The development of the compounding of meat and cereal pate from turkey meat

The research objective was the development of the compounding and manufacturing techniques of the pate from turkey meat with addition of dried bracken and the assessment of its quality indicators and safety. For the achievement of the goal the following tasks were defined: to develop the compounding of pates from turkey meat with addition as ingredient of powder of bracken and to carry out the assessment of meat and cereal pate quality. As the object of the research turkey meat according to State Standard 31473-2012 was used, second grade; a dried bracken according to TR 61 RSFSRSR 01-101-84E; the pate made on the developed compounding with addition of bracken and the pate prepared on traditional compounding (a control sample). The mincemeat from turkey prepared from a fresh-frozen carcass conforming to the requirements of technical documentation of TR TC 021/2011 "About safety of food products" to preparation of pate was applied. Selection of average tests of a ready-made product was made in accordance with State Standard P 51447-99 "Meat and meat products...