Combined semi-finished poultry meat products formulation

Semi-finished products made from poultry meat are widely popular among different segments of the Russian population. A special place belongs to minced mass. Currently, there is a need develop recipes for combined with lower cost, good organoleptic and physicochemical characteristics. The traditional recipe preparation mass involves use hand-boned chicken meat. Mechanically deboned differs manual by moisture protein content, higher fat which makes its usage promising. authors experimentally establish most appropriate combination raw materials mechanically (90:10) chopped This ratio was acknowledged as best while determining (sectional view, smell, taste, consistency) (mass fraction total ash, moisture, acidity, carbohydrates) indicators. model sample prepared semi-finished product had flat surface, dense elastic consistency, homogeneous structure, pleasant taste aroma. note that within completion mass, possibility partially replace picking optimal recipe. In such event, quality indicators finished, do not deteriorate, retains characteristics, balanced in main nutrients has high nutritional biological value.