Authors:
E. V. MIKHALEVA, assistant professor, candidate of biological sciences, head of the department,
Yu. A. RENEVA, assistant professor, candidate of agricultural sciences,
Perm State Agrarian Technological University named after academician D. N. Pryanishnikov (23 Petropavlovskaya Str., 614990, Perm)
Abstract. This paper presents the study of the experience of leading scientists the result of which is the conclusion that the greatest use of meat products in Russia Federation is for minced meat and sausages. Firstly it is connected with cheapness of production, high nutritional value, and the wide use of meat products in the food market. Using minced meat as a research object for the development of a new therapeutic and prophylactic product using vegetable raw-stuff is considered was examined. The ground meat is positioned as dietary which allows using it in the production of sausages and semi-finished products, with some types of therapy, as a therapeutic and prophylactic. The substantiation of the choice of meat-filling is a wide reserve capabilities in the production of different types of sausage products, meat semi-finished products (cutlets, schnitzels, etc.). Development of sausages allows to enter into the prescription product of various plant components, in particular carrots and large-fruited pumpkin. The authors identified the best composition of minced meat and vegetables by using the method of mathematical modelling. This composition of meat included beef premium, bold, pork, chicken broiler the first category and mixed vegetables – 18:63:9:10 respectively. In the experimental minced meat with vegetable mix 10 % the theoretical assimilation of the finished product was 103 %, yield – 104 %. The research shows that minced meat with the addition of a vegetable mix of 10 % in comparison with meat minced meat, has the highest yield of the finished product by 4.9 %, and digestibility by 3 %. The results of the research indicate on the need to continue research in this direction.
Keywords: meat and vegetables, mixed vegetables, compounding, functional and technological properties.
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