Meat Patties Research Articles

The development and consumer acceptance of goat meat burger patties and sausages among young adults in Kwazulu-Natal, South Africa

Although goat meat is a nutritious and sustainable Animal Food Source (AFS), it is not commonly preferred as an AFS in sub-Saharan Africa even though goats thrive in the region. To explore the potential of promoting goat meat consumption among young adults in KwaZulu-Natal, South Africa, an experimental study was conducted involving the development, nutrient analysis and microbial testing of two goat meat products through a series of recipe development trials. This study aimed to use food processing techniques to improve the sensory qualities of goat meat (texture and aroma) in value-added products. Goat meat patties and sausages were developed and evaluated for consumer acceptance using Check-All-That-Apply (CATA) food action rating scale and paired preference testing (n=100). Results from the nutrient analysis showed that both the patty (31.57g/100g) and the sausage (26.88g/100g) were high in protein. The total fat content for each sample was less than 10g per 100g portion.The coliform counts for both samples were very low and well within the acceptable range. The yeast and mould counts were very low, and total bacterial counts were low and within an acceptable range. The CATA test revealed the most frequently selected term used to describe the sensory attributes were ‘smoky’ for aroma (82%, 55%), ‘brownish-grey’ for appearance (68%, 80%), ‘meaty’ for flavour (92%, 86%), and ‘tender’ for texture (59%, 51%) for the goat meat patty and sausage, respectively. Participants showed a more positive attitude towards purchasing and consuming the goat meat patty (96%) than the goat meat sausage (88%). Both products received positive sensory feedback. However, the majority of the participants preferred the goat meat patty (66%) over the sausage (34%). The findings suggest that promoting goat meat consumption in South Africa can be achieved through the introduction of value-added convenience products like the goat meat patties and sausages developed in this study. Key words: Goat meat, goat meat patty, sausages, young adults, consumer acceptance

Flaxseed gum based biocomposite film modified with betel leaf extract: A novel packaging material for oxidative stability of meat patties

The study investigated the antioxidant effect on lipid and protein oxidation, microbial count and other physicochemical attributes of meat patties packaged in flaxseed gum (FSG) based films added with betel leaf extract (BLE) during refrigerated storage (4 ± 1 °C) of 30 days. FSG films were developed after incorporating 0, 2.5, 5, 7.5 and 10% of BLE (BLE0, BLE1, BLE2, BLE3 and BLE4) respectively. The patties showed no change in pH due to composite films however, a remarkable effect in retarding the weight loss and color change along with an improvement in sensory score and microbial quality. TBARS of the patties packed in treated films ranged from 0.10 to 0.99 (mg MDA/kg), lower than that of the control 0.34–1.33 (mg MDA/kg). The BLE4 (packed in FSG film with 10% BLE) had the lowest metmyoglobin content of 31.71% compared to the control sample (69.02%) on 30th day of refrigerated storage. Further, a significant reduction in moisture and color change was observed in meat patties packed in FSG-BLE composite films compared to the control patties. Hence, this study concluded that the FSG-BLE composite films improves the storage stability by impeding the rate of lipid oxidation indicating the developed film's promising potential as a sustainable material in active packaging for the shelf life extension of high-fat meat products and other perishable food products.

Physicochemical and compositional properties of blended beef patties formulated with pea and faba bean protein isolates and texturized pea protein

AbstractThis study investigated the physicochemical characteristics of blended beef patties formulated with pea and faba bean protein isolates (PPI and FPI, respectively) and hydrated texturized pea protein (HTPP, 1 part TPP: 2 parts water). Minced beef was combined with nothing (control) or 4.25% PPI/FPI and 0%, 8.5%, 21.3%, or 42.5% HTPP. The pH, Warner‐Bratzler shear force (WBSF), texture profile analysis (TPA), compression juiciness, cooking loss, color, and chemical composition were determined. In general, plant proteins increased pH values and ash content, and decreased cooking loss and fat content of blended meat patties. The addition of PPI/FPI did not lead to substantial changes in texture or color but resulted in lower cooking loss. HTPP resulted in decreased WBSF, hardness, and other TPA attributes. The combination of PPI/FPI as binders/gelling agents and HTPP as a meat extender resulted in a softer texture than conventional beef patties. This study provides an indication of PPI, FPI, and HTPP functionality in blended meat product formulation.

Characterization of garlic oil/β-cyclodextrin inclusion complexes and application

Garlic oil is a liquid extracted from garlic that has various natural antibacterial and anti-inflammatory properties and is believed to be used to prevent and treat many diseases. However, the main functional components of garlic oil are unstable. Therefore, in this study, encapsulating garlic oil with cyclodextrin using the saturated co-precipitation method can effectively improve its chemical stability and water solubility and reduce its characteristic odor and taste. After preparation, the microcapsules of garlic oil cyclodextrin were characterized, which proved that the encapsulation was successful. Finally, the results showed that the encapsulated garlic oil still had antioxidant ability and slow-release properties. The final addition to plant-based meat gives them a delicious flavor and adds texture and mouthfeel. Provided a new reference for the flavor application of garlic cyclodextrin micro-capsules in plant-based meat patties.

Preparation of Citral Oleogel and Antimicrobial Properties.

The objective of this study was to analyze a natural and safe oleogel with antimicrobial properties that can replace animal fats while lengthening the product's shelf life. The oleogel was created using direct dispersion (MG-SO), and its material characterization exhibited the exceptional performance of the hybrid gelant. Additionally, citral was integrated into the oil gel to prepare the citral oleogel (MG-SO). The antimicrobial nature of the material was examined and the findings revealed that it inhibited the growth of various experimental model bacteria, including Escherichia coli, Staphylococcus aureus, Aspergillus niger, Botrytis cinerea, and Rhizopus stolonifer. In addition, the material had a comparable inhibitory impact on airborne microorganisms. Lastly, MG-SON was utilized in plant-based meat patties and demonstrated an ability to significantly reduce the growth rate of microorganisms.

Investigation of the chemical composition, physicochemical properties, and microstructure of meat patties with amaranth flour

This study aimed to investigate the effect of adding amaranth flour to meat patties on their chemical composition. Four different variations of meat patties were prepared, with amaranth flour added at concentrations of 5%, 10%, and 15% in place of beef. The control sample was prepared without any addition. The results of the study showed that the addition of amaranth flour led to a significant decrease in the moisture content of the meat patties, while the proportions of carbohydrates, fat, and ash increased. Specifically, the patties with the highest concentration of amaranth flour (15%) had the highest proportions of carbohydrates and fat with the lowest proportion of moisture. The control sample had the highest moisture content and the lowest proportion of carbohydrates, fat, and ash. The addition of amaranth flour increased the water-holding capacity of the meat patties, with the highest increase observed in the sample with 15% amaranth flour (82.21%). The overall score of sensory evaluation of the meat patties did not significantly decrease with the addition of up to 10% amaranth flour, according to the sensory evaluation. The study provides evidence that up to 10% amaranth flour can be used as a substitute for beef in meat patties, which can lead to an increase in the fat and carbohydrate content and mineral composition and improvement of the water-holding capacity of the final product.

Texture profile analysis of homogenized meat and plant-based patties

ABSTRACT The objective of this study has been to verify whether a combination of the standard Texture Profile Analysis and the back extrusion, which we have named “TPAH” since the analysis was performed after homogenization, can be applied to products that are difficult to handle. The TPAH was applied to 180 samples, divided equally into 18 batches of home-made pea-based patties, commercially pea-based patties, and meat patties. Seven TPAH parameters were measured on both raw and cooked samples: adhesiveness, chewiness, cohesiveness, gumminess, hardness, springiness and resilience. The specific density of the raw and cooked samples as well as a few physico-chemical parameters were also measured. All TPAH parameters were able to clearly discriminate between home-made, commercial, and meat patties (P-value <.05 to 0.001). A Canonical Discriminant Analysis highlighted the effectiveness of TPAH on both raw patties (R2 = 0.960, Wilks’ Lamba test Pr < 0.0001) and cooked ones (R2 = 0.955, Wilks’ Lamba test Pr < 0.0001). Even when the Canonical Discriminant Analysis was narrowed to cooked plant-based patties, the method proved to be efficient (R2 = 0.809, Wilks’ Lamba test Pr < 0.0001). The protein content was significantly related to all the TPAH parameters, except for adhesiveness. The TPAH method could be useful in research related to the substitution of meat patties with plant-based ones.

Can Environmental Labels Fight the Cattle Industry’s Impact on the Environment?

The environmental impact of the cattle industry is severe. When considering land-use effects, its emissions per capita are comparable to the impact of energy usage (Ranganathan et al., 2016). Cattle farming produces 20 times higher emissions per gram of protein than plant protein (Waite et al., 2022). Previous research (such as Camilleri. et al., 2018) has indicated that people underestimate the carbon footprint of food items, especially red meat. There have been a few studies on the effectiveness of environmental labels, however, the results are mixed. This paper sheds light on the impact of environmental labels containing information on water consumption, land use, and the carbon footprint of meat vs. plant-based meat on consumers’ buying behavior. We create a survey and distribute it across three platforms—Amazon Mechanical Turk, Prolific, and students and staff at a high school in Massachusetts, USA. We receive a total of 260 responses. The results indicate that participants exposed to the environmental labels choose an average of between 0.61 and 1.1 more plant-based meat patty packages out of five packages than those not exposed to the labels. This emphasizes the effectiveness of environmental labels in influencing consumer choices towards more sustainable options.

Incorporation of Fenugreek (Trigonella foenum) seed powder on the physical quality of buffalo meat patty during frozen storage

The development of buffalo meat products is still limited due to several reasons, namely dark colour, and hard texture. Sustainable development of innovative food products is needed to meet consumer demand. Frozen foods have a long shelf life and are popular for example patty. The addition of materials that can improve quality and add health benefits should be carried out. Fenugreek contains protein, fibre, stabilizer, and emulsifier so it can be recommended in the development of buffalo meat patty as a frozen food product. This experiment aims to determine the effect of Fenugreek on buffalo meat patty during frozen storage. The design used CRD factorial pattern. Factor I was the addition of Fenugreek powder to buffalo meat patty (F0:0%, F1:2%, F2:4%, and F3:6%) and factor II was freezing time (B1:45 days; B2:90 days). The addition of Fenugreek powder had a significant effect on (P<0.01) on pH, cooking weight loss, tenderness, and (P<0.05) water content but had no significant effect on frozen storage (P>0.05). Adding Fenugreek powder up to 6% in frozen storage for 45 days resulted in the best physical quality of buffalo meat patty. Fenugreek powder 6% is recommended as an emulsifier for buffalo meat patties

Physicochemical and sensory properties of plant-based meat patties using oil-in-water emulsion

This study investigated the effects of an oil-in-water (O/W) emulsion as an animal fat substitute on the physicochemical and sensory properties of plant-based meat patties. Vegetable oils (peanut, coconut, and medium-chain triglyceride (MCT) oils) and liquid additives (water, oil, water, oil, and surfactant; emulsion) were used to prepare the patties. Tween® 80 and soy protein isolate (SPI) were used to prepare the emulsion. The emulsion droplet size and ζ-potential were analyzed before mixing with the textured vegetable protein batter. The physicochemical, rheological, and sensory properties of the resulting plant-based meat patties were analyzed. The emulsions droplet sizes were approximately 5–10 μm, with a surface charge of >40 or 18 mV upon Tween® 80 or SPI addition, respectively. For patties containing MCT oil, cooking loss and hardness were reduced when using water, oil, Tween® 80, and emulsion samples. Additionally, these samples exhibited high liquid holding capacity, which affected tenderness. The creep recovery and viscoelasticity of the batters were unaffected by the oil type but generally higher in surfactant-containing batters. The L* value decreased irrespective of the type of oil or treatment, and the color difference was low in the sample containing Tween® 80. Moreover, based on the sensory test, MCT oil mixed with Tween® 80 resulted in patties with the highest levels of tenderness, juiciness, and overall acceptance. In conclusion, incorporating MCT oil and pre-manufactured emulsion as an animal fat substitute can improve the juiciness, liquid-holding capacity, and overall palatability of plant-based meat products.

Improved antioxidant properties of pork patties by replacing fat with resveratrol-loaded MP-CS complex stabilized pickering emulsion.

The characterization and antioxidant ability of Res-loaded MP-CS stabilized Pickering emulsion, and its effects of fat reduction (25%, 50%, 75%, and 100%) in meat patties on pH, color, texture, cooking yield and antioxidant activity were investigated. Fat substitute using emulsion had no significant effect on pH and cooking yield. The addition of emulsion increased L* value and reduced a* value. a* value of meat patties with resveratrol added were higher than those without resveratrol group. Hardness and chewiness of meat patties with 25% and 100% fat replacement was lower than 50% and 75% fat replacement. The addition of emulsion could improve the network structure of meat patties and enhance oxidative stability. Oxidative stability of meat patties was improved by Res-loaded MP-CS stabilized Pickering emulsion. The results showed that MP-CS stabilized Pickering emulsion had great potential to be used as fat substitute for developing low-fat meat products, and the addition of resveratrol can improve the antioxidant ability of substitute fat meat products.

Preparation of Bovine Hides Gelatin by Ultra-High Pressure Technique and the Effect of Its Replacement Fat on the Quality and In Vitro Digestion of Beef Patties.

Beef skin gelatin can be used as a good substitute for animal fat in meat patties. In this paper, the effect of different parameters on low-fat beef patties with cowhide gelatin substituted for beef fat (0, 25%, 50%, 75%, 100%) prepared by ultra-high pressure assisted technology was investigated by texture, cooking loss, and sensory scores. The beef patties were also stored at 0-4 °C for 0, 7, 14, 21, and 28 d. The differences and changing rules of fatty acid and amino acid compositions and contents of beef patties with different fat contents were investigated by simulating gastrointestinal digestion in vitro. The optimal process formulation of low-fat beef patties with cowhide gelatin was determined by experimental optimization as follows: ultra-high pressure 360 MPa, ultra-high of pressure time of 21 min, NaCl addition of 1.5%, compound phosphate addition of 0.3%. The addition of cowhide gelatin significantly increased monounsaturated fatty acids, polyunsaturated fatty acids, amino acid content, and protein digestibility of beef patties (p < 0.05). Moreover, with the extension of storage time, the content of saturated fatty acids was significantly higher (p < 0.05), the content of monounsaturated and polyunsaturated fatty acids was significantly lower (p < 0.05), the content of amino acids was significantly lower (p < 0.05), and protein digestibility was significantly lower (p < 0.05) under all substitution ratios. Overall, beef patties with 75% and 100% substitution ratios had better digestibility characteristics. The results of this study provide a theoretical basis for gelatin's potential as a fat substitute for beef patties and for improving the quality of low-fat meat products.

Exploring Natural Alternatives to Nitrites in Pork Meat Patty: A Study on the Effects of Gromwell Root Extract and Lettuce Powder as Substitutes

The aim of this study was to assess the feasibility of substituting nitrite in pork meat patties with gromwell root extract and lettuce powder. We made pork patties with gromwell root extract and lettuce powder (control, no addition; positive control, addition of 50 ppm sodium nitrite + 0.1 % ascorbic acid ; T1, 0.3% gromwell root extract; T2, 0.1% lettuce powder; T3, 0.3 % gromwell root extract + 0.1 % lettuce powder ) and investigated whether gromwell root extract and lettuce powder could serve as nitrite substitutes. Addition of gromwell root extract and lettuce powder improved WHC and CL and storage stability. Furthermore, addition of gromwell root extract reduced lightness and yellowness and increased redness. However, it had a negative effect on the sensory evaluation of flavor, bitterness, and off odor. In conclusion, gromwell root extract and lettuce powder showed positive potential as substitutes for nitrite in pork meat patties.

Combined Effect of Cinnamon Bark Oil and Packaging Methods on Quality of Fresh Lamb Meat Patties during Storage at 4 °C.

The present study aimed to investigate the effects of adding cinnamon bark oil (CBO) on the quality of ground lamb meat, considering different packaging conditions, including modified atmospheric packaging (MAP) using Hengxian HX-300H and overwrapped packaging. The CBO was incorporated into lamb meat samples at three different levels: 0% (control), 0.025% and 0.05% (v/w). The samples were then subjected to three packaging methods: MAP1 (80% O2 + 20% CO2), MAP2 (40% O2 + 30% CO2 + 30% N2) and overwrapped packaging and stored at 4 °C for 0, 4, 8, 12 and 16 days. The findings of the present study revealed that the addition of 0.025% and 0.05% CBO under MAP1 condition significantly improved the color of the meat samples after 12 days of storage at 4 °C (p < 0.05). The overwrapped samples exhibited higher levels of thiobarbituric acid reactive substances (TBARS) compared to all other treatments, starting from day 4 of storage (p < 0.05). Furthermore, microbial counts were notably higher in the overwrapped samples than in all other samples after day 8 of storage (p < 0.05). In conclusion, the combination of 0.05% CBO with MAP proved to be an effective strategy for enhancing the color stability and oxidative stability of ground lamb meat. These results suggest that CBO can be utilized as a beneficial protective agent in meat packaging processes.

Physicochemical and Microbiological Quality of Buffalo Meat Patty with the Addition of Fenugreek Seed (Trigonella foenum graecum) During Storage Time

Buffalo meat has a good nutritional profile for the development of processed livestock products to meet consumer demand. For some reason, buffalo meat is less desirable to consumers because of its dark colour, coarser fibres, and tougher texture. Innovative product development is necessary as consumer demand tends to shift to ready-to-eat products. Processing buffalo meat into patties is an innovation in product development. Quality products require beneficial ingredients. Fenugreek seeds (Trigonella foenum-graecum) are herbal spices that are beneficial for health, contain protein, fibre, stabilizers, and emulsifiers, and have the potential for product development. The purpose of this study was to determine the effects of anise seed addition on the characteristics of buffalo meat patties. This study used a factorial Complete Randomized Design (4x2) with 4 replications. The factor I was the addition of fenugreek powder, F0 = control or 0%, buffalo meat patty dough + (F1 = 3% fenugreek powder; F2 = 6% fenugreek powder; F3 = 9% fenugreek powder). Factor 2 had a storage time of D1 = 30 days and D2 = 60 days.

Impact of gamma irradiation and guava leaf extract on the quality and storage stability of chicken patties.

The current investigation was carried out to evaluate the impact of gamma irradiation and guava leaf extract (GLE) on chicken meat patties. The effects of treatments on chicken meat patties were determined by physicochemical, stability (oxidative and microbial), and antioxidant status during different packaging (aerobic and vacuum) at storage intervals (0, 5, and 10 days). The changes in physicochemical parameters of chicken patties were observed on various treatments, storage intervals, and different packaging. The TBARS and POV were found to increase significantly (p < .05) on 2kGy and with the passage of storage time. The results of microbial load in samples were found to decrease on gamma irradiation with and without GLE. The antioxidant profile in chicken patties was with respect to control. Slight changes were seen in sensory parameters on different treatments at storage intervals. It is concluded that gamma irradiation eliminated the microbes and different concentrations of GLE improve the stability and antioxidant profile of chicken patties.

Characterization of plant-based meat alternatives blended with anthocyanins, chlorophyll, and various edible natural pigments

ABSTRACT The objective of this study was to characterize the physicochemical, proximal, textural, and visual properties of plant-based meat (PBM) patties blended with natural pigments such as anthocyanin from black beans, Fe-chlorophyll from spinach, and edible red and purple pigments. A comparison was made between these plant-based pigments and the pigments derived from animal-based sources (control). The values of the color coordinates of the developed patties were broadly distributed (L* [lightness], a* [redness], and b* [yellowness] of raw PBMs: 34–53, 2–25, and 4–27; steamed: 29–42, 4–21, and 5–25; and cooked: 28–43, 5–19, and 9–21, respectively). The proximate chemical analysis revealed no (P > .05) significant difference between the PBMs and the control in terms of moisture (63.28–61.25), crude protein (20.98–19.17) crude fat (3.19–2.92) and ash content (3.80–1.71). Nevertheless, significant differences (P < .05) were observed in textural attributes among all samples (S1-S16) in terms of hardness, chewiness, and gumminess. For instance, hardness (6.39–3.72), chewiness (9.27–4.13), and gumminess (3.04–1.60). Conversely, springiness showed considerable variations (P < .05) in a majority of PBM samples except for S1 (dilute red) (3.06) and S4 (paprika) (3.06) than control (3.31). For DPPH radical scavenging activity of patties samples incorporated with, the S10 (Red Cabbage) (19.95), S13 (Grape skin Color) (24.35), S15 (Anthocyanin) (33.12), and S16 (Fe-pheophytin) (18.69) of PBMs had significantly higher activity (P < .05) than the control (5.14). To sum up, the inclusion of natural pigments in PBM resulted in improved overall properties without any deleterious effects.

Evaluation of Chinese Prickly Ash and Cinnamon to Mitigate Heterocyclic Aromatic Amines in Superheated Steam-Light Wave Roasted Lamb Meat Patties Using QuEChERS Method Coupled with UPLC-MS/MS

Chinese prickly ash and cinnamon contain many antioxidants, which scavenge free radicals and can reduce many harmful compounds, such as heterocyclic aromatic amines (HAAs). Modern technologies used for cooking, such as the use of superheated steam roasting, are beneficial in decreasing the development of HAAs. The current study was based on the use of these two spices in roasted lamb patties to mitigate the formation of HAAs in superheated steam roasted patties. Results exhibited significant differences (p &lt; 0.05) in the content of both polar and non-polar HAAs as compared to control patties. In cinnamon roasted patties, polar HAAs were reduced from 23.76 to 10.56 ng g−1, and non-polar HAAs were reduced from 21.34 to 15.47 ng g−1. In Chinese prickly ash patties, polar and non-polar HAAs were 43.60 ng g−1 and 35.74 ng g−1, respectively. Similarly, cinnamon-treated patties showed a significantly higher (p &lt; 0.05) reduction in polar HAAs (23.52 to 12.41 ng g−1) than non-polar (16.08 to 9.51 ng g−1) at concentrations of 0.5–1.5%, respectively, as compared to the control, with 45.81 ng g−1 polar and 35.09 ng g−1 non-polar HAAs. The polar HAAs tested were PhIP, DMIP, IQx, and 8-MeIQx, while the non-polar were harman and norharman. Both spices and superheated steam controlled HAAs to a significant level in lamb meat patties.

Genome-Based Characterization of Hybrid Shiga Toxin-Producing and Enterotoxigenic Escherichia coli (STEC/ETEC) Strains Isolated in South Korea, 2016-2020.

The global emergence of hybrid diarrheagenic E. coli strains incorporating genetic markers from different pathotypes is a public health concern. Hybrids of Shiga toxin-producing and enterotoxigenic E. coli (STEC/ETEC) are associated with diarrhea and hemolytic uremic syndrome (HUS) in humans. In this study, we identified and characterized STEC/ETEC hybrid strains isolated from livestock feces (cattle and pigs) and animal food sources (beef, pork, and meat patties) in South Korea between 2016 and 2020. The strains were positive for genes from STEC and ETEC, such as stx (encodes Shiga toxins, Stxs) and est (encodes heat-stable enterotoxins, ST), respectively. The strains belong to diverse serogroups (O100, O168, O8, O155, O2, O141, O148, and O174) and sequence types (ST446, ST1021, ST21, ST74, ST785, ST670, ST1780, ST1782, ST10, and ST726). Genome-wide phylogenetic analysis revealed that these hybrids were closely related to certain ETEC and STEC strains, implying the potential acquisition of Stx-phage and/or ETEC virulence genes during the emergence of STEC/ETEC hybrids. Particularly, STEC/ETEC strains isolated from livestock feces and animal source foods mostly exhibited close relatedness with ETEC strains. These findings allow further exploration of the pathogenicity and virulence of STEC/ETEC hybrid strains and may serve as a data source for future comparative studies in evolutionary biology.

USE OF MAGNESIUM ASPARTATE FOR ENRICHMENT OF SEMI-FINISHED MEAT PRODUCTS

In this work, the influence of magnesium aspartate on the biological value and organoleptic characteristics of meat patties - semi-finished products made of minced meat - was studied.&#x0D; The role of magnesium for human is extremely large, it is one of the essential nutritional factors, since magnesium can improve metabolism and blood formation.&#x0D; Magnesium aspartate is a biologically active substance that has the ability to increase the bioavailability of magnesium and improve its absorption in the body. Recently, magnesium aspartate has been actively used not only as a medicine, but also as an additive to food products, in particular, for enriching semi-finished meat products.&#x0D; The purpose of this work is to study the effect of enrichment of meat patties with magnesium aspartate on their biological value, product storage ability, taste, smell and texture characteristics. Experiments were carried out and meat patties were evaluated before and after enrichment with magnesium aspartate.&#x0D; As a result of the study, it was found that the enrichment of meat patties with the studied additive leads to an increase in the magnesium content in the product, which can have a positive effect on the health of the consumer.&#x0D; A recipe for patties with the addition of magnesium salts has been developed. A comparative evaluation of control samples and samples with different concentrations of additive was carried out. It was found that the additive affects the organoleptic characteristics, and also inhibits the growth and development of microflora in semi-finished products, which leads to an increase in shelf life.&#x0D; Evaluation of the taste, smell and texture characteristics of meat patties showed that enrichment with magnesium aspartate in the recommended doses does not affect the taste and smell of the product, but leads to an improvement in the texture. Increasing the water-binding capacity of the product makes it more tender, juicy and appetizing.&#x0D; Taking into account that for better absorption of ions in the body, the presence of vitamin D and B6 is necessary, the required amount of vitamins was calculated and introduced into the product.&#x0D; Thus, the enrichment of meat patties with magnesium aspartate can be beneficial for human health and improve the quality of the product. These results can be used in the food industry when developing new products.