Indicators of organoleptic and tasting evaluation of the quality of semi-finished products with plant components for herodietic nutrition

In order to expand the range of meat products for herodietic nutrition, the formulation of semi-finished products with vegetable components has been modeled. The article provides data on the organoleptic and tasting assessment of the quality of meat cutlets for herodietic nutrition with the addition of vegetable raw materials in the form of milk thistle seeds and wheat bran to the recipe. The recipe of the experimental samples of cutlets includes milk thistle seed meal in 5% increments and wheat bran instead of bread as a source of fiber. The results of the organoleptic evaluation showed that semi-finished products with the introduction of milk thistle seed meal and wheat bran into the formulation are not inferior in basic parameters to the control sample developed according to the traditional recipe, but acquire a peculiar color and taste. Prototype No. 3, where milk thistle seed meal was included in an amount of 15% of the mass of beef and wheat bran was added instead of bread, differed from other samples by the best organoleptic indicators, it had a noticeable vegetable taste, without bitterness, giving originality to the finished product. The conducted tasting evaluation confirmed the results obtained, where the maximum scores for all indicators were noted in the prototype No. 3. The minimum number of points was noted in the sample with the inclusion of 5% milk thistle seed meal, which is 5 points higher than in the sample No. 3. From the above, it can be concluded that it is this amount of plant components that is suitable for the production of herodietic needles.