Analysis of sensory characteristics of minced semi-finished products from poultry meat with plant components
In this article presents the results of chopped semi-finished poultry meat sensory evaluation produced by using a feed additive «Vetosporin-active» with an introduction to the composition of plant components - pea and flax meal, oat meal. Studies were based on five descriptors of consistency (tenderness, juiciness, looseness, chewiness, homogeneity), on a five-point scale. Application of plant components in products had a positive impact on their organoleptic properties. The evaluation identified the optimal dosing concentrations of plant components.