The development of the combined minced meat formulation with the use of the sprouted wheat grain

The formulation of the combined minced meat with the addition of the sprouted wheat grain in the amount of 10 % is developed. The interdependence between the active acidity (pH), moisture-retaining power (MRP) and water-binding capacity (WBC) of the minced meat with the quantity of the added to it sprouted wheat grain is established.