Tasting evaluation and chemical analysis of gose meat feeding sapropel

The article presents a chemical analysis of goose meat by nutritional compounds (proteins, fats, moisture, minerals, calories), which received different doses of nanostructured sapropel with nanoparticle sizes of 50-180 nm as a feed additive. An organoleptic analysis (tasting sample) of meat of the pectoral and lower leg muscles was carried out on a five-point scale according to the criteria: aroma, taste, softness, juiciness. An increase in the nutritional value of meat due to the use of the studied additive, as well as an improvement in taste after cooking, has been established.