Development of organoleptic score scale for assessing the quality of meat conveniences

The article is devoted to the development of an organoleptic point scale and an assessment of the quality of meat and vegetable food systems. An organoleptic assessment of the developed formulations of semi-finished poultry mint products using the descriptive characteristics regulated in the regulatory documentation is insufficient to identify organoleptic differences that allow determining consumer preferences and the ability to predict the consistency and taste properties. The descriptor-profile method helps to identify differences by identifying and evaluating the most significant descriptors. The article presents a descriptor dictionary of terms that allows to describe the most important characteristics of the consistency of meat and vegetable food systems. A point scale has been developed that characterizes the consistency of minced meat semi-finished products. Taking into account the complex of organoleptic characteristics, samples with high organoleptic characteristics of consistency were selected from prototypes of poultry meat cuts. The results of the organoleptic assessment using the developed point scale made it possible to identify the optimal formulation of semi-finished poultry meat products with a complex food additive ”Combi Plus” of the following composition: sample 1 - food concentrate from barley with a high content of β-glucan, dry whey and inulin; sample 2 - oat bran concentrate with a high β-glucan content, whey powder and inulin in a ratio of 84:14:4. The obtained research results indicate that the introduction of a complex grain-based additive “Combi Plus” affects the organoleptic properties meat systems and ready-made semi-finished products from poultry meat. Based on the results of the developed five-point scale, it was found that the optimal amount of the complex additive “Combi Plus” is 8 %. Experimental samples of poultry meat cuts had high organoleptic characteristics.