Organoleptic Evaluation of the Quality of the Enriched Chopped Semi-Finished Meat Products

Abstract

The purpose of our research is to study the possibility of using hemp flour in the production of enriched chopped semi-finished meat products. The substitution of 10% of minced beef for a similar amount of hemp flour in the recipe of chopped semi-finished meat contributes to change in the color of the finished product while maintaining an acceptable flavor profile; increase in magnesium (2.4 times) and iron (1.5 times) content; increase in lipid content by 22% due to the concentration of polyunsaturated fatty acids. Adding hemp flour to the recipe of cutlets does not adversely affect the physical-chemical quality parameters of the finished product. The possibility of using 10% of hemp flour in the production of chopped semi-finished meat products of increased mineral value is established.