, Orel, Russia

^* Corresponding author: shatone@mail.ru

Abstract

The importance of the study is in the development of canned beef with increased biological value. The plant complex “spirulina-flax” was used for the modernization of canned meat. A corresponding goal and objectives of research on the study of new canned meat, the development of recipes, chemical composition and in vitro digestibility were formulated. Development of new canned foods was carried out in the laboratories of N.V. Parakhin Oryol State Agrarian University and “Oryolproduct” of Mtsensk district, Oryol region. Four samples of canned beef were produced in laboratory conditions. Three of them contained different amounts of spirulina-flax complex. Canned beef “Stewed meat” per GOST 32125-2013 was taken as a control. Additional vegetable raw materials can increase the biological value of canned meat due to vitamins, minerals and dietary fiber, while maintaining the requirements of GOST. The added plant complex enriches the product with biologically valuable components of plant origin, with a slight increase in the energy value. Based on the data, it is possible to recommend enterprises to use the obtained composition for the production of canned food with an increased biological value. And also based on the obtained results, it is possible to develop new recipe compositions in the conditions of the enterprise.