Analysis of the effect of vegetable raw materials processing products on the active acidity (pH) of minced meat

The purpose of this study was to study the effect of processed vegetable raw materials on the change in the active acidity index (pH) of minced meat, depending on the dosage and the maximum possible amount of additives in the formulation. To determine the concentration of hydrogen ions in chicken and minced meat, the following additives were used: powder from black and red currant pomace, powder from Japanese quince and rosehip. The mathematical interpretation of the obtained results was carried out in the statistical research application program SPSS Ver.18 using simple linear regression by the Enter method. According to the data obtained, the most optimal solution for including minced meat in the composition is the use of quince powders and black currant pomace. The correlation and determination coefficients for samples with the inclusion of these additives were 0.667 and 0.736 (r), 0.444 and 0.541(r2), the obtained significance of factor analysis and OLS evaluation was at the level of 0.001. The dependence of the decrease in the pH level on the amount of powder applied has been established, which makes it possible to choose the optimal dosage of additives depending on a given indicator of active acidity.