Minced meat semi-finished products formulation development from turkey meat added by sorrel (Rumex acetosa L.)

The objective of the study is to develop a recipe for a semi-finished meat product (cutlets) from turkey meat with the addition of a plant component - the aerial part of common sorrel (Rumex acetosa L.). Tasks: to investigate the possibility of introducing the plant ingredient of the aerial part of common sorrel into the recipe for a minced meat semi-finished product; to develop a recipe for a semi-finished meat product (cutlets) from turkey meat with the addition of a plant component; to determine the organoleptic properties of the resulting product and conduct its tasting evaluation, to propose a basic technological scheme for obtaining a semi-finished meat product with the addition of common sorrel. Sorrel is a widespread plant throughout the world, it is known to be used as both food and medicinal raw materials. However, its use in minced meat semi-finished product recipes has not been established. Sorrel was collected in the vicinity of Krasnoyarsk. A study was conducted on the introduction of various dosages of sorrel into the minced meat system, and the organoleptic properties of the finished product were determined. The organoleptic and tasting evaluation of finished products was carried out in accordance with GOST 31986-2012 (GOST 7269-2015 and GOST 9959-2015) on a 5-point scale. The object of the study was a semi-finished meat product made of turkey meat (control sample) and an experimental one with the addition of different amounts (3-9 %) of common sorrel instead of meat raw materials. A recipe for turkey meat cutlets with the addition of a plant component - common sorrel - was developed. It was found that the rational dosage of the introduced plant ingredient is 6 % of the amount of meat raw materials. The stages of cutlet production with the addition of chopped above-ground parts of common sorrel to the recipe were developed. Chopped sorrel is added to the minced system at the stage of minced meat formation. Adding common sorrel to the recipe for minced meat semi-finished products will help to expand the range of this type of product, improve consumer properties of meat products, increase the content of essential components in the composition, and reduce the cost of finished products.