FORMULATION OF RECIPES AND REFINEMENT OF THE TECHNOLOGY OF FUNCTIONAL MEAT CHOPPED SEMIFINISHED PRODUCTS AND CHOPS WITH THE USE OF PROTEIN ENRICHMENT

Authors

  • Mariia Paska Lviv National University of Veterinary Medicine and Biotechnology named after S. Gzhytsky, Lviv, Ukraine
  • Olha Masliichuk Lviv National University of Veterinary Medicine and Biotechnology named after S. Gzhytsky, Lviv, Ukraine

DOI:

https://doi.org/10.31073/foodresources2018-11-15

Keywords:

minced meat, lupine flour, Elecampane, functional meat semi – split, protein enriched, healing effect

Abstract

Nutrition is an important factor which considerably defines the nation’s state of health. The well-balanced healthy ecologic-clean nutrition is a hot issue nowadays. Since the concept of modern nutrition is not just a fashionable trend or the trend of time, it is advisable to market for new products with desired functional health and preventive-health qualities. Prescriptions were designed to create new dynamic products with a corresponding ratio of lupine flour substitute for raw meat and medical an d industrial raw materials – Elecampane root powder. Sample №1 contains 5% of lupine flour substitute for beef, and 0,5 g Elecampane root powder; sample contained №2 – 10% of lupine flour substitute for beef and 0,5g Elecampane, and a sample containing №3 – 15% of lupine flour substitute for beef and 0,5 g Elecampane. By tasting methods was chosen certainly the best example №2, with the addition of 10% of lupine flour substitute raw meat, and 0,5g of Elecampane. It is recommended to use lupine flour and meat in technology and Elecampane semi split to address a full, preventive nutrition.

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References

https://doi.org/10.31073/foodresources2018-11-15

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Published

2018-12-25

How to Cite

Paska, M., & Masliichuk, O. (2018). FORMULATION OF RECIPES AND REFINEMENT OF THE TECHNOLOGY OF FUNCTIONAL MEAT CHOPPED SEMIFINISHED PRODUCTS AND CHOPS WITH THE USE OF PROTEIN ENRICHMENT. FOOD RESOURCES, 6(11), 132–138. https://doi.org/10.31073/foodresources2018-11-15

Issue

Vol. 6 No. 11 (2018): Food Resources

Section

Слово редактора

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