The development and evaluation of the quality of food products with using vegetable additives

The purpose of the study was to assess the quality of meat and vegetable raw materials, the development of technology for producing chopped meat semi-finished products of two types: beef and turkey in combination with vegetable component - concentrate from IR-dried beets and from broilerchicken meat in combination with beet pectin, as well as evaluation their output quality. The importance of betaine as a component in composition with beets and its physiological role, pectin as detoxifying substance in the composition of any food product, was noted. The objects of the study were beef from Novosibirsk Region, the turkey from Krasnoyarsk Territory, broilers of Oktyabrskaya poultry farm in Novosibirsk, and two types of additives: concentrated powder from IR-dried beets and beet pectin. The assessment of the quality of raw materials and food products included the evaluation of microbiological and other safety indicators, i.e. physical and chemical and organoleptic. Safety indicators of raw meat were within acceptable levels: toxic elements, mg / kg (lead - less than 0...