Abstract
Aim. Creation of a functional food product for herodietic purposes – a chopped semi-finished product of a high degree of readiness from turkey meat. Materials and Methods. The development and research of control and experimental samples were carried out according to generally accepted methods in accordance with the regulatory and technical documentation. Sampling and preparation of samples for laboratory tests were carried out according to a single methodology in accordance with the requirements of GOST R 51447-99 (ISO 3100-1-91). The determination of organoleptic parameters was carried out according to the requirements of GOST 9959-91; GOST R 53159-2008; GOST R 53161-2008. The mass fraction of fat was determined according to GOST 23042-86; protein-according to GOST 25011-81. Results. The recipe and technological scheme of a chopped semi – finished product of a high degree of readiness-a kupat from turkey meat for herodietic nutrition has been developed.
Published Version
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